Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEM
- 1 January 1977
- journal article
- aufsatz
- Published by Wiley in Starch ‐ Stärke
- Vol. 29 (5) , 166-172
- https://doi.org/10.1002/star.19770290506
Abstract
Formation of the final surface structure of potato granules during the drying cycle of the freezethaw process is observed by scanning electron microscope. The cause of the formation of aggregates, polished cells, cemented granules and shrunken potato cells is discussed. The attention is given to the influence of surface structure on the rate of water penetration into the granules.Keywords
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