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Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Authors
  • Sobol, Zygmunt1
  • Jakubowski, Tomasz1
  • Wrona, Paulina1
  • 1 University of Agriculture in Krakow, Poland , (Poland)
Type
Published Article
Journal
Agricultural Engineering
Publisher
Sciendo
Publication Date
Mar 01, 2020
Volume
24
Issue
1
Pages
47–55
Identifiers
DOI: 10.1515/agriceng-2020-0005
Source
De Gruyter
Keywords
License
Green

Abstract

The aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

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