1. bookVolume 23 (2019): Issue 2 (June 2019)
Journal Details
License
Format
Journal
eISSN
2449-5999
First Published
12 Mar 2016
Publication timeframe
1 time per year
Languages
English
access type Open Access

Impact of Parameters of Irradiation of Potato Bulbs with UVC on Selected Coefficients of Assessment of Colour of Fries Determined with CIE L*A*B* Method

Published Online: 09 Sep 2019
Volume & Issue: Volume 23 (2019) - Issue 2 (June 2019)
Page range: 57 - 68
Received: 01 May 2019
Accepted: 01 Jun 2019
Journal Details
License
Format
Journal
eISSN
2449-5999
First Published
12 Mar 2016
Publication timeframe
1 time per year
Languages
English
Abstract

Assessment of the colour with the use of many parameters is used with reference to evaluation of the quality changes of products resulting from application of specific technological treatments. The paper investigates the effect of relations between parameters of irradiation of potato bulbs with UVC on selected coefficients of assessment of the colour of fries determined with CIE L*a*b* method. It was statistically significantly proved that UV-C radiation affected brightness of fries, change in colour, recognition of the difference in colour and intensity of the colour reception. Statistical analysis of results was carried out at the assumed level of significance α=0.05.

Keywords

Aiking, A., Verheijen, F. (2009). Methods for treating live plants or live plant parts or mushrooms with UV-C light. Clean Light Wageningen, US 2009/0272029 A1, 5 November 2009, Numer zgłoszenia: 12/083,994Search in Google Scholar

Albishi, T., John, J. A., Al-Khalifa, A. S., Shahidi, F. (2013). Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods, 5, 590-600.10.1016/j.jff.2012.11.019Search in Google Scholar

Cendrowski, A., Mitek, M., Siestrzewitowska, I. (2012). Wpływ procesu technologicznego na zawartość antocyjanów i barwę konfitur z płatków róży pomarszczonej (rosa rugosa). ŻYWNOŚĆ. Nauka. Technologia. Jakość, 5 (84), 47-59.Search in Google Scholar

Ciurzyńska, A., Lenart, A., Siemiątkowska, M. (2011). Wpływ odwadniania osmotycznego na barwę i właściwości mechaniczne liofilizowanych truskawek. Acta Agrophysica, 17(1), 17-32.Search in Google Scholar

Cools, K., Alamar, M., Terry, L. (2014). Controlling sprouting in potato tubers using ultraviolet-C irradiance. Postharvest Biology and Technology 98, 106-11410.1016/j.postharvbio.2014.07.005Search in Google Scholar

Corrales, M., Souza, P., Stahl, M., Fernández, A. (2012). Effects of the decontamination of a fresh tiger nuts' milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes. Innovative Food Science and Emerging Technologies, 13, 163-168.10.1016/j.ifset.2011.07.015Search in Google Scholar

Draft Standard CIE DS 014-4.3/E: 2007-CIE Publication No. 15.2, Colorimetry.Search in Google Scholar

Ezekiel, R., Singh, N., Sharma, S., Kaur, A. (2013). Beneficial phytochemicals in potato – a review. Food Research International, 50. 487–496.10.1016/j.foodres.2011.04.025Search in Google Scholar

Gościnna, K., Walkowiak-Tomczak, D., Czapski, J. (2014). Wpływ warunków ogrzewania roztworów koncentratu soku z buraka ćwikłowego na parametry barwy i zawartość barwników betalainowych. Aparatura Badawcza i Dydaktyczna 2, 183-189.Search in Google Scholar

ISO 12647-7:2016 Graphic technology - Process control for the production of halftone colour separations, proof and production prints - Part 7: Proofing processes working directly from digital dataSearch in Google Scholar

Jakubowsk, T., Wrona, P. (2012). Effectiveness of UVC radiation influence on the development of tuber potato tuber crops. Part I - test stand. Acta Scientiarum Polonorum - Technica Agraria, 11(1-2), 33-41.Search in Google Scholar

Jakubowski, T., Pytlowski, T. (2013). Influence of ultraviolet radiation on the growth, development and yielding of potato plants (preliminary studies). Agricultural Engineering, 3(145). 99-107.Search in Google Scholar

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, 2(154), 35-43.Search in Google Scholar

Lisińska, G. (2006). Wartość technologiczna i jakość konsumpcyjna polskich odmian ziemniaka. Zeszyty Problemowe Postępów Nauk Rolniczych, 511, 81-94.Search in Google Scholar

Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.10.1016/S0260-8774(00)00154-0Search in Google Scholar

Mieszkalska, A., Piotrowski, D. (2014). Wykorzystanie modeli barwy do oceny suszonych surowców roślinnych. Postępy Techniki Przetwórstwa Spożywczego, 2, 105-111.Search in Google Scholar

Páez, C., Reyes, M., Aguilar, C., Pacheco, F., Martíne, E., Orea, A., Bonilla, J. (2011). Control of natural mycobiota in maize grains by ultraviolet (UV-C) irradiation. Acta Agrophysica, 18(2), 375-388.Search in Google Scholar

Pasławska, M., Stępień, B., Jałoszyński, K. (2010). Zmiany parametrów barwy owoców jagodowych wywołane suszeniem, przechowywaniem i rehydracją. Inżynieria Rolnicza, 2(120), 95-102.Search in Google Scholar

Pedreschi, F., León, J., Mery, D., Moyano, P. (2006). Development of a computer vision system to measure the color of potato chips. Food Research International, 39 1092-1098.10.1016/j.foodres.2006.03.009Search in Google Scholar

Przybylski, W., Jaworska, D., Czarniecka-Skubina, E., Kajak-Siemaszko, K. (2008). Ocena możliwości wyodrębniania mięsa kulinarnego o wysokiej jakości z uwzględnieniem mięsności tuczników, pomiaru barwy i pH z zastosowaniem analizy skupień. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 4(59), 43 – 51.Search in Google Scholar

Pytka, K. (2010). Dopasowanie radiometryczne ortoobrazów z wykorzystaniem modelu barw lab. Archiwum Fotogrametrii, Kartografii i Teledetekcji, 21, 341-351.Search in Google Scholar

Reddivari, L., Vanamala, J., Chintharlapalli, S., Safe, S.H., Miller, J.C. Jr. (2007). Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways. Carcinogenesis, 28(10), 2227-223510.1093/carcin/bgm11717522067Search in Google Scholar

Rój, A., Przybyłowski, P. (2012). Ocena barwy jogurtów naturalnych. Bromatologia i Chemia Toksykologiczna, 3, 813–816.Search in Google Scholar

Rytel, E., Tajner-Czopek, A., Kita, A., Aniołowska, M., Kucharska, A. Z., Sokół-Łętowska, A., Hamouz, K. (2014). Content of polyphenols in coloured and yellow fleshed potatoes during dices processing. Food Chemistry, 161, 224-229.10.1016/j.foodchem.2014.04.00224837944Search in Google Scholar

Sakowski, P., Janiszewska, E. (2013). Zmiany barwy soku marchwiowego w czasie obróbki ultradźwiękami. Acta Agrophysica, 20(1), 161-171.Search in Google Scholar

Sansano, M., Juan-Borrás, M., Escriche, I., Andrés, A., Heredia, A. (2015). Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. Journal of Food Science, 80(5), 1120-1128.10.1111/1750-3841.1284325872656Search in Google Scholar

Slimestad, R., Fossen, T., Verheul, M. J., (2008). The flavonoids of tomatoes. Journal of Agricultural and Food Chemistry, 56(7), 2436-2441.10.1021/jf073434n18318499Search in Google Scholar

Śmigielska, H., Lewandowicz, J., Le Thanh-Blicharz, J. (2013). Wpływ skrobi opornej typu rs4 na barwę i właściwości reologiczne keczupu. ŻYWNOŚĆ. Nauka. Technologia, Jakość, 2(87), 137-149.Search in Google Scholar

Tomaszewska, M., Neryng, A. (2007). Wpływ środowiska obróbki cieplnej oraz warunków przechowywania na barwę gotowych produktów ziemniaczanych przygotowanych według technologii gwałtownego schładzania. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 3(52), 173-183.Search in Google Scholar

Wierzbicka, A., Hallmann, E., Grudzińska, M. (2015). The content of polyphenols in potatoes depending on the variety and effective micro-organisms. Fragmenta Agronomica, 32(4), 81-88.Search in Google Scholar

Wrolstad, R. E., Smith, D. E. (2010). Color Analysis. In: Food Analysis (Eds. Nielsen S. S.). Springer New York Dordrecht Heidelberg London, 574-586.10.1007/978-1-4419-1478-1_32Search in Google Scholar

Xiuhong, Ji., Rivers, L., Zielinski, Z., Xu, M., MacDougall, E., Stephen, J., Zhang, S., Wang, Y., Chapman, R. G., Keddy, P., Robertson, G. S., Kirby, C. W., Embleton, J., Worrall, K., Murphy, A., Koeyer, D. De., Tai, H., Yu, L., Charter, E., Zhang, J. (2012). Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake and neuroprotective activities. Food Chemistry, 133, 1177-1187.10.1016/j.foodchem.2011.08.065Search in Google Scholar

Zapotoczny, P., Zielińska, M. (2005). Rozważania nad metodyką instrumentalnego pomiaru barwy marchwi. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 1(42), 121-132.Search in Google Scholar

Zielińska, M., Markowski, M. (2012). Color characteristics of carrots; effect of drying and rehydration. International Journal of Food Properties, 15, 450-466.10.1080/10942912.2010.489209Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo