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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAU201511356UpriorityCriticalpatent/UA106907U/en
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A method for vitaminized dried potato production provides sorting, sizzling, washing, inspection, peeling, sulfitization and additional peeling, leaching, cutting, blanching, drying to the dry substance content of 93-94 %, inspection, sorting, dosing, packing and storage preservation. The slice potato is blanched during 0,5-2 minutes in sodium isoascorbate solution with the concentration 0,01-0,1 % at a temperature of 90-100 °C. Then it is additionally matured in 1-20 % concentrated ascorbic acid at the temperature of 4-30 °C during 10-30 minutes and dried maintaining the potato temperature within 30-60 °C.
UAU201511356U2015-11-182015-11-18A method for vitaminized dried potato production
UA106907U
(en)