Quality parameters of potato offered for food processing
Barbara Krzysztofik
iemeipp@urk.edu.plInstytut Eksploatacji Maszyn Ergonomii i Procesów Produkcyjnych, Uniwersytet Rolniczy, Kraków (Poland)
Abstract
The aim of this study was a qualitative analysis of potato tubers offered by the holding engaged in the cultivation of varieties for the French fries produced in the company "FRITAR". The study involved four varieties of potato (Agnes, Asterix, Fresco and Innovator), the quality of which was assessed on the basis of the receipt minutes made when the material was received by the processor. The study addressed the following tubers parameters: the dry weight, yield structure, taking into account two dimensions (length and width of the tuber), the share of green tubers, share of tubers with dry and wet rot, mechanically damaged, infested by scab, wilted, sprouted, deformed, damaged by pests, with internal defects, of a size less than 35 mm in diameter of the transverse part and the amount of mineral impurities. Rating of the tubers targeted for processing into potato chips showed that the cultivars total contribution of external and internal defects has not been exceeded.
Keywords:
cultivar, defects, potatoes, the quality indicatorReferences
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Authors
Barbara Krzysztofikiemeipp@urk.edu.pl
Instytut Eksploatacji Maszyn Ergonomii i Procesów Produkcyjnych, Uniwersytet Rolniczy, Kraków Poland
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