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Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries Cover

Impact of UV-C Stimulation of Tubers, Immersion of Potato Sticks in Water and Frying Fat Type on the Content of Fat in Dry Mass of French Fries

Agricultural Engineering
Volume 24 (2020): Issue 1 (March 2020)
By: Zygmunt Sobol,  Tomasz Jakubowski and  Paulina Wrona  
Open Access
|Mar 2020

Authors

Zygmunt Sobol

Zygmunt.Sobol@urk.edu.pl

Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland

Tomasz Jakubowski

Tomasz.Jakubowski@urk.edu.pl

Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland

Paulina Wrona

paulina.wrona@urk.edu.pl

Faculty of Production and Power Engineering, University of Agriculture in Krakow, Poland
DOI: https://doi.org/10.1515/agriceng-2020-0005 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
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Language: English
Page range: 47 - 55
Submitted on: Jan 1, 2020
Accepted on: Mar 1, 2020
Published on: Mar 30, 2020
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
UV-C stimulation,
potato tubers,
intermediates,
fat,
immersion in water
Related subjects:
Business and economics,
Business management,
Industries,
Transportation, logistics, air traffic, shipping,
Engineering,
Mechanical engineering,
Production technology,
Materials sciences,
Biomaterials and natural materials,
Materials for energy

© 2020 Zygmunt Sobol, Tomasz Jakubowski, Paulina Wrona, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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