Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature - II. Suitability for Potato Chip Processing of Irradiated Potatoes after Storage -

방사선(放射線) 조사(照射)와 자연저온(自然低溫)에 의한 발아식품(發芽食品)의 Batch Scale 저장(貯藏)에 관(關)한 연구(硏究) - 제2보(第二報) : 조사(照射)감자의 장기간(長期間) 저장후(貯藏後) Potato Chip 가공적성(加工適性)에 대하여 -

  • Byun, Myung-Woo (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Lee, Chul-Ho (Dept. of Food Technology, Korea University) ;
  • Cho, Han-Ok (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Kwon, Joong-Ho (Radiation Agri. Div., Korea Advanced Energy Research Institute) ;
  • Yang, Ho-Sook (Radiation Agri. Div., Korea Advanced Energy Research Institute)
  • 변명우 (한국에너지연구소 방사선농학연구실) ;
  • 이철호 (고려대학교 식품공학과) ;
  • 조한옥 (한국에너지연구소 방사선농학연구실) ;
  • 권중호 (한국에너지연구소 방사선농학연구실) ;
  • 양호숙 (한국에너지연구소 방사선농학연구실)
  • Published : 1982.12.30

Abstract

Two varieties of potatoes, Irish cobbler and Shimabara stored for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change:$2{\sim}17^{\circ}C)$ on a batch scale were investigated on the suitability for processing of potato chip. Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing. Peel rate, closely related to potato chip yield, of untreated potatoes were $20{\sim}25%$ higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable. Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials of potato chip processing in the off season in Korea.

Keywords