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The characteristics of certain varieties of potato with special reference to their suitability for drying
Author(s) -
Burton W. G.
Publication year - 1944
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1944.tb06216.x
Subject(s) - dry matter , biology , texture (cosmology) , agronomy , yield (engineering) , maturity (psychological) , precipitation , food science , materials science , physics , composite material , computer science , psychology , developmental psychology , artificial intelligence , meteorology , image (mathematics)
There is considerable varietal variation in the characteristics of the potato. The characteristics of any one variety of potato may be very greatly modified by environmental conditions. Rainfall and percentage dry matter may be inversely correlated, as may rainfall and yield in localities with a medium or high precipitation. There is an apparent correlation between time of maturity, percentage dry matter, and texture when cooked, late varieties having a higher percentage dry matter and a more floury texture than early varieties. It is a fundamental requirement of potatoes for drying purposes that they should not discolour on cooking. In addition the texture of the cooked potato should be suitable for the method of drying employed, and for the type of reconstituted product desired, and the percentage dry matter should be as high as is compatible with the foregoing conditions.