1. bookVolume 24 (2020): Issue 1 (March 2020)
Journal Details
License
Format
Journal
First Published
12 Mar 2016
Publication timeframe
4 times per year
Languages
English
access type Open Access

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

Published Online: 30 Mar 2020
Page range: 47 - 55
Received: 01 Jan 2020
Accepted: 01 Mar 2020
Journal Details
License
Format
Journal
First Published
12 Mar 2016
Publication timeframe
4 times per year
Languages
English

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.

Keywords

Adamczyk, G., Krystyjan, M., Dobosz, A., Sikora, M. (2013). Tiksotropowe właściwości skrobi, ŻYWNOŚĆ. Nauka. Technologia. Jakość, 6(91), 16-31.Search in Google Scholar

Aguilera, J.M., Gloria-Hernandez, H. (2000). Oil Absorption During Frying of Frozen Parfried Potatoes. Journal of Food Science, 65, 3.Search in Google Scholar

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.Search in Google Scholar

Billek, G. (2000). Health aspects of thermoxidized oils and fats. European Journal of Lipid Science and Technology, 102, 587-593.Search in Google Scholar

Bouchon, P., Aguilera, J.M. (2001). Microstructural analysis of frying potatoes. International Journal of Food Science and Technology, 36, 669-676.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

Dobarganes, C., Márquez-Ruiz, G., Velasco, J. (2000). Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology, 102, 521-528.Search in Google Scholar

Friedman, B. (2000). Adsorbent antioxidant provides optimum frying in restaurant and fast food fryers. European Journal of Lipid Science and Technology, 102, 560-565.Search in Google Scholar

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.Search in Google Scholar

Jakubowski, T. (2016). Effect of microwave radiation on the germination of Solanum Tuberosum L. tubers. Bangladesh Journal of Botany, 5, 1253-1255.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, 99-107.Search in Google Scholar

Jakubowski, T., Wrona, P. (2012). Wpływ promieniowania mikrofalowego na ciemnienie miąższu bulw Ziemniaka. Technica Agraria Acta Scientarum Polonorum, 11(3-4), 55-633.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, 154(2), 35-43.Search in Google Scholar

Kita, A, Aniołkowski, K., Włodarczyk, E. (2003). Zmiany frakcji tłuszczowej w przechowywanych produktach przekąskowych. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 35(2), 88-89.Search in Google Scholar

Kita, A. (2006). Wpływ wybranych parametrów technologicznych na jakość smażonych produktów przekąskowych. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 537, Rozprawy 240.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

Lisińska, G. (1994). Ziemniak jako surowiec dla przemysłu. Wymagania w stosunku do surowca. Postępy Nauk Rolniczych, 1, 32-40.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

Lisińska, G., Leszczyński, W. (1989). Potato Science and Technology. Elservier Applied Science. London, New YorkSearch in Google Scholar

Marks, N. (2005). Influence of changing magnetic field on storage losses of potato tubers. Agricultural Engineering, 70(10), 295-302.Search in Google Scholar

Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology, 14, 364-373.Search in Google Scholar

Moyano, P.C., Pedreschi, F. (2006). Kinetics of oil uptake during frying of potato slices: Effect of pre-treatments. LWT-Food Science and Technology, 39, 285-291.Search in Google Scholar

Pedreschi, F., Cocio, C., Moyano, P., Troncoso, E. (2008). Oil distribution in potato slices during frying. Journal of Food Engineering, 87, 200-212.Search in Google Scholar

Pedreschi, F., Moyano, P. (2005). Oil uptake and texture development in fried potato slices. Journal of Food Engineering, 70, 557-563.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

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.Search in Google Scholar

Sobol, Z. (2006a). Zmiana ubytku gęstości bulw ziemniaka w wyniku absorpcji wody. Acta Agrophysica, 8(4), 985-993.Search in Google Scholar

Sobol. Z. 2006b. Wpływ wybranych czynników na gęstość bulw ziemniaka. Acta Agrophysica, 8(1), 219-228.Search in Google Scholar

Sobol, Z. (2007). Zmiany ubytków gęstości słupków i plastrów wyciętych z bulw ziemniaka wynikające z absorpcji wody. Acta Agrophysica, 10(1), 219-228.Search in Google Scholar

Sobol, Z. (2016). Effect of water immersion of semi-finished products on the fat content in fried potato products. Agricultural Engineering, 20(4), 183-194Search in Google Scholar

Zgórska, K., Smuga-Kogut, K. (2014). Jak ograniczyć zawartość tłuszczu we frytkach ziemniaczanych. Ziemniak Polski, 1, 38-42Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo