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SUCRAGE BASSES TEMPERATURES [1 record]

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Record 1 2003-06-19

English

Subject field(s)
  • Biochemistry
  • Fruits and Vegetables (Types and Processing - Food Ind.)
CONT

Cold sweetening is a severe problem in the potato processing industry as a high sugar content leads to the occurrence of the Maillard reaction during frying, which is manifested by the undesired dark staining of potato chips and french fries.

French

Domaine(s)
  • Biochimie
  • Fruits et légumes (Types et traitement - Alimentation)
CONT

Le «sucrage» des pommes de terre pendant la conservation dépend de la variété, de la maturité des tubercules au moment de la mise en stockage, de la température et de la durée de conservation. Il est contrôlé par, au moins, trois mécanismes distincts ayant pour origine : - la disponibilité en saccharos à la récolte, liée à l'état de maturité, - le stockage à des températures inférieures à 10 ºC («sucrage de basses températures»), - le vieillissement physiologique («sucrage de sénéscence»).

Spanish

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