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.
The article describes the designed and manufactured tube furnace intended for, inter alia, determining the melting temperature of ash conforming to the standard of ISO-540:2001. The possibility of digital sample observation and several programs controlling the obtainable temperature enable to determine the test cycle in any case (convenient for the researcher). Reduction of testing time allows for the analysis of the observed phenomena, as well as more detailed research plan of samples, where substantial changes have been demonstrated.