Wplyw parametrow sterylizacji na jakosc konserw z mlodych ziemniakow.
1992
Kolenda H. | Korzeniowska Ginter R.
The aim of the studies was to state the influence of sterilization parameters of new potatoes in a modified, multicomponent picle on quality of the preserves. The material under investigation constituted the potatoes of "Azalia" variety. There have been obtained 5 kinds of products by means of diversified sterilization parameters according to the diagram of factorial experiment, type 2 exp (2). Under the influence of technological process there were observed changes in tubers shape and consistence, and lower content, in comparison with the material, of dry substance, starch, reducing sugars, nitrogen compounds and fat, at higher level of vitamin C, NaCl and acidity. The most favourable heat treatment of the potatoes in the applied multicomponent pickle was the sterilization carried out at a temperature of 117 degrees C for 20 min.
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