خنک کردن کند سه رقم سیبزمیني و بررسي تغییرات فیزیکوشیمیایي در انبار فني
Low cooling of three varieties of potato and evaluationof physicochemical changes in technicalstorage
- Tez No: 915920
- Danışmanlar: DR. MOHSEN ESMAİİLİ
- Tez Türü: Yüksek Lisans
- Konular: Belirtilmemiş.
- Anahtar Kelimeler: Potato, Cooling, Physicochemical changes, storage
- Yıl: 2016
- Dil: Arapça
- Üniversite: Urmia University
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 92
Özet
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Özet (Çeviri)
Harvested potatoes are usually stored before processing and consumption. This makes it critical to understand the effect of storage on the physicochemical composition changes in this product. Prolonged storage can cause a decrease/increase or maintain the level of some nutrients. On the other hand, during low cooling of potatoes, accurate prediction of the temperature distribution and process time is very important. For this purpose, thermal properties should be known to design a cooling process. The aim of this work was to determine the effect of storage time on the physicochemical properties of potato cvs. 'Agria', 'Sante' and 'Desiree' tubers and to modele the cooling of the potatoes in cold storage to prevent post-harvest losses. The percentages of dry matter, protein, ash, starch and reducing sugar were determined before and after storage for these varieties. Average protein and ash values from harvest to the end of six months of storage at 8°C changed non-significantly in all cultivars. The dry matter content and the starch content of all potato cultivars decreased significantly after storage. The largest decrease in dry matter content was obtained in tubers of 'Desiree' and 'Agria' (1.19%). Reducing sugar content increased significantly in all potato cultivars. According to the results, density of the tubers also increased during the storage time. 'Agria' potato tuber exhibited higher hardness and cohesiveness, as observed using texture profile analysis (TPA). The numerical model predicted the center temperature of potato cultivars in accordance with the experimental results. The cooling rate for 'Desiree' was the lowest.