<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.</p></abstract>

The aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Faculty of Production and Power Engineering

Agricultural Engineering

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

The aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content...

Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Publicado en línea: 30 mar 2020

Páginas: 47 - 55

Recibido: 01 ene 2020

Aceptado: 01 mar 2020

DOI: https://doi.org/10.1515/agriceng-2020-0005

Palabras clave
UV-C stimulation, potato tubers, intermediates, fat, immersion in water

© 2020 Zygmunt Sobol et al., published by Sciendo

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

Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Publicado en línea: 30 mar 2020

Páginas: 47 - 55

Recibido: 01 ene 2020

Aceptado: 01 mar 2020

DOI: https://doi.org/10.1515/agriceng-2020-0005

Palabras claveUV-C stimulation, potato tubers, intermediates, fat, immersion in water

© 2020 Zygmunt Sobol et al., published by Sciendo

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

Palabras clave
UV-C stimulation, potato tubers, intermediates, fat, immersion in water