- Research in Agricultural Sciences
- Vol: 1 Issue: 2
- Muhafaza Sıcaklığı-, Müddet ve Yumru Özgül Ağırlığının Patateslerde Chips Verimine Etkisi Üzerinde B...
Muhafaza Sıcaklığı-, Müddet ve Yumru Özgül Ağırlığının Patateslerde Chips Verimine Etkisi Üzerinde Bir Araştırma / The effect of storage temperature period and specific gravity on the Yield ol potato chips
Authors : Sabahattin Şenol
Pages : 0-0
View : 8 | Download : 2
Publication Date : 2010-08-30
Article Type : Research
Abstract :ÖZET Patatesin değerlendirilme şekillerineden bil-ide, yumrulardan chips yapılmasıdır. Bilindiği gibi chips, yumruların usulüne göre dilimlenmesi ve yağda kızartılmasıdır. Bu endüstri, batı memleketlerinde daha da ileri gitmiş ve üzerinde yaptlan çalışmalar ilerlemiştir. Bu araştırmanın gayesi, değişik şartlarda muhafaza edilen patates çeşitlerinin chips verimine karşı gösterdikleri farklılığı tesbit etmek, özgül ağırıtğın Ye muhafazasının etkisini incelemektir. Neticede Çeşitlerin chips verimlerinin farkıt olduğu ve chips verimine muhafaza müddeti ile özgül ağırlığının etk/i olduğu anlaşılmıştır. Muhafaza sıcaklıkları bakımından istatistik ölçülerine göre bariz bir farklılık gözlenememiştir. SUMMARY Potata storage is as important to farmers, consumers and processors as are the methods of cultivation. Muhafaza müddeti ve soğuk peryotta bekletilme, yumruların chips verimini etkilemiştir. Zira düşük sıcaklıkta yumrularm su kaybı azaJmakta ve % kurumadde nisbeti düşük olmaktadır. Kurumaddenin azalması chips veriminin de düşük olmasını gerektirmektedir. Two groups of each variety were brought, from a different location. In each case, one of the groups had law spesific gravity (Iess than ı. ıoOgr. ) and the other high spesific gravity (more than ,ı.ıOO gr,). very important faetors attributed to ti changing of chips yieıd. In this experiment, the effect of temperature, time of satorage, spesific gravity and the charateristics of the variety on yield of chips under 40° and 50° F. storage conditioD were studied. Four varieties were included ın this study namely : a) Kennebec: Standart processing variety grown in the U.S.A. and Erzurum, Turkey. b) Haig: Chipping variety developed by the University of Nebraska and grown in the U.S.A. c) Neb. 156: 51-2. An adapted variety of central Nebraska. The specific gravİty of which İs generaJJy high; and d) Neb. 4: 56-9: Which has moderate spesific gravity and is grown in Nebraska. The potatoes were divided into two 10st and, stored under 40"F and 50°F. After 33 days, they were moved to 65°F for reconstition and were held 35 days, Chips yield, ,were determined on the 0,5 th, 12 th, 19th, and 33 rd days of storage at 4O'F and the 7 th, 14th, 21 sd and 35 tb days of starage at 65°F. The reusults of thes experimet are gİven below. J S 6UH GIt.IFII( 1 - OUS1JK tn.u, 44 ........ "uıo:Slfııc • SUMMARY ~-..--...-.... ---------- .. - ------ , . " .. Dry metter or specific gravity of potata tubers are of special interest, because when excess of 20 percent and ı. 085 gr. respectively, they ca use desirable color, strueture and chips yield. The objective of staring potatoes is to preserve the tubers until such time. as theyare desiried for human consumption, stock, feed seed, or industriel purposes. Temperatures, time of storage, spesifİc gravltiy of tubers and the charecteritics of the potata varieties are " ., 32 i. Specific gravity of tubers had significant effect on the chips yield of potatces at 4O°F or at 50cF. Chips yield of high spesific gravity potatoes was usually grea'ter than high specific gravity potatoes when processed. 2. Staroge temperature had no significant effect on the chips yield during storage. 3. As the storage time increased the chips yield of potatoes decrased gradually step by step at 400 P and 50op. until reconstioton period. 4. There was high differences among varieties in chips yield. More' chips was obtained from N.156:51-2 and the variety of N. 4:56-9 was the lowest in chips yield.Keywords :