ISSN:0038-9056    

DOI:10.1002/star.19750270103

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractThe proportion of polysaccharide chain segments that are in a ordered state has been compared in spherical and lenticular starch granules. The spherical type of particle was found to possess a more ordered structure. It is suggested that this variation in polymer arrangement may partly occount for differences in certain properties of the two forms of granule.

ISSN:0038-9056    

DOI:10.1002/star.19750270104

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractChange of Microflora of Two Starch Samples by Gamma Irradiation.Starch is the basic component of a larger number of manufactured food commodities. The disinfection of such a powder by60Co is considered here. Gamma irradiation of two starch samples with various contamination admits of the assumption that, in most cases, good radio‐pasteurization can be obtained with 300 krad. The radio‐pasteurization doses (varying from 300 to 600 krad) are a function of the initial contamination. Irradiation effects are spectacular with moulds. Activation of spores of someClostridiumspecies leads us to recommend an irradiation level higher than 200 krad. The most resistant organisms to gamma irradiation are the aerobic and anaerobic sporulated bacteria. The thermophilic forms are the most important. Spores ofBacilluschieflyBacillus licheniformisandBacillus brevis are the most encountered bacteria. At room temperature stocking irradiated starch has little effect upon the number of revivable surviv

ISSN:0038-9056    

DOI:10.1002/star.19750270105

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractMalonaldehyde, not previously identified unequivocally, has been characterized as a radiolysis product of starch. The elemental composition, i.r. and n.m.r. spectra of the thiobarbiturate derivative are identical to these of the same derivative made from authentic malonaldehyde.

ISSN:0038-9056    

DOI:10.1002/star.19750270106

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractSpecial Problems of Chips Manufacturing. This investigation deals with the problems manufacturing potato chips referring to the quality. A manufacturer of chips has realized some experiments in order to enlarge the spectrum of potato varieties, which are suitable for producing chips of good quality. Beside the results of these experiments some other problems have been solved, for example the degree of damage.Two of the most important characteristics of chips quality are the colour and the oil content. It is reported about tests showing that within the single classes of specific gravity the dry matter content, and depending on this dry matter content, the reducing sugar content is spreading very much within one potato variety. The data from these experiments show a correlation between dry matter content and chips colour within one variety. The increasing of dry matter content implies brightening up of the chips colour. Furthermore it is reported about the important correlation between dry matter content and relation of starch to nonstarch material and the quality characteristics like oil content and yield of chips. The influence of the manufacturing process on the quality characteristics has been examined.

ISSN:0038-9056    

DOI:10.1002/star.19750270107

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

摘要:

AbstractExamination on the Influence of Processing Conditions on the Quality of Deep‐Freeze French Fried Potatoes. In order to test qualification of German potato varieties for manufacturing of deep‐freeze French fried potatoes and the influence of processing conditions on the quality of this product, potatoes of 1971 to 1973 harvests from the regions of Rain and Soltau were examined in a 3‐year large scale test; in particular the varieties of Bintje, Datura and Hansa were chosen. The stored potatoes – after washing and peeling – were cut, blanched (whitened), pre‐fried and finally frozen. After one year of deep‐freeze storing the products were taken out, fried again and subjected to quality analysis.Colour and taste tests as well as apparent consistency have led to the result that the varieties of Bintje and Datura from both regions of cultivation are suitable for the production of French fried potatoes, whereas the variety of Hansa cannot be recommended for the production of deep‐freeze French fried potatoes. Various technological process modifications have not led to any significant improvement of the quality of French fried potatoes compared to the conventional pr

ISSN:0038-9056    

DOI:10.1002/star.19750270108

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270109

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270110

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270112

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY

ISSN:0038-9056    

DOI:10.1002/star.19750270116

出版商:WILEY‐VCH Verlag GmbH    

年代:1975

数据来源: WILEY