Studies on the effect of convective drying of potatoes on quality of product

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A22700036" target="_blank" >RIV/62156489:_____/02:22700036 - 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
Studies on the effect of convective drying of potatoes on quality of product
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 flakes meant for human consumption. The to-be dried potato flakes were of Agrie variety 10 × 10 × 3 mm in size. Interms 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 energyand 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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Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Technika v procesech trvale udržitelného hospodaření a produkce bezpečných potravin
ISBN
80-7158-604-2
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
266-271
Publisher name
Mendelova zemědělská a lesnická univerzitav Brně
Place of publication
Brno
Event location
Rovečné
Event date
Jan 1, 2002
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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