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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

266-271

Název nakladatele

Mendelova zemědělská a lesnická univerzitav Brně

Místo vydání

Brno

Místo konání akce

Rovečné

Datum konání akce

1. 1. 2002

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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