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MATERIALS AND METHODS
RESULTS AND DISCUSSION
1 other sections not shown
30 minutes Analysis of variance ascorbic acid Augustin Bars represent 95 batch blanch conditions Blanch Temperature Blanch blanched samples blanchers blanching at 60°C blanching at various blanching process Brown and Morales content of potato dehydroascorbic acid digesting solution dry basis Table dry-caustic peeling effect of blanch Figure finish-fried products freezing French Fried Potatoes French fry strips fried samples frozen French fries frozen storage frying oil higher blanch temperatures leaching levels of vitamin method mg/lOOg dry basis non-fat Norit o-phenylenediamine par-fried and finish-fried par-frying and storage percent fat percent solids Percent vitamin potato strips following reducing sugars Russet Burbank potatoes significantly sodium acetate solids content Squares F value standard error storage and finish-frying storage temperature strips following blanching Talburt temperature and blanch tuber tubes Tunison unit operation value Total Variation df Sums various temperatures vitamin C content vitamin C levels vitamin C loss vitamin C remaining volumetric flask wt in grams