About: Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The paper aims at an assessment of the influence of the chosen drying regime in the Proctor & Schwartz drier on the quality of dried potato chips meant for human consumption. The to-be dried potato chips were of Agrie variety 10 x 10 x 3 mm in size. In terms of design the drier was of a convection belt multizone type. The assessment of this influence onto the final quality involved several quality indices that evaluate the resulting product from the viewpoint of substances important in terms of energy and nutrition, contained in raw and dried potatoes. The studied indices were as follows: contents of vitamins C, B2, B6, content of nitrates, fibre, coarse proteins and starch. The contents of these substances are further analyzed and evaluated as related to water content or dry matter in the final product with these two contents being studied in their mutual dependence as well. The paper aims at an assessment of the influence of the chosen drying regime in the Proctor & Schwartz drier on the quality of dried potato chips meant for human consumption. The to-be dried potato chips were of Agrie variety 10 x 10 x 3 mm in size. In terms of design the drier was of a convection belt multizone type. The assessment of this influence onto the final quality involved several quality indices that evaluate the resulting product from the viewpoint of substances important in terms of energy and nutrition, contained in raw and dried potatoes. The studied indices were as follows: contents of vitamins C, B2, B6, content of nitrates, fibre, coarse proteins and starch. The contents of these substances are further analyzed and evaluated as related to water content or dry matter in the final product with these two contents being studied in their mutual dependence as well. (en)
Title	Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz (en)
skos:prefLabel	Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz Quality of dried potatoes for human consumption at drying in the Proctor and Schwartz (en)
skos:notation	RIV/62156489:43210/00:22701006!RIV/2001/MSM/432101/N
http://linked.open.../vavai/riv/strany	19
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2001
http://linked.open...aciTvurceVysledku	Mareček, Jan Sychra, Luboš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	724138
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/00:22701006
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	drying of potatoes; water content; quality of dried potatoes; nutritional value; vitamin content (en)
http://linked.open.../riv/klicoveSlovo	nutritional value quality of dried potatoes vitamin content water content drying of potatoes
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[B69714F0F588]
http://linked.open...i/riv/nazevZdroje	Acta Technologica Agriculturae
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2000
http://linked.open...v/svazekPeriodika	3
http://linked.open...iv/tvurceVysledku	Mareček, Jan Sychra, Luboš
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	1335-2555
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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