scholarly journals The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars

2021 ◽  
Vol 6 (2) ◽  
pp. 345-355
Author(s):  
Sastry S. Jayanty ◽  
◽  
Esam Emragi ◽  
David G. Holm
Keyword(s):  
Weight Loss ◽  
Wound Healing ◽  
Reducing Sugars ◽  
Reduction Method ◽  
French Fries ◽  
Total Phenolic ◽  
French Fry ◽  
Russet Norkotah ◽  
Fry Color ◽  
Reduction Methods

The effect of three field heat reduction methods, including temperature lowering stepwise (TLS), temperature lowering gradually (TLG), and temperature lowering immediately (TLI), after harvesting on the quality of Russet Norkotah 3 and red skin numbered line CO 07102-1R potatoes were investigated. The tubers were analyzed at harvest (0 time), when they reached 3 °C, and after 6 months of storage at 3 °C for physiological weight loss, firmness, wound healing, total phenolics content, reducing sugars, and color of french fries. The results indicated that weight and firmness losses were lower under the TLS reduction method after 6 months of storage than TLG and TLI methods. The weight loss in TLS is 12%, TLG 14% and TLI 17% in CO 07102-1R whereas Russet Norkotah TLS is 4%, TLG 6%, and TLI 8% respectively. Wound healing was more effective using the TLS reduction method, especially in Russet Norkotah 3. French fry color was lighter at harvest (USDA grade 0), while there were no differences in the color of French fries prepared from tubers stored under the TLS and TLG methods (both had USDA grade 2). French fries were darker for tubers from the TLI method (USDA grade 4). The total phenolic content and reducing sugars were significantly increased in the TLI field heat reduction method. Keywords: Potato, Storage management, Wound healing, Weight loss, French fry

scholarly journals An Application of the Box-Jenkins Approach to Forecasting the Cold Storage of French Fries

1980 ◽  
Vol 9 (2) ◽  
pp. 51-54 ◽  
Author(s):  
Richard P. Beilock ◽  
James W. Dunn
Keyword(s):  
Cold Storage ◽  
Important Determinant ◽  
French Fries ◽  
Price Expectations ◽  
French Fry ◽  
The Future ◽  
Stock Information ◽  
Market Strategies

Potatoes suitable for frozen french fries are harvested in the fall and then apportioned for the rest of the year by processors. This involves storage in either fresh or frozen form. Participants in both the fresh and french fry market consider the level of frozen french fry stocks to be an important determinant of activity in these markets and therefore use stock information to form price expectations [Phillips et al., 16–18]. The ability to forecast the future level of stocks with some accuracy would undoubtedly be an additional aid in developing market strategies. This paper provides one means of forecasting frozen french fry stocks.

scholarly journals Properties of Thermobifida fusca peroxidase Tfu-1649 and its combined synergistic effects with xylanase on lignocellulose degradation

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 942-953
Author(s):  
Wan-Yu Liao ◽  
Yu-Chun Huang ◽  
Wei-Lin Chen ◽  
Cheng-Yu Chen ◽  
Chao-Hsun Yang
Keyword(s):  
Reducing Sugars ◽  
Plant Biomass ◽  
Synergistic Effects ◽  
Culture Broth ◽  
Lignocellulose Degradation ◽  
Total Phenolic ◽  
Thermobifida Fusca ◽  
Zizania Latifolia ◽  
Thermophilic Actinomycetes ◽  
Biomass Decomposition

Lignocelluloses are comprised of cellulose, hemicellulose, and lignins, which constitute plant biomass. Since peroxidases can degrade lignins, the authors examined peroxidase Tfu-1649, which is secreted from the thermophilic actinomycetes, Thermobifida fusca BCRC 19214. After cultivating for 48 h, the culture broth accumulated 43.66 U/mL of peroxidase activity. The treatment of four types of lignocellulolytic byproducts, i.e., bagasse, corncob, pin sawdust, and Zizania latifolia Turcz husk, with Tfu-1649 alone increased the total phenolic compounds, with limited reducing sugars, but treatment with xylanase, Tfu-11, and peroxidase Tfu-1649 showed synergistic effects. Hence, the co-operative degradation of lignocelluloses by both peroxidase and xylanase could contribute to biomass decomposition and further applications in the agricultural and environmental industries.

The Preparation of Graphene via Thermal Reduction Method

2012 ◽  
Vol 557-559 ◽  
pp. 1539-1542
Author(s):  
Jian Fang Wang ◽  
Ya Nan Lv ◽  
Yin Long ◽  
Cheng An Tao ◽  
Hui Zhu
Keyword(s):  
Graphene Oxide ◽  
High Temperature ◽  
Smooth Surface ◽  
Reduction Method ◽  
Thermal Reduction ◽  
Thermal Reaction ◽  
Thermal Method ◽  
High Quality ◽  
Graphene Surface ◽  
Reduction Methods

In this paper, the graphene oxide reducing by photochemical-thermal reduction and high-temperature thermal reduction was studied to get qualified graphene and avoid the re-aggregation. The results show that graphene obtained by both of the two reduction methods all maintained the original well-layered morphology of the graphene oxide. The graphene had smooth surface and high quality as completely reduced by high-temperature thermal method. However, the reduction the photochemical-thermal reaction was not sufficient and caused many vesicles on the graphene surface due to the low temperature and the lack of reaction time.

scholarly journals Gelatin-Based Edible Coating Combined with Mentha pulegium Essential Oil as Bioactive Packaging for Strawberries

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Mohamed Aitboulahsen ◽  
Said Zantar ◽  
Amin Laglaoui ◽  
Hicham Chairi ◽  
Abdelhay Arakrak ◽  
...  
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Mentha Pulegium ◽  
Bioactive Coating ◽  
Gelatin Coating

The effect of gelatin-based edible coating incorporated with Mentha pulegium essential oil (MEO) on physicochemical (pH, titratable acidity (TA), weight loss, total soluble solids (TSS), and total phenolic content (TPC)), microbiological (total aerobic mesophilic flora (TAMF) and yeasts and moulds (YM)), and sensorial (color and firmness) characteristics of strawberries stored under refrigeration was studied. Strawberries were coated with gelatin alone (4%) and/or gelatin combined with two concentrations (0.5 and 1%) of MEO and stored at 4°C for 13 days. Gelatin coating and MEO combination significantly inhibited total flora and moulds and yeasts with comparison to control (uncoated strawberries) and had better hygienic quality at the end of storage. The effect was MEO concentration dependent. Our results also showed that the bioactive coating used in this investigation slowed down changes in pH, TA, weight loss, TSS, firmness, TPC, and color of strawberries. Gelatin coating incorporated with MEO at 1% protected at least 60% of strawberries from deterioration after 13 days of storage and could be used as bioactive packaging to prolong the shelf life and an alternative of pesticides use.

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

scholarly journals Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 799 ◽  
Author(s):  
Marta Mesias ◽  
Cristina Delgado-Andrade ◽  
Francisco J. Morales
Keyword(s):  
Mitigation Strategies ◽  
French Fries ◽  
Maximum Temperature ◽  
Replacement Rate ◽  
Frying Temperature ◽  
French Fry ◽  
Acrylamide Formation ◽  
Golden Color ◽  
Domestic Setting ◽  
Definition Of

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order to unify the definition of “golden.” The results conclude that habits of the Spanish population are in line with recommendations to mitigate acrylamide during french fry preparation. Furthermore, these habits do not include practices that risk increasing acrylamide formation. Nevertheless, educational initiatives tailored towards consumers would reduce the formation of this contaminant and, consequently, exposure to it in a domestic setting.

scholarly journals The Reduction Method of Bathymetric Datasets that Preserves True Geodata

2019 ◽  
Vol 11 (13) ◽  
pp. 1610 ◽  
Author(s):  
Marta Wlodarczyk-Sielicka ◽  
Andrzej Stateczny ◽  
Jacek Lubczonek
Keyword(s):  
Data Reduction ◽  
Reduction Method ◽  
Large Data ◽  
Water Area ◽  
Bathymetric Data ◽  
Remote Sensors ◽  
Depth Data ◽  
Coastal Modelling ◽  
Reduction Methods ◽  
Quality And Reliability

Water areas occupy over 70 percent of the Earth’s surface and are constantly subject to research and analysis. Often, hydrographic remote sensors are used for such research, which allow for the collection of information on the shape of the water area bottom and the objects located on it. Information about the quality and reliability of the depth data is important, especially during coastal modelling. In-shore areas are liable to continuous transformations and they must be monitored and analyzed. Presently, bathymetric geodata are usually collected via modern hydrographic systems and comprise very large data point sequences that must then be connected using long and laborious processing sequences including reduction. As existing bathymetric data reduction methods utilize interpolated values, there is a clear requirement to search for new solutions. Considering the accuracy of bathymetric maps, a new method is presented here that allows real geodata to be maintained, specifically position and depth. This study presents a description of a developed method for reducing geodata while maintaining true survey values.

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