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Analysis of different technological options for preservation of peeled and cut refrigerated potatoes.

Author(s) : NUIN M., GARCÍA I., AURREKOETXEA G.

Summary

Antioxidants and brining provided the best results, which justified an experiment combining both treatments. Finally, the combined treatment was optimised by using response surface methodology, and an appropriate preservation procedure was defined for peeled cut potatoes to achieve a shelf life of 14 days under refrigerating conditions (3 more or less 1 °C).

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Pages: 1998-6

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Details

  • Original title: Analysis of different technological options for preservation of peeled and cut refrigerated potatoes.
  • Record ID : 2001-0903
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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