scholarly journals Correction: The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b* Sustainability 2020, 12, 3487

2020 ◽  
Vol 12 (18) ◽  
pp. 7473
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Potato Tubers ◽  
Uv C ◽  
Stimulation Of

Given that the expressions of concern in this paper [...]

scholarly journals Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

2020 ◽  
Vol 24 (1) ◽  
pp. 47-55
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Statistical Analysis ◽  
Biological Material ◽  
Dry Mass ◽  
French Fries ◽  
Potato Tubers ◽  
Electro Magnetic ◽  
The Impact ◽  
Frying Fat ◽  
Uv C ◽  
Stimulation Of

AbstractThe aim of the experiment was to determine the impact of UV-C stimulation of tubers, immersion of potato sticks in water, and a frying fat type on the content of fat in dry mass of French fries. Tests were carried out on Innovator tubers which is one of the most often used cultivator in production of French fries by the European and Polish companies. Radiation of potato tubers with ultraviolet in band C were performed with the use of the original stand for stimulation of biological material with electro-magnetic radiation. A statistical analysis of the obtained results of tests indicates that stimulation of tubers and a type of frying fat had a statistically significant impact on the fat content in dry mass of French fries.

scholarly journals The Effect of UV-C Stimulation of Potato Tubers and Soaking of Potato Strips in Water on Color and Analyzed Color by CIE L*a*b*

2020 ◽  
Vol 12 (8) ◽  
pp. 3487 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Piotr Nawara
Keyword(s):  
Organic Compound ◽  
Beneficial Effect ◽  
Reducing Sugars ◽  
Amide Group ◽  
French Fries ◽  
Potato Tubers ◽  
Color Analysis ◽  
Uv C ◽  
Potato Products ◽  
Stimulation Of

The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on French fries’ color. The study was conducted on French fries obtained from tubers of the Innovator variety. The study was performed with the use of a special chamber for UV-C irradiation of biological samples and the CIE L*a*b* model for color analysis. The results of the study demonstrated that UV-C stimulation of potato tubers before processing had a beneficial effect on French fries’ color while the blanching of potato strips and soaking in water at a temperature of 40 °C resulted in the production of French fries lighter in color.

scholarly journals The effect of UV-C stimulation of potato tubers and soaking of potato strips in water on density differences of intermediates for French-fry production

2018 ◽  
Vol 10 ◽  
pp. 02031 ◽  
Author(s):  
Zygmunt Sobol ◽  
Tomasz Jakubowski ◽  
Paulina Wrona
Keyword(s):  
Density Difference ◽  
Control Group ◽  
Potato Tubers ◽  
Storage Duration ◽  
French Fry ◽  
Group 3 ◽  
Pre Treatment ◽  
And Storage ◽  
Uv C ◽  
Stimulation Of

The paper describes the effect of UV-C stimulation of potato tubers and immersing of potato strips in water on differences in density of intermediate products for French-fry production. The density difference used for description of the experiment was defined as a relationship between the post-treatment density and pre-treatment density. The study was conducted on tubers of the Innovator variety. The studies of density changes induced by absorption of water involved measurements of the mass of potato strips in air and in water. Potato strips measured 10 × 10 mm and 60 mm in length. The strips were cut lengthwise along the longest tuber axis set between the proximal and distal tuber end. Water absorption was investigated by immersing strips in water (1) at a temperature of 20°C for 15 min and (2) at 40°C for 20 min. In addition, the study included the group (3) where strips were blanched at a temperature of 90°C for 2 min and a control group (0) which was not immersed in water. Potato tubers were irradiated by UV-C in the following ways: (1) irradiation on one side for 30 min, (2) irradiation on both sides for 15 min each, (0) control group (no irradiation). The studies were conducted at two dates: (0) after harvest and (1) after 3-month storage. Laboratory and storage experiments were conducted in 2016-2017. The density difference was statistically significantly influenced by storage time, UV-C stimulation and immersion conditions of potato strips. The density difference increased with the increase in storage duration of tubers, immersion duration of strips, water temperature (up to starch gelification temperature) and UV-C stimulation.

scholarly journals Sprouting Suppression and Quality Attributes of Potato Tubers as Affected by Post-Harvest UV-C Treatment under Cold Storage

2016 ◽  
Vol 4 (4) ◽  
pp. 241-253 ◽  
Author(s):  
Hassan H. E Hassan ◽  
◽  
Abd A. A El Rahman ◽  
Liela A. M. M Liela ◽  
◽  
...  
Keyword(s):  
Cold Storage ◽  
Quality Attributes ◽  
Potato Tubers ◽  
Post Harvest ◽  
Uv C

scholarly journals Pre-sowing seeds stimulation by UV-C and X-ray irradiation on the content of antioxidants in inflorescence plants genotypes Matricia chammomila L.

2021 ◽  
Vol 22 (2) ◽  
pp. 182-188
Author(s):  
V.V. Zhuk ◽  
◽  
O.P. Kravets ◽  
D.O. Sokolova ◽  
V.I. Sakada ◽  
...  
Keyword(s):  
Control Group ◽  
X Ray ◽  
Flavonoid Synthesis ◽  
Uv C ◽  
Stimulation Of

The differences in the dynamics of the flavonoids and phenols content in plants of eight genotypes of matricaria in the control and at presowing UV-C and X-ray irradiation of seeds were studied. Groups of genotypes by the stimulating effect on the content of antioxidants were determined mainly by UV-C irradiation, as well as groups with a significant increase in the content of antioxidants during X-ray irradiation have been identified. A high significant correlation (R = 0.84) between stimulation of flavonoid synthesis by X-ray irradiation and the level of these antioxidants in the control group is shown. Above average (R = 0.64), but insignificant, the correlation is observed between the level of flavonoids in UV-C stimulation and the level of these antioxidants in the control group. No correlation was found between the content of phenols in the control group and the increase of this indicator after irradiation.

scholarly journals Method for the Reduction of Natural Losses of Potato Tubers During their Long-Term Storage

2020 ◽  
Vol 12 (3) ◽  
pp. 1048 ◽  
Author(s):  
Tomasz Jakubowski ◽  
Jolanta B. Królczyk
Keyword(s):  
Control Sample ◽  
Storage Conditions ◽  
Potato Tubers ◽  
Long Term Storage ◽  
Long Wave ◽  
Cold Store ◽  
Natural Losses ◽  
Uv C ◽  
Term Storage

The purpose of the study was to establish whether UV-C radiation applied to potato tubers prior to their storage affected their natural losses over a long period of time. A custom-built UV-C radiation stand constructed for the purpose of this experiment was equipped with a UV-C NBV15 radiator generating a 253.7 nm long wave with power density of 80 to 100 μW∙cm−2. Three varieties of edible medium late potatoes, Jelly, Syrena, and Fianna, were the objects of the research. The measurement of tightly controlled storage conditions was carried out over three seasons between 2016/2017 and 2018/2019, in a professional agricultural cold store with automated adjustment of interior microclimate parameters. The obtained data were processed using the variance analysis (α = 0.05). There was a statistically significant reduction in transpiration- and respiration-caused losses in the UV-C radiated potato tubers in comparison to those of the control sample. Additionally, the Jelly variety reacted to UV-C radiation demonstrating a reduction in sprout weight.

scholarly journals Combined expression of glucokinase and invertase in potato tubers leads to a dramatic reduction in starch accumulation and a stimulation of glycolysis

1998 ◽  
Vol 15 (1) ◽  
pp. 109-118 ◽  
Author(s):  
Richard N. Trethewey ◽  
Peter Geigenberger ◽  
Kerstin Riedel ◽  
Mohammad-Reza Hajirezaei ◽  
Uwe Sonnewald ◽  
...  
Keyword(s):  
Starch Accumulation ◽  
Dramatic Reduction ◽  
Potato Tubers ◽  
Stimulation Of
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