Affiliation:
1. 1Faculty of Agriculture, Department of Biosystems Engineering, University of Gaziosmanpasa Tasliciftlik, Tokat 60240, Turkey
2. 2Gaziosmanpasa University, Tokat, Turkey
Abstract
AbstractIn this study, four tuber sizes (28S1 45mm, 45S255mm, 55S365 mm and S465 mm) and three potato cultivars (Jelly, Milva and Sante) were used to assess the variations of physico-mechanical, chemical and colour properties depending on tuber size and potato cultivars. Physico-mechanical properties (geometric mean diameter, sphericity, surface area, bulk and tuber densities, volume, static coefficient of friction, puncture force and deformation), chemical properties (pH, total acidity [TA] and total soluble solid content [TSSC]), and colour characteristics (L, a, b) were determined. The physico-mechanical (geometric properties and puncture force) and chemical properties of potatoes were significantly affected by tuber sizes and cultivars, respectively. pH, TA and TSSC of potato tuber were higher in Milva, TA was higher in Jelly and TSSC was higher in Sante than in those of the other cultivars, respectively.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Reference48 articles.
1. Influence of hot water treatment on some chemical and mechanical properties of potato the Manuscript VIII;ElMasry;Agricultural Engineering International,2006
2. Statistic database Available at http faostat fao org Accessed Aug,2010
3. Anonymous Netherlands Potato Consultative Foundation Available at http europotato org datasource;NIVAP,2005
4. Anonymous Netherlands Potato Consultative Foundation Available at http europotato org datasource;NIVAP,2005
5. Statistic database Available at http faostat fao org Accessed Aug,2010
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献