Drying of potatoes in the Proctor Schwartz drier and quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A22700035" target="_blank" >RIV/62156489:_____/02:22700035 - 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
Drying of potatoes in the Proctor Schwartz drier and quality
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 analysed and evaluated as related to 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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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Theoretical and applicatory problems of agricultural engineering in the process of adaptation to EU research programmes
ISBN
83-87196-40-1
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
441-445
Publisher name
Agriculture University in Wroclaw
Place of publication
Wroclaw
Event location
Polanica Zdroj
Event date
Jan 1, 2002
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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