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|Abstract:||Although sulfiting agents are commonly used in the fresh-cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite-treated foods have lead to increased research in alternative processing methods. The objective of this study was to determine processing and packaging techniques to achieve a safe and high- quality potato strips with a 4 wk minimum refrigerated shelf life. Potato strips were 1st blanched at low temperature (60 °C) in 0.5% CaCl<sub>2</sub> solution for 20 min and then 2nd blanched at high temperature(approximately 98 °C) in water for 5 min.|
|Appears in Collections:||NPARR Vol.2(2) [April 2011]|
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