@article{(Open Science Index):https://publications.waset.org/pdf/16549,
	  title     = {Quality Evaluation of Ready to Eat Potatoes’ Produce in Flexible Packaging},
	  author    = {Sandra Muizniece-Brasava and  Aija Ruzaike and  Lija Dukalska and  Ilze Stokmane and  Liene Strauta},
	  country	= {},
	  institution	= {},
	  abstract     = {Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of thermal treatment in flexible
retort pouch packaging on the quality of potatoes’ produce during the
storage time. Samples were evaluated immediately after retort
thermal treatment; and following 1; 2; 3 and 4 storage months at the
ambient temperature of +18±2ºC in vacuum packaging from
polyamide/polyethylene (PA/PE) and aluminum/polyethylene
(Al/PE) film pouches with barrier properties. Experimentally the
quality of the potatoes’ produce in dry butter and mushroom
dressings was characterized by measuring pH, hardness, color,
microbiological properties and sensory evaluation. The sterilization
was effective in protecting the produce from physical, chemical, and
microbial quality degradation. According to the study of obtained
data, it can be argued that the selected product processing technology
and packaging materials could be applied to provide the safety and
security during four-month storage period.
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {7},
	  number    = {7},
	  year      = {2013},
	  pages     = {725 - 730},
	  ee        = {https://publications.waset.org/pdf/16549},
	  url   	= {https://publications.waset.org/vol/79},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 79, 2013},