<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Assessment of the colour with the use of many parameters is used with reference to evaluation of the quality changes of products resulting from application of specific technological treatments. The paper investigates the effect of relations between parameters of irradiation of potato bulbs with UVC on selected coefficients of assessment of the colour of fries determined with CIE L*a*b* method. It was statistically significantly proved that UV-C radiation affected brightness of fries, change in colour, recognition of the difference in colour and intensity of the colour reception. Statistical analysis of results was carried out at the assumed level of significance α=0.05.</p></abstract>

Assessment of the colour with the use of many parameters is used with reference to evaluation of the quality changes of products resulting from application of specific technological treatments. The paper investigates the effect of relations between parameters of irradiation of potato bulbs with UVC on selected coefficients of assessment of the colour of fries determined with CIE L*a*b* method. It was statistically significantly proved that UV-C radiation affected brightness of fries, change in colour, recognition of the difference in colour and intensity of the colour reception. Statistical analysis of results was carried out at the assumed level of significance α=0.05.

Impact of Parameters of Irradiation of Potato Bulbs with UVC on Selected Coefficients of Assessment of Colour of Fries Determined with CIE L*A*B* Method

Institute of Machinery Management, Ergonomics and Production Processes

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Assessment of the colour with the use of many parameters is used with reference to evaluation of the quality changes of products resulting from application of...

Impact of Parameters of Irradiation of Potato Bulbs with UVC on Selected Coefficients of Assessment of Colour of Fries Determined with CIE LAB* Method

Published Online: Sep 09, 2019

Page range: 57 - 68

Received: May 01, 2019

Accepted: Jun 01, 2019

DOI: https://doi.org/10.1515/agriceng-2019-0017

Keywords
potato, ultraviolet, colour, fries, CIE Lab*

© 2019 Zygmunt Sobol et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Impact of Parameters of Irradiation of Potato Bulbs with UVC on Selected Coefficients of Assessment of Colour of Fries Determined with CIE L*A*B* Method

Published Online: Sep 09, 2019

Page range: 57 - 68

Received: May 01, 2019

Accepted: Jun 01, 2019

DOI: https://doi.org/10.1515/agriceng-2019-0017

Keywordspotato, ultraviolet, colour, fries, CIE L*a*b*

© 2019 Zygmunt Sobol et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Impact of Parameters of Irradiation of Potato Bulbs with UVC on Selected Coefficients of Assessment of Colour of Fries Determined with CIE LAB* Method

Keywords
potato, ultraviolet, colour, fries, CIE Lab*