The effect of pretreatments on the properties of frozen and fried patetes


Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 1998

Thesis Language: Turkish

Student: TÜLAY BAYRAM

Supervisor: Ömer Utku Çopur

Abstract:

In this study, şapodi type potatoes are used as a material. The aim in this work is to evaluate potato at an industrial level. Because potato has an important place in our agricultural production and at the times that has production excess©, tiie potato in field is decayed. Also the problems during pre-processes level are fried to solve. At this level, by using optimum process conditions and ingredients the problems are tried to solve. After applying different pre-processes ( boiling, frying, boiling + frying ) 250g potato» one potted into the polyethylen packages and frozen at -21 / -30 C and stored at -18 / -20 'C, 3, 6, 9 month. At the end of storing time physical and chemical analysis are applied. Results of analysis. 1-ln the samples that are fried, the increase have been found in the dry materials and acid values 2-ln the samples that are boiled, the amount of ascorbic acid is more than the samples that is prettied at all terms of storing. 3-The samples that are fried after pre-boiled are absorbed less oil. The samples that has 6 min, boiling time have absorbed less on than the samples that has 2 or 4 min. boiling time.