News on Frying colour

hyperspectral imaging key technology
February 14, 2013

Key Technology unveils its Product Definer - a hyperspectral imaging spectrometer for product analysis

Key Technology unveils its new Product Definer, a state-of-the-art instrument, located in its customer visitor center. This proprietary hyperspectral imaging spectrometer helps Key quickly analyze and evaluate new applications and technologies.
La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío.
October 15, 2012

La supresión de un gen podría reducir la acumulación de azúcares en las papas almacenadas en frío

Prevenir la actividad de una enzima clave in las papas podría ayudar a aumentar su calidad por medio de reducir la acumulación de azúcares que ocurre cuando las papas se almacenan en frío, según científicos del Servicio de Investigación Agrícola (ARS)....
 Agricultural Research Service
October 15, 2012

Invertase key enzyme in cold-induced sweetening of potatoes

Preventing activity of a key enzyme in potatoes could help boost potato quality by putting an end to cold-induced sweetening, according to U.S. Department of Agriculture (USDA) scientists.
 Alvin J Bussan speaking at the Potato Expo
April 17, 2012

New webcast available on sugar management of potatoes

Sugar management is an important factor for potato crops. In this month's 'Focus on Potato' presentation, titled 'Sugar Management in Storage,'Dr. A.J. Bussan from the University of Wisconsin guides viewers through sugar management of tubers during various stages of crop management and storage.
 Silver Anuga FoodTec Award
February 22, 2012

Silver medal for Insort's in-line Sugar-end detector at Anuga FoodTec

The Austrian company Insort GmbH will receive a silver medal at this year’s Anuga FoodTec (International FoodTec Award 2012) for its development of the Sherlock Separator and associated technology.
 Acrylamide
December 14, 2011

National Fry Processor Trials identify lower acrylamide clones

The first acrylamide test results have become available from the Washington and Idaho National Fry Processor Trials (NFPT).
Frost impacts frying color potatoes PEI.
December 10, 2009

Frost impacts frying colour potatoes PEI

As potatoes began rolling into the two processing plants in Price Edward Island this fall, it became relatively easy to determine when they were harvested. Maybe not the exact date, but at least whether they hit the warehouse before the first of a ...
 Sormac WOS/1A
November 06, 2008

Sormac's successful carrot topper WOS-1A solves frying colour problems in potato processing.

During the production of par-fried french fries, problems can occur if the potatoes used in the process start becoming opaque. This happens when the starch in potatoes is converted into sugars.
Bulk potato storage for processing potatoes in the United Kingdom
March 05, 2008

Quality of Potatoes for Processing and the effect of Potato Storage; Some Basics

The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.

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