Quality of dried potatoes for human consumption at drying in a Proctor & Schwartz drier
2000
Sychra, L. | Marecek, J. (Mendel Univ. of Agriculture and Forestry, Brno (Czech Republic))
The paper reports on an assessment of the influence of the chosen drying regime in a Proctor - Schwartz drier on the quality of dried potato chips intended for human consumption. The to-be dried potato chips were of Agrie variety, in 10x10x30 mm size. In terms of design the drier was of a convection belt multizone type. The assessment of this influence on the final quality involved several quality indices that evaluate the resulting product from the viewpoint of substances important in terms of energy and nutrition, contained in raw and dried potatoes. The studied indices were as follows: contents of vitamins C, B2, B6, nitrates, fibre, coarse proteins, and starch. The contents of these substances are further analyzed and evaluated as related to water content or dry matter in the final product, with these two contents being studied in their mutual dependence as well
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