Assessment of the Physico-mechanical, Chemical and Colour Characteristics of Potatoes Depending on Tuber Size and Cultivar
Yazarlar (4)
Prof. Dr. Ebubekir ALTUNTAŞ Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Prof. Dr. Gungor Yilmaz Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Doç. Dr. Yasin Bedrettin KARAN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Arş. Gör. Emre Dulger Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (ESCI dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Food Engineering | ||
| Dergi ISSN | 2194-5764 Wos Dergi Scopus Dergi | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2013 |
| Cilt / Sayı / Sayfa | 9 / 4 / 487–497 | DOI | 10.1515/ijfe-2012-0212 |
| Makale Linki | https://www.degruyterbrill.com/document/doi/10.1515/ijfe-2012-0212/html | ||
| UAK Araştırma Alanları |
Tarımsal Makine Sistemleri
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| Özet |
| In this study, four tuber sizes (28S1 45mm, 45S255mm, 55S365 mm and S465 mm) and three potato cultivars (Jelly, Milva and Sante) were used to assess the variations of physico-mechanical, chemical and colour properties depending on tuber size and potato cultivars. Physico-mechanical properties (geometric mean diameter, sphericity, surface area, bulk and tuber densities, volume, static coefficient of friction, puncture force and deformation), chemical properties (pH, total acidity [TA] and total soluble solid content [TSSC]), and colour characteristics (L, a, b) were determined. The physico-mechanical (geometric properties and puncture force) and chemical properties of potatoes were significantly affected by tuber sizes and cultivars, respectively. pH, TA and TSSC of potato tuber were higher in Milva, TA was higher in Jelly and TSSC was higher in Sante than in those of the other cultivars, respectively. |
| Anahtar Kelimeler |
| chemical properties | colour characteristics | mechanical properties | physical properties | potato |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 3 |
| Scopus | 3 |
| Google Scholar | 5 |