SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES
Minimal processing is a trend in modern processing technology that meets the evolving needs of society. The study determined the physicochemical properties of the potato raw materials used. Develop a suitable minimum processing for potatoes used in research: Soaking in 0.05% NaHSO3 solution at...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Trường Đại học Vinh
2025-06-01
|
| Series: | Tạp chí Khoa học |
| Subjects: | |
| Online Access: | https://vujs.vn//api/view.aspx?cid=9f544dfc-8736-4c2b-865e-d26cf607af88 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Minimal processing is a trend in modern processing
technology that meets the evolving needs of society. The study
determined the physicochemical properties of the potato raw
materials used. Develop a suitable minimum processing for
potatoes used in research: Soaking in 0.05% NaHSO3 solution
at 15 ÷ 30˚C for 15 minutes for shaping into bars and slides,
20 minutes for cubes; Packing in plastic; after storage at cold
temperature. The minimum shelf-life of processed potatoes
when processed and stored under selected conditions is 6 ÷ 8
days, compared to 1 ÷ 2 days when cut potatoes are washed
with clean water and stored at the same temperature. |
|---|---|
| ISSN: | 1859-2228 |