Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F00%3A22701006" target="_blank" >RIV/62156489:43210/00:22701006 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz
Original language description
The paper aims at an assessment of the influence of the chosen drying regime in the Proctor & Schwartz drier on the quality of dried potato chips meant for human consumption. The to-be dried potato chips were of Agrie variety 10 x 10 x 3 mm in size. In terms of design the drier was of a convection belt multizone type. The assessment of this influence onto the final quality involved several quality indices that evaluate the resulting product from the viewpoint of substances important in terms of energy and nutrition, contained in raw and dried potatoes. The studied indices were as follows: contents of vitamins C, B2, B6, content of nitrates, fibre, coarse proteins and starch. The contents of these substances are further analyzed and evaluated as relatedto water content or dry matter in the final product with these two contents being studied in their mutual dependence as well.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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