Muhafaza Sıcaklığı-, Müddet ve Yumru Özgül Ağırlığının Patateslerde Chips Verimine Etkisi Üzerinde Bir Araştırma / The effect of storage temperature period and specific gravity on the Yield ol potato chips

Year 1970, Volume: 1 Issue: 2, - , 30.08.2010

Sabahattin Şenol

Abstract

ÖZET
Patatesin değerlendirilme şekillerineden bil-ide, yumrulardan chips
yapılmasıdır. Bilindiği gibi chips, yumruların usulüne göre dilimlenmesi
ve yağda kızartılmasıdır. Bu endüstri, batı memleketlerinde daha da
ileri gitmiş ve üzerinde yaptlan çalışmalar ilerlemiştir.
Bu araştırmanın gayesi, değişik şartlarda muhafaza edilen patates
çeşitlerinin chips verimine karşı gösterdikleri farklılığı tesbit etmek,
özgül ağırıtğın Ye muhafazasının etkisini incelemektir.
Neticede Çeşitlerin chips verimlerinin farkıt olduğu ve chips
verimine muhafaza müddeti ile özgül ağırlığının etk/i olduğu anlaşılmıştır.
Muhafaza sıcaklıkları bakımından istatistik ölçülerine göre bariz
bir farklılık gözlenememiştir.

SUMMARY

Potata storage is as important to
farmers, consumers and processors as
are the methods of cultivation.
Muhafaza müddeti ve soğuk peryotta
bekletilme, yumruların chips verimini
etkilemiştir. Zira düşük sıcaklıkta
yumrularm su kaybı azaJmakta
ve % kurumadde nisbeti düşük olmaktadır.
Kurumaddenin azalması chips
veriminin de düşük olmasını gerektirmektedir.
Two groups of each variety were
brought, from a different location.
In each case, one of the groups had
law spesific gravity (Iess than ı. ıoOgr. )
and the other high spesific gravity
(more than ,ı.ıOO gr,).
very important faetors attributed to
ti changing of chips yieıd.
In this experiment, the effect of
temperature, time of satorage, spesific
gravity and the charateristics
of the variety on yield of chips under
40° and 50° F. storage conditioD
were studied.
Four varieties were included ın
this study namely :
a) Kennebec: Standart processing
variety grown in the U.S.A. and Erzurum,
Turkey.
b) Haig: Chipping variety developed
by the University of Nebraska and grown
in the U.S.A.
c) Neb. 156: 51-2. An adapted
variety of central Nebraska. The specific
gravİty of which İs generaJJy
high; and
d) Neb. 4: 56-9: Which has moderate
spesific gravity and is grown
in Nebraska.
The potatoes were divided into
two 10st and, stored under 40"F and
50°F. After 33 days, they were moved
to 65°F for reconstition and were
held 35 days,
Chips yield, ,were determined on
the 0,5 th, 12 th, 19th, and 33 rd days
of storage at 4O'F and the 7 th, 14th,
21 sd and 35 tb days of starage at
65°F. The reusults of thes experimet
are gİven below.
J S 6UH
GIt.IFII( 1
- OUS1JK tn.u, 44
........ "uıo:Slfııc •
SUMMARY
~-..--...-....
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, .
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..
Dry metter or specific gravity
of potata tubers are of special interest,
because when excess of 20 percent
and ı. 085 gr. respectively, they ca use
desirable color, strueture and chips
yield.
The objective of staring potatoes
is to preserve the tubers until such time.
as theyare desiried for human consumption,
stock, feed seed, or industriel
purposes.
Temperatures, time of storage,
spesifİc gravltiy of tubers and the charecteritics
of the potata varieties are
"
.,
32
i. Specific gravity of tubers
had significant effect on the chips
yield of potatces at 4O°F or at 50cF.
Chips yield of high spesific gravity
potatoes was usually grea'ter than high
specific gravity potatoes when processed.
2. Staroge temperature had no
significant effect on the chips yield
during storage.
3. As the storage time increased
the chips yield of potatoes decrased
gradually step by step at 400 P and
50op. until reconstioton period.
4. There was high differences among
varieties in chips yield. More' chips
was obtained from N.156:51-2 and
the variety of N. 4:56-9 was the lowest
in chips yield.

Keywords

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