RESEARCH CIRCULAR 282
`
`AUGUST 1984
`
`Food Processing and Technology 1984:
`A Summary of Research
`
`The Ohio State University
`Ohio Agricultural Research and Development Center
`Wooster, Ohio
`
`Novartis Exhibit 2190.001
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`CONTENTS
`
`*** ** ***
`
`Textural Properties of Ohio Curd, by H. M. Wu and A. C. Peng ......... 3
`
`Quality Evaluation of New Potato Cultivars-Before and
`After Storage-for Chip Manufacture, by Wilbur A. Gould .......... 7
`
`Color Evaluation of Potato Chips, by Wilbur A. Gould and Kent Rogers ... 11
`
`Evaluation of Tomato Cultivars for Processing,
`by W. A. Gould, S. Z. Berry, W. D. Bash, and J. Dalmasso ......... 14
`
`Aseptic Processing of Diced Tomatoes,
`by Winston D. Bash and Wilbur A. Gould ....................... 26
`
`The Addition of Sugar to Tomato Paste,
`by W. D. Bash, J.P. Dalmasso, and W. A. Gould ................. 28
`
`ON THE COVER: Flexible film aseptic packaging machine.
`
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`
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`
`AGDEX 410/71, 161 /63-65-74-78, 257 /35-70-73-76-81
`
`8/84-2.5M
`
`Novartis Exhibit 2190.002
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`Textural Properties of Ohio Curd
`H. M. WU and A. C. PENG 1
`
`INTRODUCTION
`Ohio curd was developed in our laboratory by coagu(cid:173)
`lating cheese whey and soymilk with glucono-delta(cid:173)
`lactone (JO). The produet was a white, soft, gelatinous
`mass with an acceptable aroma and texture, high yield
`and protein con ten t. Th e addition of cheese whey pro(cid:173)
`tein to soymilk enriched th e essential amino acid con(cid:173)
`tent of soybean protein to upgrade its quality. This
`research was undertaken to investigate the textural
`parameters of this product.
`
`MATERIALS AND METHODS
`Materials
`Soybeans of the Vickery cultivar were obtained from
`the Manchester Farm, Auglaize, Ohio. Sodium Pro(cid:173)
`tolac, a cheese whey protein concentrate (WPC), was
`provided by the Industrial Food Products, Borden, I nc.,
`Columbus, Ohio; and Glucono-delta-lactone (GDL)
`was purchased from Sigma Chemical Co., St. Louis,
`Mo.
`Ohio Curd Preparation
`After being washed and soaked overnight under
`refrigeration, the soybeans were blended with fresh tap
`water (pH 7.0) at water:bean ratios of 6:1, 8: 1, and 10:l
`(v/w) for 5 minutes in a Waring Blendor. T h e slurry
`was filtered; th.e filtrate was boiled for 15 minutes and
`then cooled to 20° C. Sodium Protolac at 3%, 4.5%,
`5.25%, and 6% (w/v) levels was dispersed into the cooled
`soymilk; the mixture deaerated for 1-1.5 hours, fol(cid:173)
`lowed by mixing with 0.6% powdered GDL (w/v). The
`mixture was heated in a water bath at 85° C for 25
`minutes, cooled under a running cold tap water for 25
`minutes to enhance the hardening of the gel, and then
`refrigerated.
`Textural Properties
`An l nstron Universal Testing Machine, Table Model
`T MM, CTM cell, was used to determine textural prop(cid:173)
`erties of the curd. Samples were tested in beakers, 6.80
`cm inside diameter, filled to a depth of 3.2 cm. The flat
`plate plunger was 3.90 cm in diameter.
`Figure 1 illustrates the position of plunger and sam(cid:173)
`ple upon initiation of the downstroke of the p lunger.
`During the descent of the plunger, the crosshead speed
`was set at 1.0 cm/minute, chart speed was 20.0 cm/ min(cid:173)
`u te, and full scale deflection was 2.0 kg. Plunger pene(cid:173)
`tration length was stopped at 1.0 cm. The relaxation
`curve was obtained by continuing to record the decay of
`the force, after the plunger was stopped, until a certain
`period of time had elapsed. Samples were tested at 22.2°
`C -23.3° C.
`Three parameters: stiffness, bioyield point, and firm(cid:173)
`ness were determined in the descending test, and two
`
`'Graduate Student and Professor, Depl. of Honiculture.
`
`additional parameters, relaxation and plasticity, were
`obtained in the relaxation test. These were defined as
`follows:
`Stiffness: the slope of the straight line in the force(cid:173)
`distance curve. during downstroke, having dimen (cid:173)
`sions of kg/cm.
`Bioyield point: the force (kg) at the peak or plateau in
`the force-distance curve during downstroke.
`Firmness: the maximum force (kg) in the force(cid:173)
`distance curve during downstroke.
`Relaxation: the slope of the first exponential line
`obtained from the relaxation curve by using the suc-
`cessive residua I method ( 5).
`·
`Plasticity: estimate based on ihe relaxation curve at
`the time of 4.4 min.
`Data were statistically analyzed at the 95% confidence
`interval.
`
`RESULTS
`Textural Properties of Ohio Curd
`The da ta in Figure 2 show the typical force-distance
`curve of Ohio curds obtained from the Instron U niver(cid:173)
`sal Testing Machine during the descent of the plunger.
`The curve began with a straight line until a break point
`was reached. The force was still increasing with changes
`in the slopes and showed fluctuations as indicated by
`several peaks and dikes until the downstroke was ended.
`The stress-relaxation curve was expressed by the
`decay of force against time (Fig. 3). At the beginning the
`
`t-------• Plunger
`
`l . 45 cm
`
`- - ' - - 1.45 cm
`
`3.9 cm
`
`\ \ \
`
`Gel
`
`6.8 cm
`
`FIG. 1.-Diagram of the lnstron test of the
`soy-WPC curd.
`
`3
`
`Novartis Exhibit 2190.003
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`force dropped sharply, then leveled off . Three parame(cid:173)
`ters, stiffness, firmness, and bioyield point, were ob(cid:173)
`ta ined from the force-distance curve (Fig. 2). Relaxation
`and plasticity were the two parameters obtained from
`the relaxation curve (Fig. 3).
`
`Fi rrnness
`
`a,
`
`""
`
`Oi s ta nee, cm
`FIG. 2. - The typical force-distance curve of
`the downstroke of the Ohio curd obtained from
`the lnstron machine.
`
`Effect of WPC Concentration
`on Textural Properties of Ohio Curd
`T he mean values of textural parameters of Ohio
`curds are given in Table 1. For stiffness, curds con(cid:173)
`taining 3%, 45%, 5.25%, and 6% WPC had mea·n values
`of 3.31, 3.39, 3 .60, and 3.99 kg/cm, respectively. For
`firmness, the curd had mean values of 1.21, 1.31 , 1.37,
`and 1.51 kg, while bioyield points were 0.74, 0.78, 0.81,
`and 0.87 kg, respectively. T he mean values for [our
`replicates of re la xation a t 3%, 4.5%, 5.25%, and 6% WPC
`were 0.24, 0.24, 0.23, and 0.21 min- 1
`, respectively. Curds
`made with 3% WPC had plasticity 0.84, while those
`made with 4.5%, 5.25%, and 6% WPC had identical mean
`values of 0.77.
`Effect of Soymilk Concentration
`on Textural Properties of Ohio .Curds
`Mean values of five textura l parameters of Ohio curds
`prepared at diHerent soym ilk concentration, i.e., H 2O:
`bean ratio (v/w), are tabulated in T able 2. For stiff(cid:173)
`ness, H2O:bean ratio at 10:1 was 2.91 kg/cm, at 8:1 was
`3.74 kg/cm, and at 6:1 was 4.29 kg/cm. Firmness was
`1.46 kg at 10. 1, 1.85 kg at 8:1, and 1.81 kg at 6:1. For
`bioyield point, the mean value a t 10: l was 0. 75 kg, a t 8: l
`was 0.94 kg, and at 6: 1 was 1.0 kg. Relaxations at
`H2O:bean ratio a t 10: l, 8: 1, and 6:1 were 0.25, 0.23, a nd
`0.17 min-, , res]Pectively. Plasticities were 0.84, 0.82, a nd
`0.75 for H2O:bean ratio at 10: 1, 8:1 , and 6:1, respective(cid:173)
`ly.
`
`~
`
`QJ u
`S(cid:173)
`o
`lJ...
`
`decay of force at time t
`
`remaini ng force at time t
`
`t
`Time, minutes
`FIG. 3.- The stress relaxation curve of the Ohio curd obtained from the lnstron machine.
`
`4
`
`Novartis Exhibit 2190.004
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`TABLE 1.-Textural Parameters of Ohio Curd as a Function of WPC Concentration.""
`
`Textural
`Parameter
`
`N
`
`3%
`
`Concentrotron of WPC (w/v)
`4.5%
`5.25%
`
`6%
`
`7
`7
`7
`4
`6
`
`3.31
`1.21
`0.74
`0.24
`0.84
`
`3.39
`1.31
`0.78
`0.24
`0.77
`
`3.60
`1.37
`0.81
`0.23
`0.77
`
`3.99
`1.51
`0.87
`0.21
`0.77
`
`*Mean value of textural parameters of Ohio curds. Soymilk: H,O:bean = 6: l {v/w). WPC =
`3 % , 4.5 % , 5.25 % , and 6 % {w/v). Sodium Protolac was used. N = No. of replicates of curd
`
`[kg/cm)
`[kg)
`[kg)
`{min-')
`
`Stiffness
`Firmness
`Bioyield point
`Relaxation
`Plasticity
`
`preparation.
`
`Partial Correlation
`Among Textural Parameters
`As illustrated in Table 3, stiffness was significantly
`correlated with firmness, bioyicld point, and plasticity
`(at 9.5% GI.), having correlation coefficients of 0.75,
`0.67, and -0.7 4, respectively. Firmness showed a signifi(cid:173)
`cant correlation (at 95% GI.) with bioyield point and
`had a correlation coefficient of 0.85. There was a signif(cid:173)
`icant correlation between bioyield point and plasticity
`with a coefficient of -0.63 (at 95% C.I.).
`DISCUSSION
`Textural Properties of Ohio Curd
`The force-distance curve of the clowns troke presented
`a typical pattern as the curve always began with a linear
`portion until a break was reached, followed by a change
`in slopes with continuing increasing force, and show(cid:173)
`ing fluctuation in the force by many dips and peaks
`until the clownstroke was ended (Fig. 2). The interpreta(cid:173)
`tion of the curve is that as the flat plate plunger con(cid:173)
`tacted and descended into the curd, force began to
`increasingly build up until it was sufficient to rupture
`the cells on the top surface. The steepness of the slope,
`which is defined as stiffness, is a measure of the ease at
`which the gel is deformed (4).
`The force required to rupture the surface (defined as
`bioyielcl point) is a measure of gel strength (4) and is
`most likely tensile strength as the gel surface bends over
`the edge of the flat plate (9). As 'the flat plate plunger
`penetrated the curd, force still increased with a change
`in slopes and showed fluctuation, presumably clue to
`the flow (the gel is 84-87% water) and the nonhomoge(cid:173)
`neity of the curd (2, 3, 4, 9). Firmness, the height of the
`maximum peak (whose reading was affected by the
`combination of flow properties of the curd, shearing,
`and compression effects [I]) was thought to be related to
`
`TABLE 2.-Textural Parameters as a Function of
`Soymilk Concentration.*
`
`Parameter
`
`Stiffness
`Firmness
`Bioyield point
`Relaxation
`Plasticity
`
`{kg/cm)
`{kg)
`[kg)
`{min-1)
`
`N
`
`3
`3
`3
`3
`3
`
`Soymilk Concentration
`(H,O:bean v/w)
`10:1
`
`8:1
`
`6:1
`
`2.91
`1.46
`0.75
`0.25
`0.84
`
`3.74
`1.85
`0.94
`0.23
`0.82
`
`4.29
`1.81
`1.00
`0.17
`0.75
`
`*Mean values of textural parameters of Ohio curd. Soymilk:
`
`H,O,bean = 10:l, 8:1, and 6:1 [v/w). WPC (Sodium Protolac) =
`6 % {w/v). N = No. of replicates of curd preparation.
`
`the strength of the internal bonds
`the cohesiveness -
`making up the body of the product (8).
`For the relaxation curve, Peleg and Calzada (6)
`reported that the stress-relaxation curve was dependent
`on the deformation history of the material and the
`absolute and relative magnitudes of the Maxwell mod(cid:173)
`el's elements. After a long relaxation time (t > 00 ), the
`generalized Maxwell body may approach zero force or a
`constant force depending on the absence or presence of
`an elastic element parallel to the rest of the Maxwell
`element.
`Shama and Sherman (7) stated that the food materials
`which are viscoelastic in nature show relaxation pat(cid:173)
`terns somewhere between the ideal elastic solids which
`do not exhibit stress-relaxation and pure fluids which
`relax instantaneously. Therefore, the relaxation curve
`of the Ohio curd showed a sharper drop in the begin(cid:173)
`ning and then leveled off as time approached infinite.
`The extent of this level-off depended on the internal
`structure of the gel when the relaxation time was stan(cid:173)
`dardized at a certain period. Furthermore, the indicators
`of the gel structure, the stiffness, bioyield point, and
`
`TABLE 3.-Partial Correlation Coefficients Among Textural Parameters of Ohio Curds.
`
`Textural Parameter
`
`Coefficient
`
`Stiffness
`Firmness
`Bioyield Point
`
`a= 0.05
`
`0.752
`
`0.851
`
`Firmness
`
`Prob > IRI
`1.22 x lo-•
`
`1.80 X 10-3
`
`5
`
`Bioyield
`Coefficient
`
`0.665
`0.851
`
`Point
`
`Prob > !RI
`3.58 X 10-•
`1.80 x l 0_.
`
`Coefficient
`
`-0.738
`-0.632
`-0.633
`
`Plasticity
`
`Prob > /RI
`1.48 X lo-•
`5.01 X 10-•
`4.96 X 10-•
`
`Novartis Exhibit 2190.005
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`firmness, failed to show the correlations with the relax(cid:173)
`ation as indicated by the partial correlation coefficients
`at 95% C.I. Thus the relaxation was not a probable
`texture parameter for this product.
`The nonhomogeneity of the curd was thought to be
`the cause of the invalidity of the relaxation. Since plas(cid:173)
`ticity was an estimated value, its suitability as a textural
`parameter for the Ohio curd was questionable and
`needs to be further studied. When the estimation is
`based on the relaxation curve, at a standardized relaxa(cid:173)
`tion time of 4.4 minutes, it should be related to the
`relaxation of the curd. However, the partial correlation
`coefficient revealed no such relationship. Thus its
`validity as a parameter for the textural properties of the
`curd was questioned. Therefore, both the relaxation
`and the plasticity were considered as not suitable for the
`textural parameters for Ohio curd.
`Since stiffness was defined as a measure of the ease of
`breaking the gel, it should be related to the bioyield
`point (a measure of gel strength) because both are
`affected by gel structure. This is supported by the par(cid:173)
`tial correlation coefficient 0.67 at 95% C.I. Firmness is
`considered to be related to cohesiveness which reveals
`the internal bonding strength of the structure. There(cid:173)
`fore, it is also related to the stiffness and bioyield point
`and had correlation coefficients of 0.75 and 0.85 at 95%
`C.I., respectively. Thus, stiffness, firmness, and bio(cid:173)
`yield point were suggested as possible textural parame(cid:173)
`ters for the Ohio curd.
`Curds made from soymilk with water:bean ratio at
`6: I and 8: I had higher stiffness and firmness than those
`of the 10: 1. There was no indication between 6: I and
`8: 1. Presumably, the curds did not show sufficient dif(cid:173)
`ference in textural properties when prepared at those
`soymilk concentrations. Bioyield point was not affected
`by the soymilk concentrations, probably due to the
`protein-lipid film on the surface of the curds.
`
`REFERENCES
`1. Bourne, M. C. 1966. Measure of shear and com(cid:173)
`pression components of puncture test. J. Food Sci.,
`31 :282.
`2. Bourne, M. C., J. C. Moyer, and D. B.Hand. 1966.
`Measurement of food texture by a Universal Testing
`Machine. Food Technol., 20:522.
`3. Kalab, M., P. W. Voisey, and D. B. Emmons. 1971.
`Heat-induced milk gels. 11. Preparation of gels and
`measurement of firmness. J. Dairy Sci., 54:178.
`4. Kramer, A. and J. V. Hawbecker. 1966. Measuring
`and recording rheological properties of gels. Food
`Technol., 20:209.
`5. Mohesnin, N. N. 1970. Physical Properties of Plant
`and Animal Materials. Vol. 1. Structure, Physical
`Characteristics and Mechanical Properties. Gordon
`and Breach Science Publishers, New York, p. 95.
`6. Peleg, M. and J. F. Calzada. 1976. Stress relaxation
`of deformed fruits and vegetables. J. Food Sci.,
`41 :1325.
`7. Shama, F. and P. Sherman. 1973. Stress relaxation
`during force-compression studies on foods with In(cid:173)
`stron Universal Testing Machine and its implica(cid:173)
`tions. J. Texture Studies, 4:353.
`8. Szczesniak, A. S. 1963. Classification of textural
`characteristics. J. Food Sci., 28:383.
`9. Voisey, P. W. and J.M. deMan. 1976. Application of
`Instrument for Measuring Food Texture in Rheology
`and Texture in Food Quality. AVI Publishing Co.,
`Inc., Westport, Conn., pp. 142-143.
`10. Yao, M. L. and A. C. Peng. 1976. The effect of coagu(cid:173)
`lants on protein content and amino acid composi(cid:173)
`tiorJ of soybean-cheese whey curd. Ohio Agri. Res.
`and Dev. Ctr., Research Circular 250, Food Process(cid:173)
`ing and Technology 1979: A Summary of Research,
`pp. 48-51.
`
`6
`
`Novartis Exhibit 2190.006
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`Quality Evaluation of New Potato Cultivars - Before and
`After Storage -
`for Chip Manufacture1
`WILBUR A. GOULD2
`RH(± 5%) for 6 months and subsequently chipped. In
`addition, specific gravity and tuber count per 8-lb sam(cid:173)
`ple were determined prior to storage.
`The potatoes were abrasively peeled and mechani(cid:173)
`cally sliced into 16-18 slices per inch. The slices were
`washed in cold water and immediately fried in oil with
`a 375° F temperature and a 350° F outlet temperature for
`110 to 125 seconds (moisture content of less than 2.0%).
`The manufactured chips were objectively evaluated for
`color using the Agtron colorimeter with the red mode
`standardized at O and 90 with respective color reference
`disc black at O and gray at 90 (higher numbers = better
`color).
`Not all cultivars or selections were included for the
`full duration of the study as they proved consistently
`superior or inferior, or they were unavailable.
`RESULTS AND DISCUSSION
`Table l shows the raw product data for specific grav(cid:173)
`ity, Agtron red color, and percentage of blisters by year
`for the eight cultivars. Year-to-year variation for spe(cid:173)
`cific gravity is only .005 ± .0009 for all of the cultivars,
`with the lowest cultivars Michimac, averaging
`1.066 ± .0035, and Neb Al29.69, averaging 1.067 ±
`.0055. Denali and Atlantic cultivars had the highest
`specificgravity(l.084± .005and 1.081 ± .0057,respectively).
`Norchip had a specific gravity of 1.074 ± .004 for these 5
`years.
`All of the cultivars had good chip color at harvest,
`with an average Agtron reading of 56 ± 4.1. W 718,
`Norchip, and Atlantic cultivars produced the lightest
`colored chips, with cultivar Neb Al29.69 having the
`poorest color, although acceptable.
`The cultivars differed significantly at harvest in the
`percentage of blisters, with Atlantic and Denali having
`the lowest percentage of blistered chips, while Neb
`Al29.69 had significantly more blisters. After storage
`and reconditioning, the percentage of blisters did not
`differ significantly due to storage temperature or num(cid:173)
`ber of days of reconditioning, although blisters were
`
`INTRODUCTION
`Evaluation of potato cultivars before and after stor(cid:173)
`age for chip manufacture has been under investigation
`for several years by researchers at the Ohio Agricultural
`Research and Development Center (1). Previous work
`has shown wide differences among cultivars as ~o yield
`of chips, specific gravity, quality of chips (color in
`particular), and storability prior to chipping (i.e., suit(cid:173)
`able for chip manufacture after storage).
`Recent evaluation of chip cultivars has indicated
`another serious problem, blisters following chip manu(cid:173)
`facture. Studies from other workers (2, 5, 6) have eluci(cid:173)
`dated cultivar variance in canning, chipping, and pro(cid:173)
`cessing. These data suggest studies are necessary for
`cultivar adaptation and use by the industry.
`The long-range objective of this study was to evaluate
`new cultivars considered acceptable as to grower char(cid:173)
`acteristics (yield, disease resistance, etc.) for suitability
`for chip processing, both before and after storage.
`MATERIALS AND METHODS
`The potatoes for this study were produced on six
`farms located throughout Ohio during the period 1978
`to 1982. Eight cultivars or selections were evaluated
`during this period and were grown at six or more of the
`locations. They were produced using standard cultural
`practices of the commercial growers who cooperated in
`the study. Production data are published elsewhere.
`Tubers from each location were mechanically har(cid:173)
`vested and samples from each replicate were transported
`to The Ohio State University Food Processing Labora(cid:173)
`tory, Columbus, where a portion of each lot was
`chipped immediately. Other portions were stored at 40°
`F (4.4° C), 45° F (7.2° C), and 55° F (12.8° C) with 90~
`
`1The cooperation of E. C. Wittmeyer, Floyd Lower, Dave Kelly,
`and the growers is greatly appreciated. The assistance ~f J_oe Dal(cid:173)
`masso, Greg Leighton, Stan Sade), Jr., and Hope Hart 1s sincerely
`acknowledged.
`2Professor, Dept. of Horticulture.
`
`TABLE 1.-Specific Gravity Evaluation of Potato Cultivars for Chipping Over
`a 5-Year Period.
`
`Cultivars
`W 718
`Norchip
`Katahdin
`ND8891-3
`Atlantic
`Denali
`Michlmac
`Neb A129.69
`
`1978
`1.070
`1.078
`1.068
`1.074
`1.085
`1.086
`
`Specific Gravity by Years
`1979
`1980
`1981
`1.068
`1.060
`1.069
`1.076
`1.073
`1.070
`1.062
`1.066
`1.069
`1.071
`1.071
`1.074
`1.083
`
`1.066
`
`1.083
`1.069
`1.067
`
`1.078
`1.062
`1.062
`
`7
`
`1982
`1.068
`1.076
`1.071
`
`1.088
`
`1.073
`
`X
`1.068
`1.074
`1.068
`1.070
`1.081
`1.084
`1.066
`1.067
`
`±
`0.006
`0.004
`0.004
`0.006
`0.005
`0.005
`0.003
`0.005
`
`Novartis Exhibit 2190.007
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`4.9
`51.3
`55.8
`46.0
`52.0
`4.7
`53.6
`56.0
`57.0
`47.7
`8.8
`53.2
`60.6
`53.0
`
`56.0
`6.0
`59.0
`65.0
`53.0
`
`10.4
`46.l
`49.0
`44.0
`53.7
`51.0
`33.0
`10.6
`51.5
`59.1
`51.5
`38.0
`56.0
`53.0
`2.9
`56.7
`58.7
`
`58.5
`53.0
`2.0
`58.4
`
`60.0
`57.0
`57.0
`57.0
`
`20
`
`5.2
`49.6
`54.4
`50.4
`44.0
`11.7
`46.9
`55.3
`32.0
`53.5
`2.3
`58.8
`58.9
`56.5
`
`59.25
`61.5
`57.0
`
`61.0
`2.3
`
`14.2
`48.2
`55.7
`36.8
`59.3
`58.0
`31.0
`6.9
`52.5
`59.2
`53.5
`45.5
`46.5
`58.0
`0.6
`59.l
`58.6
`59.0
`
`58.8
`59.0
`10.5
`55.2
`
`54.3
`41.0
`59.8
`59.0
`
`10
`
`5.0
`52.3
`57.2
`52.3
`47.3
`5.6
`52.5
`58.5
`51.7
`47.3
`4.2
`60.3
`63.1
`54.8
`62.3
`61.0
`1.4
`58.7
`59.8
`57.0
`59.3
`4.9
`57.8
`56.8
`54.2
`58.3
`64.0
`55.7
`5.6
`57.6
`61.5
`57.0
`56.5
`50.8
`62.0
`3.5
`59.8
`61.1
`57.3
`56.8
`63.8
`60.0
`3.4
`61.4
`
`60.8
`57.3
`62.5
`64.0
`
`4.7
`53.8
`57.3
`48.0
`56.2
`3.0
`52.2
`48.5
`.53.5
`54.5
`2.9
`59.8
`61.4
`55.7
`61.0
`61.0
`0.6
`58.6
`59.2
`58.0
`
`2.5
`55.6
`56.2
`57.0
`55.7
`57.0
`52.0
`4.3
`55.6
`56.9
`52.5
`55.0
`52.5
`61.0
`4.0
`57.6
`61.6
`53.7
`56.8
`56.0
`60.0
`3.9
`58.0
`
`53.3
`56.6
`58.0
`61.0
`
`20
`
`57.5.
`59.9
`55.8
`56.3
`58.0
`2.9
`57.3
`59.8
`58.0
`54.0
`3.6
`54.2
`51.5
`50.8
`57.2
`58.0
`53.5
`6.4
`53.3
`57.8
`49.3
`56.0
`45.2
`58.0
`4.0
`57.3
`61.8
`55.7
`53.8
`57.2
`58.0
`3.8
`57.0
`
`5.4
`51.2
`54.8
`44.0
`54.8
`1.2
`50.1
`48.8
`51.2
`50.4
`2.1
`
`56.3
`53.2
`56.8
`58.0
`
`10
`
`6.5
`51.2
`58.3
`45.3
`50.0
`2.5
`49.6
`52.0
`47.0
`49.8
`5.8
`59.5
`64.0
`52.4
`59.7
`62.0
`1.0
`56.0
`55.0
`57.0
`56.0
`4.6
`53.7
`56.5
`55.0
`54.8
`55.0
`47.4
`8.9
`50.4
`58.0
`49.3
`49.3
`40.3
`55.0
`3.9
`56.9
`60.7
`53.0
`56.2
`55.7
`59.0
`5.4
`56.4
`
`51.2
`56.5
`53.0
`62.0
`
`1.5
`50.4
`51.8
`48.8
`50.6
`2.7
`48.3
`49.8
`50.2
`44.8
`2.8
`57.2
`56.8
`54.7
`60.2
`57.0
`3.9
`57.2
`53.3
`61.0
`
`4.3
`52.6
`55.5
`53.8
`47.0
`54.0
`
`7.3
`49.6
`53.0
`54.3
`49.8
`39.7
`51.0
`5.4
`51.9
`51.4
`52.2
`54.8
`44.0
`57.0
`5.7
`55.3
`59.7
`52.8
`56.6
`48.3
`59.0
`
`20
`
`4.0
`50.5
`47.6
`48.2
`55.6
`4.3
`44.7
`40.5
`49.0
`44.5
`4.3
`52.8
`49.4
`50.8
`58.0
`53.0
`6.3
`51.2
`43.0
`55.0
`55.5
`5.6
`49.8
`52.0
`53.4
`42.3
`48.0
`53.5
`11.6
`44.4
`45.2
`45.8
`55.2
`32.0
`44.0
`3.9
`47.9
`47.3
`50.8
`48.3
`43.0
`50.0
`6.2
`52.5
`48.9
`55.8
`58.0
`45.7
`54.0
`
`10
`
`7.3
`43.9
`39.8
`38.7
`53.2
`9.6
`42.1
`45.17
`50.2
`31.0
`8.3
`49.4
`39.9
`51.0
`56.5
`50.0
`10.2
`46.3
`33.3
`52.0
`53.6
`8.1
`48.3
`51.7
`56.8
`40.7
`46.0
`46.4
`10.8
`36. l
`47.9
`40.7
`49.2
`27.7
`35.0
`13. l
`42.2
`34.8
`46.3
`55.6
`49.5
`45.0
`13.0
`44.6
`38.2
`47.2
`56.2
`50.3
`51.0
`
`3.2
`50.2
`53.4
`
`47.0
`0.9
`39.5
`
`40.3
`38.6
`5.2
`49.5
`55.4
`
`45.0
`48.0
`6.3
`47.0
`54.3
`45.0
`41.7
`5.6
`39.4
`
`45.2
`40.7
`34.0
`37.8
`6.9
`45.9
`54.7
`
`46.7
`41.0
`41.0
`5.2
`45.1
`52.4
`
`43.2
`42.7
`42.0
`8.3
`48.5
`57.0
`
`48.3
`40.5
`48.0
`
`20
`
`3.5
`46.8
`50.2
`
`43.3
`1.1
`32.9
`
`34.0
`31.8
`1.1
`41.0
`42.2
`
`40.8
`40.0
`7.4
`41.0
`48.8
`34.0
`40.2
`5.0
`35.8
`
`40.0
`39.7
`30.0
`33.4
`4.9
`35.8
`40.8
`
`40.5
`30.8
`31.0
`3.7
`43.0
`47.7
`
`42.0
`40.3
`42.0
`12.9
`46.l
`60.7
`
`45.8
`42.8
`35.5
`
`10
`
`0.3
`33.0
`33.3
`
`32.7
`1.2
`21.3
`
`20.2
`22.4
`5.1
`27.1
`32.2
`
`27.0
`22.0
`2.9
`27.l
`29.7
`24.0
`27.5
`6.3
`24.7
`
`28.3
`29.5
`17.0
`24.0
`3.6
`21.5
`20.3
`
`26.2
`20.3
`19.0
`1.2
`27.8
`27.8
`
`27.0
`29.3
`27.0
`4.4
`25.4
`25.2
`
`29.8
`25.6
`21.0
`
`1*
`
`12.5°C (55°FJ
`
`10°C (50°FJ
`
`7.5°C (45°FJ
`
`5°C (40°F)
`
`*Days of reconditioning after storage.
`
`2.4
`49.6
`52.l
`49.4
`47.3
`3.7
`56.3
`59.2
`51.8
`58.0
`7.7
`55.3
`58.9
`61.9
`46.5
`54.0
`5.5
`58.7
`64.0
`53.0
`59.0
`5.5
`55.6
`61. l
`50.2
`60.0
`54.0
`52.5
`3.6
`54.4
`56.1
`57.4
`50.3
`58.0
`54.0
`4.0
`58.9
`59.8
`61.9
`56.6
`62.0
`54.0
`4.3
`59. l
`58.3
`62.6
`58.7
`62.0
`54.0
`
`Storage
`Before
`
`±
`X
`1982
`1981
`1980
`±
`X
`1981
`1980
`1979
`±
`X
`1982
`1981
`1980
`1978
`±
`X
`1979
`1978
`1977
`±
`X
`1981
`1980
`1979
`1978
`1977
`±
`X
`1982
`1981
`1980
`1979
`1978
`±
`X
`1982
`1981
`1980
`1979
`1978
`±
`X
`1982
`1981
`1980
`1979
`1978
`
`Year
`
`(3 years)
`Neb A 129.69
`
`{3 years)
`Michimac
`
`Denali {4 years)
`
`(3 years)
`Atlantic
`
`Crystal
`ND8891-3
`
`CD
`
`Katahdin
`
`Norchip
`
`W 718
`
`Cultivar
`
`TABLE 2.-Agtron Red Color of Potato Cultivars Over a 5-Year Period Following Storage at Given Temperatures After Reconditioning for 1, 10, and
`
`20 Days.
`
`Novartis Exhibit 2190.008
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`0
`
`20.0
`20.0
`20.0
`20.0
`
`30.0
`37.3
`
`70.0
`32.0
`
`2.5
`3.0
`7.0
`0
`
`2.0
`
`21.0
`21.0
`42.0
`
`0
`
`22.5
`24.0
`l 0.0
`35.0
`48.0
`3.0
`
`24.0
`27.4
`11.0
`25.0
`50.0
`49.0
`2.0
`
`18.5
`18.3
`8.0
`
`42.0
`5.0
`
`27.5
`41.6
`15.0
`40.0
`70.0
`65.0
`18.0
`
`20
`
`9.4
`41. l
`35.0
`31.7
`56.7
`
`2.0
`21.9
`
`20.0
`24.0
`
`l.7
`6.4
`6.0
`8.3
`
`5.0
`
`12.0
`24.0
`36.0
`12.0
`
`20.0
`28.4
`16.7
`35.0
`51.0
`11.0
`
`16.5
`23.9
`14.0
`23.3
`25.0
`45.0
`12.0
`
`9.5
`17.8
`15.0
`15.0
`
`30.0
`11.0
`
`10.4
`20.5
`26.0
`8.3
`20.0
`29.0
`19.0
`
`10
`
`5.6
`32.3
`28.0
`26.7
`41.7
`
`12.5
`30.8
`
`41.7
`34.0
`
`12.2
`19.0
`22.0
`11.7
`33.3
`9.0
`
`4.5
`19.5
`24.0
`15.0
`
`13.4
`32.0
`20.0
`46.7
`45.0
`20.0
`
`9.2
`25.7
`20.0
`20.0
`38.3
`21.0
`29.0
`
`12.5
`23.9
`15.0
`18.3
`40.0
`30.0
`16.0
`
`8.5
`39.0
`41.0
`35.0
`50.0
`36.0
`33.0
`
`12.3
`22.3
`13.0
`l 0.0
`42.0
`
`17.5
`36.5
`l 0.0
`48.3
`48.0
`
`22.4
`13.4
`5.0
`0
`
`46.7
`2.0
`
`18.0
`21.0
`39.0
`3.0
`
`23.8
`24.6
`5.0
`52.5
`32.0
`9.0
`
`23.5
`27.0
`10.0
`10.0
`56.0
`50.0
`9.0
`
`17.7
`22.l
`9.0
`6.7
`42.0
`38.0
`15.0
`
`21.5
`38.6
`32.0
`15.0
`54.0
`58.0
`34.0
`
`20
`
`9.8
`28. l
`22.0
`l 8.3
`44.0
`
`8.4
`18.2
`21.7
`26.7
`18.0
`
`16.4
`13.8
`6.0
`8.3
`36.7
`4.0
`
`12.5
`17.5
`30.0
`5.0
`
`15.0
`21.4
`20.0
`27.5
`34.0
`4.0
`
`l 0.0
`22.0
`18.0
`15.0
`35.0
`28.0
`14.0
`
`14.5
`21.8
`1.1.0
`20.0
`38.0
`31.0
`9.0
`
`9.0
`30.3
`30.0
`23.3
`40.0
`36.0
`22.0
`
`10
`
`2.8
`31. l
`35.0
`28.3
`30.0
`
`5.0
`30.5
`17.6
`36.7
`38.0
`
`16.4
`16.2
`9.0
`15.0
`36.7
`4.0
`
`5.5
`14.5
`20.0
`9.0
`
`12.5
`27.8
`35.0
`35.0
`31.0
`l 0.0
`
`5.7
`28.l
`25.0
`28.3
`33.3
`32.0
`22.0
`
`8.5
`21.0
`12.0
`21.7
`28.3
`29.0
`14.0
`
`13.0
`30.8
`21.0
`20.0
`46.0
`36.0
`31.0
`
`16.7
`31.7
`22.0
`15.0
`58.0
`
`l 0.7
`20.6
`13.3
`28.0
`27.0
`
`19.5
`12.7
`8.0
`l .7
`40.0
`1.0
`
`15.0
`28.0
`43.0
`13.0
`
`33.2
`24.2
`l .7
`68.0
`11.0
`16.0
`
`9.0
`21.3
`17.0
`18.3
`34.0
`21.0
`16.0
`
`l 9.4
`18.1
`18.0
`3.3
`42.0
`l 0.0
`17.0
`
`14.0
`19.6
`17.0
`10.0
`38.0
`15.0
`l 8.0
`
`20
`
`3.2
`28.2
`25.0
`26.7
`34.0
`
`16.2
`25.9
`l 0.0
`32.0
`39.0
`
`17.0
`14.8
`9.0
`8.3
`38.0
`4.0
`
`7.0
`18.0
`25.0
`l l.O
`
`17.0
`25.8
`15.0
`28.0
`47.0
`13.0
`
`16.0
`30. l
`19.0
`23.3
`40.0
`50.0
`18.0
`
`l 0.0
`18.9
`12.0
`13.3
`22.0
`32.0
`15.0
`
`19.0
`32.8
`28.0
`l 0.0
`48.0
`44.0
`34.0
`
`10
`
`12.5°C (SS°F)
`
`10°c (S0°F)
`
`7.5°C (45°F)
`
`13.2
`38.2
`25.0
`15.0
`66.0
`
`20.7
`27.6
`26.7
`48.0
`28.0
`
`13.5
`21.1
`13.0
`18.3
`40.0
`13.0
`
`3.0
`22.0
`25.0
`19.0
`
`25.4
`32.1
`13.3
`64.0
`29.0
`22.0
`
`17.7
`25.7
`32.0
`6.7
`42.0
`25.0
`23.0
`
`27.0
`25.4
`22.0
`6.0
`60.0
`23.0
`16.0
`
`20.7
`34.l
`30.0
`16.7
`58.0
`40.0
`26.0
`
`14.8
`41.8
`27.0
`
`56.7
`
`13.7
`44.7
`6.7
`58.3
`31.0
`
`14.5
`19.0
`9.0
`
`38.0
`l 0.0
`
`12.0
`28.0
`40.0
`16.0
`
`12.5
`34.3
`
`40.0
`44.0
`19.0
`
`18.2
`32.6
`12.0
`
`48.3
`48.0
`22.0
`
`10.4
`26.7
`21.0
`
`41.7
`22.0
`22.0
`
`20.5
`36.l
`18.0
`
`38.3
`59.0
`29.0
`
`20
`
`22.5
`42.5
`20.0
`
`65.0
`
`2.2
`41.2
`6.7
`43.3
`39.0
`
`12.5
`19.3
`10.0
`
`35.0
`13.0
`
`0.0
`19.0
`19.0
`19.0
`
`6.4
`28.9
`
`36.7
`24.0
`26.0
`
`12.7
`26.3
`13.0
`
`38.3
`34.0
`20.0
`
`14.5
`30.5
`20.0
`
`48.0
`35.0
`19.0
`
`11.0
`31.5
`18.0
`
`40.0
`32.0
`36.0
`
`10
`
`5°C (40°F)
`
`2.1
`36.l
`34.0
`
`38.3
`
`6.9
`24.9
`
`31.7
`18.0
`
`13.7
`24.8
`25.0
`
`38.3
`11.0
`
`4.5
`22.5
`18.0
`27.0
`
`l 6.2
`33.8
`
`48.3
`37.0
`16.0
`
`7.7
`23.3
`26.0
`
`28.3
`26.0
`13.0
`
`7.0
`29.8
`31.0
`
`30.0
`22.0
`36.0
`
`9.7
`32.8
`32.0
`
`43.3
`32.0
`24.0
`
`19.6
`36.7
`37.0
`16.9
`56.l
`
`5.4
`16.4
`l 8.6
`20.7
`l 0.0
`
`7.3
`13.6
`17.0
`10.8
`20.6
`6.0
`
`5.3
`6.5
`8.0
`11.0
`0.5
`
`14.9
`18.2
`21.7
`32.4
`19.0
`2.7
`
`7.5
`20.2
`31.0
`17.8
`20.0
`16.0
`16.0
`
`6.1
`23.5
`27.0
`25.6
`29.l
`17.0
`19.0
`
`7.3
`26.4
`31.0
`17.8
`32.4
`21.0
`30.0
`
`Storage
`Before
`
`±
`X
`1982
`1981
`1980
`
`±
`X
`1981
`1980
`1979
`
`±
`X
`1982
`1981
`1980
`1978
`
`±
`X
`1979
`1978
`1977
`
`±
`X
`1981
`1980
`1979
`1977
`
`±
`X
`1982
`1981
`1980
`1979
`1978
`
`±
`X
`1982
`1981
`1980
`1979
`1978
`
`±
`X
`1982
`1981
`1980
`1979
`1978
`
`Year
`
`(3 years)
`Neb Al29.69
`
`(3 years)
`Michimac
`
`(4 years)
`Denali
`
`(3 years)
`Atlantic
`
`Crystal
`
`<D
`
`Katahdin
`
`Norchip
`
`W718
`
`Cultivar
`
`TABLE 3.-Percent Blisters of Potato Cultivars Over a 5-Year Period Following Storage at Given Temperatures After Reconditioning for 1, 10, and
`
`20 Days.
`
`Novartis Exhibit 2190.009
`Regeneron v. Novartis, IPR2021-00816
`
`

`

`increased by 4% on an average for all cultivars.
`The cul ti vars varied greatly in their ability to fry light
`in color after storage and reconditioning. None of the
`cultivars was suitable for chip manufacture directly
`from 40° F (5° C) storage with 1 day of reconditioning.
`However, after 10 days of reconditioning, W 718, Nor(cid:173)
`chip, and Neb Al29.69 were acceptable in terms of
`color. At 20 days of recondit~oning after 40° F (5° _C)
`storage, all cultivars were suitable for chip manufacture
`except Michimac. After storage at 45° F (7 .5° C) for 6
`months and 1 day of reconditioning, only Katahdin was
`unacceptable for chip manufacture. After 10 days of
`reconditioning at room temperature following 6 months
`of storage at 45° F (7.5° C), th)s cultivar was also accept(cid:173)
`able. After 6 months of storage at 50° F ( 10° C) and 55° F
`(12.8° C), all cultivars were suitable for chip manufac(cid:173)
`ture after 1 day of reconditioning. All cultivars except
`Michimac produced chip color after 6 months of stor(cid:173)
`age equal to or better than the chip color prior to
`storage.
`These data indicate that for these cultivars stored
`under these conditions, reconditioning is not necessary
`if stored at 50° F (10° C) and 55° F (12.8° C). However,
`improved color is noted for all cultivars reconditioned
`for 10 days if stored at 45° F (7 .5° C) for 6 months, and 20
`days of reconditioning for most cul ti vars if stored at 40°
`F (5° C) after 6 months of storage.
`. In summary, Denali rated overall superior compared
`to the other cultivars in this study. Denali's specific
`
`gravity was the greatest, the color was equal to or better
`than the other cultivars, and the percentage of blisters
`was among the lowest compared to the other cultivars.
`
`REFERENCES
`1. Gould, W.A., B. Hair, and A. Baroudi. 1979. Evalua(cid:173)
`tion of potato cultivars before and after storage
`regimes for chipping. Am. Potato J., 56:133-144.
`2. Malone, J. W., R. H. True, and E. S. Barden. 1977.
`Varietal differences in potato mealiness as related
`to composition. University of Maine at Orono, Re(cid:173)
`search in the Life Sciences, 25(4):1-5.
`3. Pisarczyk, J. M., R. C. Rowe, E. C. Wittmeyer, F. I.
`Lower, W. A. Gould, D. M. Kelly, and R. C. Henne.
`1983. 1982 Ohio potato cultivar trials. The Ohio
`State Univ., Ohio Agri. Res. and Dev. Ctr., Wooster.
`Hort. Dept. Series No. 525.
`4. Reeves, A. F., II. 1982. Potato chip color rating of
`advanced selections from the Maine potato breed(cid:173)
`ing program. Am. Potato J., 59(8):389-394.
`5. Ridley, S. C., J. H. van Elbe, and J. A. Shoenemann.
`1980. The evaluation of experimental potato
`varieties for use in canning. Am. Potato J., 57(9):
`407-415.
`6. Work, T. M., A. S. Kezis, and R.H. True. 1981. Factors
`determining potato chipping quality. Univers