no-2

Selecting suitable anti-browning agents for minimally processed potato technological processes

Authors:
Lê Thị Mỹ Châu
Pages:
0
View:
123
Position:
3/3
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48
Minimal processing is a trend in modern processing technology that meets the evolving needs of society. The study determined the physicochemical properties of the potato raw materials used. Develop a suitable minimum processing for potatoes used in research: Soaking in 0.05% NaHSO3 solution at 15 ÷ 30˚C for 15 minutes for shaping into bars and slides, 20 minutes for cubes; Packing in plastic; after storage at cold temperature. The minimum shelf-life of processed potatoes when processed and stored under selected conditions is 6 ÷ 8 days, compared to 1 ÷ 2 days when cut potatoes are washed with clean water and stored at the same temperature.
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Vinh University journal of science

Tạp chí khoa học Trường Đại học Vinh

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