French fry quality related to specific gravity and solids content variation among potato strips within the same tuber

1975 ◽  
Vol 52 (3) ◽  
pp. 73-82 ◽  
Author(s):  
R. N. Sayre ◽  
M. Nonaka ◽  
M. L. Weaver
Keyword(s):  
Specific Gravity ◽  
French Fry ◽  
Content Variation ◽  
Solids Content

Relation Between Refractive Index, Specific Gravity, and Total Solids of Tomato Juice, Puree, and Paste

1967 ◽  
Vol 50 (3) ◽  
pp. 690-700
Author(s):  
Frank C Lamb
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Tomato Juice ◽  
Regression Equations ◽  
Total Solids ◽  
Pectic Enzymes ◽  
Tomato Paste ◽  
Aoac Method ◽  
Solids Content ◽  
Separate Regression

Abstract Total solids by drying, refractive index, and specific gravity were determined on about 375 commercial samples of tomato juice, puree, and paste. Refractive index was determined with and without dilution of tomato paste; pectic enzymes were used to aid filtration and centrifugation. A new specific gravity bottle was used. The new AOAC method for total solids was compared with the former AOAC method on 115 samples. Variations from previous tables relating refractive index and total solids were of little significance up to 20% solids but were increasingly greater as solids increased above 20%. Data obtained in these studies showed lower values for total solids than the old tables in most instances. Separate regression equations had to be calculated for the solids content of the diluted and undiluted samples. Total solids by the official AOAC method was the most precise of the methods used. However, specific gravity and refractive index were both found to have satisfactory degrees of precision

THE TEMPERATURE VARIATION OF THE SPECIFIC GRAVITY OF RECONSTITUTED SKIM MILK.*

1954 ◽  
Vol 17 (7) ◽  
pp. 219-221
Author(s):  
J. Babad ◽  
Y. Levin ◽  
N. Sharon
Keyword(s):  
Specific Gravity ◽  
Temperature Variation ◽  
General Formula ◽  
Skim Milk ◽  
Temperature Correction ◽  
Total Solids ◽  
Solids Content

The specific gravity of R S M at various concentrations and temperatures has been studied. A general formula correlating the results has been derived: Temperature correction values for various concentrations as well as simple routine methods for the estimation of total solids content of R S M are described.

Effect of storage temperature and size on French fry quality, shrinkage and specific gravity of Maine potatoes

1950 ◽  
Vol 27 (12) ◽  
pp. 417-424 ◽  
Author(s):  
G. L. Terman ◽  
Michael Goven ◽  
C. E. Cunningham
Keyword(s):  
Specific Gravity ◽  
Storage Temperature ◽  
French Fry

The prediction of maturity in plums for prune production

1969 ◽  
Vol 9 (41) ◽  
pp. 648
Author(s):  
DMcG McBean ◽  
Nerida L Outhred ◽  
AA Johnson ◽  
GG Coote
Keyword(s):  
Specific Gravity ◽  
Rate Of Change ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Time Rate ◽  
The Mean ◽  
Predicted Values ◽  
Solids Content ◽  
Wire Basket

The production of good quality prunes requires plums with a minimum of 26 per cent soluble solids content before dehydration. Maturity in plums was studied by determining specific gravity and soluble solids at weekly intervals over several weeks beginning at the approach of harvest. The regressions of soluble solids on specific gravity were linear and homogeneous over all crops and years studied. The proposed procedure for predicting soluble solids content is based on the determination of specific gravity and soluble solids at a pre-harvest sampling. Specific gravity can be determined on 5-lb samples in the field using a convenient and cheap hydrometer made from a wire basket attached to a sphere and graduated tube which floats in a drum of water. The prediction procedure uses the time rate of change of soluble solids and the mean regression of soluble solids on specific gravity. Analyses of the experimental data were summarized and used to estimate standard errors of predicted values for various numbers of 5-lb samples. The recommended prediction procedure is exemplified numerically and illustrated in a diagram.

scholarly journals Performance of Commercially Available True Potato Seed Hybrids Grown from Tubers

HortScience ◽  
1997 ◽  
Vol 32 (4) ◽  
pp. 728-732 ◽  
Author(s):  
Stephen L. Love ◽  
Bruce K. Werner ◽  
Horia I. Groza ◽  
Asunta Thompson-Johns
Keyword(s):  
Specific Gravity ◽  
Plant Height ◽  
Potato Industry ◽  
Potato Seed ◽  
True Potato Seed ◽  
French Fry ◽  
Mean Values ◽  
The North ◽  
Fry Color ◽  
Foliar Traits

Nine commercially available true potato seed (TPS) hybrids were compared to four standard clonal cultivars with respect to mean and uniformity of foliar characteristics and tuber traits important to the North American potato industry. The TPS hybrids were planted using second vegetative generation tubers derived originally from botanical seed. Ten plants from each plot were individually evaluated for plant height, vine maturity, early blight symptoms, and verticillium wilt symptoms. Following harvest, yield was determined and the tubers were rated or measured for appearance, shape, specific gravity, and french fry color. The TPS hybrids had mean values for all tuber and foliar traits, except plant height, that were not significantly different from those of one or more of the cultivars; generally, values for the hybrids fell amid those of the cultivars. Two of the hybrids were taller on average than any of the four cultivars. In contrast to the means, trait uniformity of the TPS hybrids was consistently less than for the cultivars. For all foliar traits, except plant height, the TPS hybrids were substantially less uniform than the standard cultivars. For specific gravity and french fry color, two important processing quality traits, the hybrids tended to be less uniform than the cultivars; however, the difference was much less pronounced than for the foliar traits. Four of the hybrids were not significantly less uniform than one or more of the cultivars for french fry color and seven were not less uniform for specific gravity. For many market uses, the TPS hybrids appeared to have the tuber yield and quality characteristics needed to compete with standard clonally propagated cultivars.

THE RELATION BETWEEN SPECIFIC GRAVITY AND SOLID CONTENT OF RECONSTITUTED SKIM MILK*

1953 ◽  
Vol 16 (4) ◽  
pp. 167-168
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Specific Gravity ◽  
Linear Relationship ◽  
Skim Milk ◽  
Solid Content ◽  
Total Solids ◽  
Solids Content

It was found that there is a linear relationship between the specific gravity of reconstituted skim milk and its total solids content, in total solids concentrations ranging between 7–30%. On this basis a formula is given for calculating the total solids content of reconstituted skim milk with an accuracy of ±4%.

LIQUID AND FROZEN EGG: II. METHODS OF DETERMINING SOLIDS CONTENT OF LIQUID AND FROZEN EGG

1946 ◽  
Vol 24f (3) ◽  
pp. 183-190
Author(s):  
C. G. Lavers ◽  
Jesse A. Pearce
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Ammonium Hydroxide ◽  
Oven Method ◽  
Vacuum Oven ◽  
Shell Eggs ◽  
Gravity Measurements ◽  
Solids Content

Solids content of liquid egg prepared from shell eggs having different histories was measured by the official A.O.A.C. vacuum oven method and compared with measurements of specific gravity and refractive index. Specific gravity measurements were the least satisfactory, but may provide a rough check on solids content. Refractive index measurements following treatment with ammonium hydroxide were a more satisfactory measure of solids content than the same measurement on liquid egg after treatment with trypsin solution.Relations between the solids content of defrosted frozen egg and unfrozen liquid egg and refractive index, as determined with a Zeiss sugar refractometer and with a hand sugar refractometer, were calculated for the method involving the addition of ammonium hydroxide. The relation, solids–refractive-index, for unfrozen liquid egg differed from the relation for frozen egg. However, the method provided a rapid, convenient, and accurate means for determining solids content.

scholarly journals Quality and Safety Assessment of Bangladeshi Pasteurized Milk

2019 ◽  
Author(s):  
S. Ahmed ◽  
A.F.M.I.U. Zim ◽  
S. Rahman ◽  
S. Ghosh ◽  
A. Chhetri ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Physicochemical Parameters ◽  
Pasteurized Milk ◽  
Total Solids ◽  
Acceptable Quality ◽  
Significant Difference ◽  
Liquid Milk ◽  
Spss Software ◽  
Solids Content

Background: Milk is considered as one of the highly nutritious food for human. This study was undertaken to evaluate the physicochemical as well as the microbial quality of pasteurized milk of different brands available in Chittagong, Bangladesh. Methods: Five types of branded pasteurized liquid milk were collected from retail markets of Chittagong, Bangladesh. Physicochemical analyses were carried out in order to determine the levels of pH, acidity, fat, protein, casein, specific gravity, Solids-Not-Fat (SNF), and total solids of the samples. Also, the samples were analyzed microbiologically to assess the total microbial loads and coliforms. Statistical analysis was done using SPSS software version 23.0. Results: The ranges of physicochemical parameters of the samples were determined, including specific gravity (1.024-1.031), pH (5.8-6.7), acidity (0.17±0.01-0.37±0.01%), total solids content (8.17-12.27%), SNF (7.28-8.49%), fat (0.89-3.78%), protein (3.42±0.09-3.63±0.02%), and casein content (2.66±0.07-2.82±0.02%). Statistically significant differences (p<0.05) were recorded among different milk brands for all physicochemical parameters except specific gravity. The highest and lowest amounts of total bacterial counts were 1150400 and 35500 CFU/ml, respectively. A significant difference (p<0.05) was found in bacterial loads among different brands of pasteurized milk. Conclusion: This survey revealed that different brands of Bangladeshi pasteurized milk did not maintain the standard and acceptable quality.

Saginaw Gold: A yellow-fleshed potato cultivar with medium-high specific gravity and excellent chip and french fry quality after storage

1989 ◽  
Vol 66 (5) ◽  
pp. 303-313 ◽  
Author(s):  
R. Coffin ◽  
R. Chase ◽  
N. Thompson ◽  
G. Johnston ◽  
A. McKeown ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Potato Cultivar ◽  
High Specific Gravity ◽  
French Fry

Valence electron spectroscopy of inhomogeneous media

1992 ◽  
Vol 50 (2) ◽  
pp. 1150-1151
Author(s):  
A. Howie ◽  
D.W. McComb
Keyword(s):  
Specific Gravity ◽  
Loss Function ◽  
Electron Spectroscopy ◽  
Valence Electron ◽  
Peak Height ◽  
Loss Functions ◽  
Loss Peak ◽  
High Energies ◽  
Valence Electron Density ◽  
Electron Microscopist

The bulk loss function Im(-l/ε (ω)), a well established tool for the interpretation of valence loss spectra, is being progressively adapted to the wide variety of inhomogeneous samples of interest to the electron microscopist. Proportionality between n, the local valence electron density, and ε-1 (Sellmeyer's equation) has sometimes been assumed but may not be valid even in homogeneous samples. Figs. 1 and 2 show the experimentally measured bulk loss functions for three pure silicates of different specific gravity ρ - quartz (ρ = 2.66), coesite (ρ = 2.93) and a zeolite (ρ = 1.79). Clearly, despite the substantial differences in density, the shift of the prominent loss peak is very small and far less than that predicted by scaling e for quartz with Sellmeyer's equation or even the somewhat smaller shift given by the Clausius-Mossotti (CM) relation which assumes proportionality between n (or ρ in this case) and (ε - 1)/(ε + 2). Both theories overestimate the rise in the peak height for coesite and underestimate the increase at high energies.

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