An attempt is made to classify the sensorily perceptible quality-factors of cod fish, stored in ice, throughout the spoilage chain from absolute freshness to putridity. The classification is given numerical form to ease the handling and interpretation of the resulting data. A panel has been trained to agree in assessing any one sample, and its internal consistency is discussed on the basis of some experimental data.The importance of the method would seem to be that those factors are classified which would give rise to opinions of preference in the ordinary consumer, were the food presented to him. In practice the accuracy obtained by the panel was such that samples could be clearly differentiated, in terms of periods of storage in ice under certain standard conditions, to within a day or two.
The practicability and effectiveness of storing potatoes under conditions which would maintain the minimum temperature of the stack above 7" have been examined in two successive seasons. The metabolic heat of potatoes in relatively small stacks (20 tons) stored in a small, soundly constructed, unheated brick building, protected from draughts and with restricted ventilation, was sufficient to maintain temperatures above this level : the use of a sprout depressant appeared necessary if prolonged storage were required Potatoes stored in this manner did not develop the high reducing sugar contents that occurred in other tubers of the same origin stored in field clamps, and their susceptibility to browning after dehydration was correspondingly low. The ascorbic acid content of the tubers was unaffected by the storage conditions in these experiments.
A four‐stage counterflow hot‐air drying system with interstage reheating which has been developed for the dehydration of vegetables in strip or shred form is compared with a less complex system of fewer stages for drying strips of scalded carrot or potato. Satisfactory drying is possible in some cases in 6–7 hours even in a single‐stage system, though not necessarily with good thermal efficiency. The possibility of bacterial hazards associated with low initial drying temperatures is discussed.
Tests by two independent taste panels showed that potatoes, treated with TCNB* to reduce sprouting during storage, yielded a dehydrated product with a definite ‘earthy’ taint, which increased with the period of storage of the raw potatoes. Heavy leaching during processing slightly reduced the intensity of the taint. When the dehydrated product had been stored for a year or more under temperate conditions the taint was still apparent.
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