Last edited by Malabar
Sunday, July 12, 2020 | History

3 edition of specific gravity of potatoes found in the catalog.

specific gravity of potatoes

Bill B. Dean

specific gravity of potatoes

by Bill B. Dean

  • 285 Want to read
  • 17 Currently reading

Published by Cooperative Extension, College of Agriculture and Home Economics in Pullman, Wash .
Written in English

    Subjects:
  • Potatoes,
  • Specific gravity

  • Edition Notes

    StatementBill B. Dean and Robert E. Thornton.
    SeriesEB -- 1541, Extension bulletin (Washington State University. Cooperative Extension) -- 1541.
    ContributionsThornton, Robert E., Washington State University. Cooperative Extension., United States. Dept. of Agriculture.
    The Physical Object
    Pagination17 p. :
    Number of Pages17
    ID Numbers
    Open LibraryOL13628251M
    OCLC/WorldCa26822323

    High specific gravity potatoes are better suited for baking, frying, mashing and chipping (Haase, ; Pedreschi and Moyano, ). Potato product manufacturers prefer tubers of higher specific gravity than potatoes with lower specific gravity to get more chips (Haase, ).   Mean specific gravity ranged among sites from at Douglas in to at Carberry in Averaged across sites, specific gravity declined with the application of KCl. Specific gravity declined linearly with increasing rates of preplant applied KCl, from in the 0 KCl control to for the kg K ha −1 by: 5.

    Quality evaluations in potatoes are of necessity to meet the strict demands of the chip processing industry. Important parameters assessed include specific gravity, dry matter content, chip color, reducing sugars, and glycoalkaloids. This study was designed with the purpose of identifying specialized potato clones with acceptable qualities for processing chips, in comparison with two selected Cited by: 1. In fact, potatoes have fewer calories and contain more nutrients than rice, pasta, or bread. Potatoes can be boiled, baked, and fried. Red and white-skinned varieties are often preferred for boiling because they have a waxy texture and hold their shape when cooked. This texture is due to low starch content, often called low specific gravity.

      Determine electronically the percentage dry substance of potatoes: With this weighing system you can determine the dry substance (starch) very easily and smoothly. By . Influence of Main Stem Density on Irish Potato Growth and Yield: A Review The influence of stem density on tuber specific gravity is also yet to be fully understood. potatoes with.


Share this book
You might also like
British food journal and analytical review.

British food journal and analytical review.

Chemistry of plant hormones

Chemistry of plant hormones

Crustaceorum catalogus

Crustaceorum catalogus

Learning Adventures in Science

Learning Adventures in Science

Zoar, an Ohio experiment in communalism.

Zoar, an Ohio experiment in communalism.

Rodin and Camille Claudel

Rodin and Camille Claudel

HOW LEOPARD GOT SPOTS (Little Barefoot Books)

HOW LEOPARD GOT SPOTS (Little Barefoot Books)

Inter-cusp ion and electron transport in a NSTAR-derivative ion thruster

Inter-cusp ion and electron transport in a NSTAR-derivative ion thruster

work of Murillo

work of Murillo

How big is your food footprint?

How big is your food footprint?

Urban Style

Urban Style

Film form

Film form

The night has red eyes

The night has red eyes

analysis of the effects of a readjustment of the math placement test cutoff scores

analysis of the effects of a readjustment of the math placement test cutoff scores

Specific gravity of potatoes by Bill B. Dean Download PDF EPUB FB2

You bet. Specific Gravity is one book that will stay on my list of "must reads," and I will happily recommend it to all my friends. Good Read. Read more. Helpful. Comment Report abuse.

Julie Caponigro. out of 5 stars Specific gravity of potatoes book Gravity has it all. Reviewed in the United States on Ap /5(3). COVID Resources.

Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle coronavirus.

Included are figures, tables and charts throughout the book. Show less This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production.

Specific gravity (which is a measure of dry matter content) of potato tubers is an important character for the potato breeder. A survey of published and unpublished data shows that it Cited by: The specific gravity for any lot of potatoes shall be the average of at least 3 such corrected readings on separate tests from the composite sample.

(1) Temperature correction. The pulp temperature of the potatoes and the temperature of water shall be recorded immediately before testing and the specific gravity reading corrected as indicated in the following table: Table II. The only comprehensive resource for home gardeners and commercial potato growers, The Complete Book of Potatoes has everything a gardener or commercial potato grower needs to successfully grow the best, disease-resistant potatoes for North American es practical as well as technical information about the potato plant, its origin, conventional and organic production techniques Cited by: 2.

Potatoes stored at relative humidities of approximately 90 per cent showed slight changes in specific gravity during storage but lower humidities caused noticeable changes.

Varieties differed materially in shrinkage and in their changes in specific gravity during storage. This is a preview of subscription content, log in to check by: potato varieties with a dry matter content of 20% or higher, a starch content of 13% and above and/ or a speci fi c gravity of or higher are the most preferred for processed products (Kirkman, ).

Specifi c gravity has been used as a criterion of potato quality due to its positive correlation with. Kg of potatoes is placed in the basket and the hydrometer and basket are suspended in a large container of clean water.

The buoyancy of the unit in water determines the water level against the vertical scale and hence gives the dry matter reading. FACTORS AFFECTING SPECIFIC GRAVITY LOSS IN CRISPING POTATO CROPS IN KOO WEE RUP, VICTORIA 1.

Introduction In recent years, the crisp potato industry has experienced a decline in potato dry matter sourced from Koo Wee Rup in Victoria. The average specific gravity of potatoes has dropped from in to in (Snack Brands Australia,File Size: 3MB. improve specific gravity. Additional Production Practices: • Pressure from pests and diseases will reduce specific gravity along with yield potential.

Healthy plants have a much better ability to have higher specific gravity. • Harvesting potatoes while still green or aggressive top killing increases the probability of lower specific gravity. Textural Characteristics. Microstructural characteristics of raw potatoes, such as the parenchyma cell size and cell wall composition and thickness, have been reported to have a considerable effect on the final texture of potato (mealy, waxy, etc.) (van Marle et al., ).The rigid structure of the raw potato mainly results from the pectic substances, celluloses, and : Jaspreet Singh, Lovedeep Kaur, M.A.

Rao. 1. The specific gravity-dry matter relationship of potatoes grown in North Carolina was determined. Location of production and variety of potato had a statistically significant effect on the specific gravity-dry matter relationship.

Size of tuber was not significant but appeared to be somewhat greater than the effect of variety. These factors, though in some cases statistically significant Cited by: 9.

Potato Science and Technology. Lisinska, W Effect of technologicaI procedures on the yield and quality of diced potatoes. Technology of diced potato manufacture properties protein pulp range rasped rates raw material reducing reducing sugars removed require screen season separated silage soil specific gravity sprouting 5/5(4).

Gravity vs. 10 oz – Russet Burbank •There are about a third of growers who are able to achieve decent bonus for both Specific Gravity and 10 oz. •For remaining two-thirds, gravity and 10 oz fluctuate up and down, and appear to be somewhat antagonistic.

•The “downward trend” of 10 oz vs. specific gravity is not as great as thought, and is highly variable. Variability in specific gravity of Russet Burbank potatoes was documented in a single 32 hectare field. Maximum variation was 40 units among individual tubers within hills (one unit equals one part in th of specific gravity measurement) and 15 units among hills.

Field site variability of units was common between sampled grid lines in the field; but bulked samples (truckloads) reduced Cited by: The specific gravity of potato tubers is an important quality criterion for processing potatoes.

It is used as an estimate of the solids or dry matter content of tubers — the higher the dry matter content the lower the water content and the higher the specific gravity.

The resulting solution will have a specific gravity of close tothe figure used to measure the high quality of solids content in a Russet Burbank potato. Potatoes that sink in the solution will have a high specific gravity and a light, mealy texture when cooked.

suspended in water. Specific gravity can then be calculated using the following formula: Specific gravity = Weight in air/(Weight in air - Weight in water) The total solids of the potatoes can be estimated from the calculated specific gravity measurements using the following table: Specific gravity Percent total solids The specific gravity for any lot of potatoes shall be the average of at least 3 corrected readings on separate tests from the composite ic gravity may also be determined, if requested, in accordance with size classifications or weighted value in proportion to.

ARTIGT,F.~g_g AUGUST SPECIFIC GRAVITY POTATO SEPARATOR Rr.J l. f. PFLUG, M. W. BRANDT and D. THE ADVANTAGES of separating potatoe~ into high and low specific gravity fractions has been summarized by Heirr~e Kirkpatrick and Dochterman () who state that h1gll specific b'J:avity in culinary potatoes is closely associated with a lack of sloughing, dryness, andFile Size: 1MB.Processors prefer potatoes with higher DM as it is significantly correlated with specific gravity, and potatoes with higher specific gravity are suitable for baking, chipping, frying, and mashing.

The amount of DM can also influence the final color of chips, which has to be optimal for consumer satisfaction.tuber specific gravity was similar whether potatoes were fertilized with KCl or K 2 SO 4. Moreover, for the duration of this study, K fertilizer did not appreciably reduce specific gravity when compared to the control (no K) treatment.

14 Better Crops/Vol. 84 (, No. 4) Potassium and Specific Gravity of Potato Tubers By Joan R. Davenport.