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...
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| Format: | Article |
| Language: | English |
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Trường Đại học Vinh
2025-06-01
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| Series: | Tạp chí Khoa học |
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| Online Access: | https://vujs.vn//api/view.aspx?cid=9f544dfc-8736-4c2b-865e-d26cf607af88 |
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| _version_ | 1849318278891044864 |
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| author | Le Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam Dang Thi Anh Tuyet |
| author_facet | Le Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam Dang Thi Anh Tuyet |
| author_sort | Le Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-96e7cdba1a66436bbd1d627236988f89 |
| institution | Kabale University |
| issn | 1859-2228 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Trường Đại học Vinh |
| record_format | Article |
| series | Tạp chí Khoa học |
| spelling | doaj-art-96e7cdba1a66436bbd1d627236988f892025-08-20T03:50:53ZengTrường Đại học VinhTạp chí Khoa học1859-22282025-06-01542A233910.56824/vujs.2024a090aSELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSESLe Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam0Dang Thi Anh Tuyet1Institute of Chemical, Biological and Environmental Technology, Vinh University, Nghe An, VietnamThanh Sen High School, Ha Tinh City, Ha Tinh, VietnamMinimal 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.https://vujs.vn//api/view.aspx?cid=9f544dfc-8736-4c2b-865e-d26cf607af88minimal processingvegetablepotatoanti- browning agent |
| spellingShingle | Le Thi My Chau*, Pham Dinh Nhat Trung, Vo Thi My Tam Dang Thi Anh Tuyet SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES Tạp chí Khoa học minimal processing vegetable potato anti- browning agent |
| title | SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES |
| title_full | SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES |
| title_fullStr | SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES |
| title_full_unstemmed | SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES |
| title_short | SELECTING SUITABLE ANTI-BROWNING AGENTS FOR MINIMALLY PROCESSED POTATO TECHNOLOGICAL PROCESSES |
| title_sort | selecting suitable anti browning agents for minimally processed potato technological processes |
| topic | minimal processing vegetable potato anti- browning agent |
| url | https://vujs.vn//api/view.aspx?cid=9f544dfc-8736-4c2b-865e-d26cf607af88 |
| work_keys_str_mv | AT lethimychauphamdinhnhattrungvothimytam selectingsuitableantibrowningagentsforminimallyprocessedpotatotechnologicalprocesses AT dangthianhtuyet selectingsuitableantibrowningagentsforminimallyprocessedpotatotechnologicalprocesses |