نتایج جستجو برای: potato slices

تعداد نتایج: 44987  

ژورنال: علوم آب و خاک 2006
محمد شاهدی, , نفیسه زمین‌دار, ,

To prepare a sheetable dough, potato granule and potato puree of Agria and Marfona potato-cultivars, corn flour, emulsifier ,shortening, water,starch, salt, garlic and pepper powder were used. Dough was sheeted to thickness of 1-2 mm and formed to desirable shape. These slices were baked at 125oC for 30 minutes. Prepared potato chips were packed in air or nitrogen atmosphere and stored in dark ...

Journal: :Plant physiology 1963
E Sperling G G Laties

Water absorption by slices of storage organ tissue is markedly enhancedl in the presence of auxin (1,3,4,5). A lag period that varies from hours to days, depending on the type of tissue and its storage history, precedes auxin-indlucedl enlargement (1, 2, 3). When bulky storage organs are sliced, there is a general quickening of metabolic activity which increases with time (1, 6, 7, 10). In pota...

Journal: :E3S web of conferences 2021

The dehydration parameters (temperature, thickness, and mass load) statistically significantly (p<0.05) affect the thin-layer convective of potato slices. slices with thicknesses 3, 5, 8 mm were dehydrated as monolayers at different temperatures (30, 50, 70 °C) load (1.00, 0.63, 0.38 kg m-2). results showed that shortest time (183 minutes), smallest energy consumption (0.176 kWh), emission c...

Journal: :The Journal of Agriculture of the University of Puerto Rico 1969

Journal: :Journal on Processing and Energy in Agriculture 2021

In the food industry, convective drying is a widely used method due to its applicability many materials. Besides this advantage of method, there are several shortcomings related rehydration capacity, low quality dried material, loss color, flavour, and nutrient final paper, kinetics osmotically pre-treated potato slices (variety Carrera) were analyzed. Thin-layer at four air temperatures 40, 50...

Journal: :Journal of Food Science and Technology 2011

Journal: :Biology and Life Sciences Forum 2021

Fusarium dry rot on potato, caused by the fungal pathogen solani, is characterized an internal light to dark brown or black and usually of potato tubers. The disease progresses noticeably faster during latter half storage season. Biological control intriguing concept, but currently, no products are available commercially. It was found that essential oil a number Lamiaceae species, including ore...

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