STORAGE
AND PROCESSING
- Storage
chemical treatments: Chlorine dioxide was tested in commercial storages
and laboratory scale tests for its ability to reduce the potential for
late blight and soft rot in stored potatoes. The data collected should
help producers make more informed decisions about the usefulness of
these treatments. There are plans to test other, recently introduced
chemicals.
- Evaluation
of the texture changes that occur in french fries due to processing
operations
Objectives: To measure in fundamental (SI) units, changes in
mechanical properties of potatoes during specific processing operations,
and where possible, to quantify structure development during processing
- Application
of digital image analysis for the potato processing industry.
Objectives: Confidential research contract
- Instrumental
evaluation of changes in tuber mechanical properties during the course
of a storage season
Objectives: Confidential, until research agreement is finalised
by the University's Industry Liaison Office.
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