Development of Technology of Dried Semi-Finished Product From Young Potatoes

Abstract

Key words:ABSTRACT dry product semi-product new potatoes quality nutritional valueThe most effective method of food preservation today is drying. However, this method is also the most expensive. Therefore, the main objective of the drying process is to achieve the highest quality at a minimum cost of electricity. In the article there are results of development of the technology of new potato semi-product. Organoleptic and physical-chemical, quality indicators, chemical composition, food value of prepared production, optimum mode to obtain high quality products were defined. The influence of pretreatment potato on changing chemical composition and quality of semi-product was explored. The technology for drying potatoes was improved and the ways for its intensification were suggested. Its way of use is also proposed.