Turgidity of potato tuber

Introduction Back to Top The potato tuberworm Phthorimaea operculella Zelleralso known as potato tuber moth or tobacco splitworm, is an oligophagous pest an insect feeding on a restricted range of food plants of crops belonging to the family Solanaceae mainly potatoes [Solanum tuberosum L. Phthorimaea operculella has been a minor pest of tobacco for more than years.

Turgidity of potato tuber

Technical Field The present invention relates to an improved method for producing shelf-stable snack foods and especially low oil snack foods. More specifically, the present invention relates to a method whereby a unique combination of unit operations are used to produce a low-fat potato crisp having organoleptical properties similar to those of traditional fried potato crisps.

The fried slices can then be salted or seasoned and packaged. When potato slices are fried in hot oil, the moisture present boils. The oil content of potato crisps is important for many reasons.

Turgidity of potato tuber

Most important is its contribution to the overall organoleptic desirability of potato crisps, however, from the standpoint of good nutrition, it is desirable to maintain a low level of oil or fat in potato crisps.

Many health conscious consumers desire a low fat alternative to the traditional fried crisp having minimal taste differences from the fried product. Further, a high oil content renders the crisps greasy or oily and hence less desirable to the consumer. Numerous attempts have been made in the prior art to reduce the oil content in potato crisps.

Many attempts involve thermally processing the potato slices in an oven or a Turgidity of potato tuber to avoid the addition of oil to the potato crisp. The ' patent employs a special intermittent microwave field provided by a meandering wave guide and a special conveyor belt to reduce the problems of hard surface and texture.

However, according to U. Similarly, nearly all of the prior art processes result in a low fat snack food having organoleptical properties far less desirable than the fried potato crisp counterpart. Thus, none of the prior art solutions have succeeded in mimicking the taste and texture of fried potato crisps.

Consequently, a need exists to provide an economical method for making reduced oil potato crisps having desirable organoleptical properties similar to traditional potato crisps. The invention itself, however, as well as a preferred mode of use, further objectives and advantages thereof, will be best understood by reference to the following detailed description of the illustrative embodiments when read in conjunction with the accompanying drawings wherein: The preferred sources of food substrates or slices are cereal grains e.

In one embodiment of the present invention, potatoes of the chipping variety can be used. Similarly, French fry varieties such as Russet Burbank, and Bintje can be used. It should be noted that while chipping potatoes typically used for making potato crisps have relatively low levels of reducing sugars, and are not typically used to make French fries or baked potatoes, any potato can be used in accordance with the present invention and the present invention is not limited by physiological or biological make up of the potato.

Although potato slices are used to illustrate this invention, one skilled in the art armed with the knowledge of this disclosure will recognize that the resultant processing times and temperatures disclosed below may need to be adjusted to compensate for the use of a different starting material.

For example, while the present invention is suitable for the preparation of low-fat potato crisps made from potatoes, the present invention is also applicable to a wide variety of food substrates which can be cut or otherwise formed into flat, generally thin slice-shaped portions.

The present invention can be used to prepare crisps from raw vegetables, such as potatoes, and the like that have been cut into slices or, alternatively, doughs comprising masa, other raw materials reduced to a formable state, re-hydrated dry ingredients including potato flakes, or other food substrates may be ground into a dough or paste, mixed with other ingredients and additives and then shaped into configurations such as flat slice or cracker shapes for preparation into a snack.

Consequently, as used herein, the term "food slice" encompasses pre-forms made from a dough.

Green Miracle effectively reduces the water loss from the plant and Certified by IMO, the Swiss certification agency, for use in Organic Farming, it is based . potato tubers were placed under ideal conditions for sprouting. A tuber was considered as sprouted when it had at least one sprout 2 mm long, the moment of 80 %. The potato tuberworm is not a problem in the northern potato-producing areas of California. In other areas, it can be a minor to serious pest depending upon the area and year. The adult is a small moth with a wing expanse of inch ( cm).

Similarly, while the present invention is suitable for the preparation of low-fat potato crisps made from sliced potatoes, the resultant processing times and temperatures disclosed below may need to be adjusted to compensate for the use of a different starting material and shape.

For example, potatoes can be cut into slices having one or more flat sides or the potatoes can be sliced with one or both ridged sides. One advantage of ridged sliced potatoes is that the slices are less likely to stick together because of the reduced surface tension, which results from a reduced surface area available for contact between the slices.

Plants - Encyclopedia

Consequently, less intensive surface drying may be required with a ridged slice.Influence of different forms and timing of potash on potato yield and quality. Recommendations for earlies, canners, maincrop and seed potato crops. 24 24 Stem tuber 25 25 Modified Leaf Swollen leaves that store food e.g.

onion, tulip, daffodil These are called bulbs In celery and rhubarb it is the leaf petiole that is modified for food storage Many of these food storage organs are also used in asexual reproduction by the plants. NIL. dict_files/attheheels.com This class can parse, analyze words and interprets sentences.

It takes an English sentence and breaks it into words to determine if it is a phrase or a clause. It can also counts the total number of words in a sentence, checks if a word is a palindrome and can generate a new sentence with almost the same meaning using synonyms and other grammar-specific rules.

“Tuber hardness or firmness enhancers” refers to agents that increase the turgidity of root vegetables such as potato tubers, for example, dimethyl naphthalene which can .

Green Miracle effectively reduces the water loss from the plant and Certified by IMO, the Swiss certification agency, for use in Organic Farming, it is based .

Turgidity of potato tuber

Genetic dissection of drought tolerance and recovery potential by quantitative trait locus mapping of a diploid potato population Molecular Breeding, Oct A. M. Anithakumari, Karaba N. Nataraja, Richard G. F.

Visser, C. Gerard van der Linden.

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