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KMID : 0380619820140040364
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Korean Journal of Food Science and Technology
1982 Volume.14 No. 4 p.364 ~ p.369
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Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature
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조한옥/Cho, Han Ok
권중호/변명우/양호숙/이철호/Kwon, Joong Ho/Byun, Myung Woo/Yang, Ho Sook/Lee, Chul Ho
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Abstract
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Tico varieties of potatoes, Irish cobbler and Shimabara shred for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change: 2∼17℃) on a batch scale were investigated on the suitability for processing of potato chip.
Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing.
Peel rate, closely related to potato chip yield, of untreated potatoes were 20∼25% higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable.
Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials cf potato chip processing in the off season in Korea.
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