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
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Published:
Mar 30, 2020
Keywords:
UV-C stimulation, potato tubers, intermediates, fat, immersion in water
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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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Sobol, Z., Jakubowski, T., & Wrona, P. (2020). 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. Agricultural Engineering , 24(1), 47-55. Retrieved from http://agriceng.ptir.org/index.php/AgricEng/article/view/216
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References
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Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364-373.
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Pedreschi, F., Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557-563.
Rimac-Brncic, S., Lelas, V., Rade, D., Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64, 237-241.
Saguy, I. S., Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152.
Sobol, Z., Jakubowski, T., Wrona, P. (2018). The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production. BIO Web of Conferences, 10, 02031.
Sobol, Z. (2006a). Zmiana ubytku gęstości bulw ziemniaka w wyniku absorpcji wody. Acta Agrophysica, 8(4), 985-993.
Sobol. Z. (2006b). Wpływ wybranych czynników na gęstość bulw ziemniaka. Acta Agrophysica, 8(1), 219-228.
Sobol, Z. (2007). Zmiany ubytków gęstości słupków i plastrów wyciętych z bulw ziemniaka wynikające z absorpcji wody. Acta Agrophysica, 10(1), 219-228.
Sobol, Z. (2016). Effect of water immersion of semi-finished products on the fat content in fried potato products. Agricultural Engineering, 20(4), 183-194
Zgórska, K., Smuga-Kogut, K. (2014). Jak ograniczyć zawartość tłuszczu we frytkach ziemniaczanych. Ziemniak Polski, 1, 38-42
Aguilera, J.M., Gloria-Hernandez, H. (2000). Oil Absorption During Frying of Frozen Parfried Potatoes. Journal of Food Science, 65, 3.
Balas, J. (2004). Kwasy tłuszczowe w rynkowych produktach spożywczych – oleje, margaryny, masło, tłuszcze mieszane, produkty cukiernicze, produkty typu „Fast food”, produkty zbożowe, słone przekąski, nasiona i orzechy. Żywienie Człowieka i Metabolizm, 2, 181-192.
Billek, G. (2000). Health aspects of thermoxidized oils and fats. European Journal of Lipid Science and Technology, 102, 587-593.
Bouchon, P., Aguilera, J.M. (2001). Microstructural analysis of frying potatoes. International Journal of Food Science and Technology, 36, 669-676.
Bouchon, P., Hollins, P., Pearson, M., Pyle, D.L., Tobin, M.J. (2001). Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy. Journal of Food Science, 7(66). 918-923.
Dana, D., Saguy, I.S. (2006). Review. Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128-130, 267-272.
Dobarganes, C., Márquez-Ruiz, G., Velasco, J. (2000). Interactions between fat and food during deepfrying. European Journal of Lipid Science and Technology, 102, 521-528.
Friedman, B. (2000). Adsorbent antioxidant provides optimum frying in restaurant and fast food fryers. European Journal of Lipid Science and Technology, 102, 560-565.
Jakubowski, T. (2015). Transfer of microwave irradiation effects of seed potatoes (Solanum tuberosum L.) to the plants of next generations. Bulgarian Journal of Agricultural Science, 6, 1185-1193.
Jakubowski, T. (2016). Effect of microwave radiation on the germination of Solanum Tuberosum L. tubers. Bangladesh Journal of Botany, 5, 1253-1255.
Jakubowski, T., Pytlowski, T. (2013). Influence of ultraviolet radiation on the growth, development and yielding of potato plants (preliminary studies). Agricultural Engineering, 3, 99-107.
Jakubowski, T., Wrona, P. (2012). Wpływ promieniowania mikrofalowego na ciemnienie miąższu bulw Ziemniaka. Technica Agraria Acta Scientarum Polonorum, 11(3-4), 55-633.
Jakubowski, T., Pytlowski, T. (2015). Influence of UV-C radiation on the degree of infection of stored potato tubers by Rhizoctonia Solani Kühn. Agricultural Engineering, 154(2), 35-43.
Kita, A, Aniołkowski, K., Włodarczyk, E. (2003). Zmiany frakcji tłuszczowej w przechowywanych produktach przekąskowych. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 35(2), 88-89.
Kita, A. (2006). Wpływ wybranych parametrów technologicznych na jakość smażonych produktów przekąskowych. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 537, Rozprawy 240.
Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. (2000). Effect of frying conditions on shrinkage and porosity of fried potatoes. Journal of Food Engineering, 43, 147-154.
Krokida, M.K., Oreopoulou, V., Maroulis, Z.B. (2000). Water loss and oil uptake as a function of frying time. Journalof Food Engineering, 44, 39-46.
Lisińska, G. (1994). Ziemniak jako surowiec dla przemysłu. Wymagania w stosunku do surowca. Postępy Nauk Rolniczych, 1, 32-40.
Lisińska, G. (2006). Wartość technologiczna i jakość konsumpcyjna polskich odmian ziemniaka. Zeszyty Problemowe Postępów Nauk Rolniczych, 511, 81-94.
Lisińska, G., Leszczyński, W. (1989). Potato Science and Technology. Elservier Applied Science. London, New York Marks, N. (2005). Influence of changing magnetic field on storage losses of potato tubers. Agricultural
Engineering, 70(10), 295-302.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364-373.
Moyano, P.C., Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pretreatments. LWT-Food Science and Technology, 39, 285-291.
Pedreschi, F., Cocio, C., Moyano, P., Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200-212.
Pedreschi, F., Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557-563.
Rimac-Brncic, S., Lelas, V., Rade, D., Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64, 237-241.
Saguy, I. S., Dana, D. (2003). Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56, 143-152.
Sobol, Z., Jakubowski, T., Wrona, P. (2018). The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production. BIO Web of Conferences, 10, 02031.
Sobol, Z. (2006a). Zmiana ubytku gęstości bulw ziemniaka w wyniku absorpcji wody. Acta Agrophysica, 8(4), 985-993.
Sobol. Z. (2006b). Wpływ wybranych czynników na gęstość bulw ziemniaka. Acta Agrophysica, 8(1), 219-228.
Sobol, Z. (2007). Zmiany ubytków gęstości słupków i plastrów wyciętych z bulw ziemniaka wynikające z absorpcji wody. Acta Agrophysica, 10(1), 219-228.
Sobol, Z. (2016). Effect of water immersion of semi-finished products on the fat content in fried potato products. Agricultural Engineering, 20(4), 183-194
Zgórska, K., Smuga-Kogut, K. (2014). Jak ograniczyć zawartość tłuszczu we frytkach ziemniaczanych. Ziemniak Polski, 1, 38-42