Effects of Isopropyl N-(3-Chlorophenyl) Carbamate on Suberin, Periderm, and Decay Development by Katahdin Potato Slices

1962 ◽  
Vol 123 (4) ◽  
pp. 255-258 ◽  
Author(s):  
W. V. Audia ◽  
W. L. Smith, ◽  
C. C. Craft
Keyword(s):  
Katahdin Potato ◽  
Potato Slices ◽  
Decay Development

Effect of Static High Electric Field Pre-Treatment on Microwave-Assisted Drying of Potato Slices

2013 ◽  
Vol 31 (16) ◽  
pp. 1960-1968 ◽  
Author(s):  
Ashutosh Singh ◽  
Gopu Raveendran Nair ◽  
Jamshid Rahimi ◽  
Yvan Gariepy ◽  
Vijaya Raghavan
Keyword(s):  
Electric Field ◽  
High Electric Field ◽  
Microwave Assisted ◽  
Pre Treatment ◽  
Potato Slices

scholarly journals Optimization of the blanching of potato (Solanum tuberosum L) slices by response surface methodology: Effect on the vitamin C content and drying kinetics

2020 ◽  
pp. 17-32
Author(s):  
Ambe Desmond ◽  
Lobe Elias ◽  
Divine B. Nde
Keyword(s):  
Vitamin C ◽  
Solanum Tuberosum L ◽  
Negative Influence ◽  
Drying Kinetics ◽  
Slice Thickness ◽  
Drying Time ◽  
Quality Marker ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Potato Slices

Potatoes (S. tuberosum L) is one of the most important tuber crops in the world. However, its high moisture content and inadequate storage and processing techniques have a negative influence on its quality and availability throughout the year. This work was carried out to optimize the blanching behavior and drying kinetics of potato slices. Fresh potato slices (5, 10 and 15 mm) were blanched at 70, 80 and 90°C for 1, 3 and 5 min following a 3k level full factorial design. The loss in Vitamin C was used as a quality marker for the optimization process. The influence of blanching on the drying behavior of potato slices was carried out at 50, 60 and 70°C. Results showed that blanching parameters had a significant (P < 0.05) effect on vitamin C loss. Optimum blanching conditions were blanching temperature of 80oC, blanching time of 3 min and a slice thickness of 10 mm which gave an average loss in Vitamin C of about 2.6%. Drying data were successfully fitted to three different thin layer drying models. The use of blanching as a pretreatment before the drying of potato is recommended because it reduces the drying time by 30%.

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