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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F00%3A22701006%21RIV%2F2001%2FMSM%2F432101%2FN
rdf:type
n12:Vysledek skos:Concept
dcterms: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.
dcterms: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
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
skos:notation
RIV/62156489:43210/00:22701006!RIV/2001/MSM/432101/N
n3:strany
19
n3:aktivita
n6:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
1
n3:dodaniDat
n13:2001
n3:domaciTvurceVysledku
Sychra, Luboš Mareček, Jan
n3:druhVysledku
n17:J
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n16:predkladatel
n3:idSjednocenehoVysledku
724138
n3:idVysledku
RIV/62156489:43210/00:22701006
n3:jazykVysledku
n14:eng
n3:klicovaSlova
drying of potatoes; water content; quality of dried potatoes; nutritional value; vitamin content
n3:klicoveSlovo
n9:nutritional%20value n9:vitamin%20content n9:water%20content n9:drying%20of%20potatoes n9:quality%20of%20dried%20potatoes
n3:kodStatuVydavatele
SK - Slovenská republika
n3:kontrolniKodProRIV
[B69714F0F588]
n3:nazevZdroje
Acta Technologica Agriculturae
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n13:2000
n3:svazekPeriodika
3
n3:tvurceVysledku
Mareček, Jan Sychra, Luboš
n3:zamer
n5:MSM%20432100001
s:issn
1335-2555
s:numberOfPages
6
n11:organizacniJednotka
43210