| Abstrakt: |
A study was made of certain factors that influence the SO uptake of sulfited pre-peeled potatoes. Use of a NaHSO-citric acid dip instead of NaHSO alone greatly increased the absorption of SO. Upon increasing NaHSO and citric acid in the dip simultaneously from 0.125% to 1%, SO uptake regularly increased from average values of 104 to 274 ppm. With 0.5% each of NaHSO and citric acid in the dip, SO uptake increased regularly from 122 to 222 ppm as dipping time was increased from 1/2 minute to 4 minutes. Temperature apparently has little effect on the quantity of SO absorbed by peeled potatoes within the limits of 40° to 50° F., the range in which it is common to chill the dipping bath in a central peeling plant. At room temperature, i.e. about 75°, somewhat more SO was absorbed during a 2 minute immersion in 0.5% NaHSO-0.5% citric acid solution than under the same conditions of time and dip concentration in the lower temperature range. Whole peeled potatoes absorbed less than one-third as much SO as did French fry slices under comparable conditions. Boiling the whole potatoes reduced the SO content to less than one-half the value in the raw state, and French frying the slices reduced the SO content to less than one-fourth the former value. During cold storage (37°F.), raw French-fry slices lost SO fairly rapidly for the first few days and then at a slower, nearly constant rate such that an appreciable quantity of SO remained even after 2 weeks. [ABSTRACT FROM AUTHOR] |
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