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potato</title> <meta name="description" content="Search results for: frying potato"> <meta name="keywords" content="frying potato"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="frying potato"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 192</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: frying potato</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">192</span> Pre-Drying Effects on the Quality of Frying Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasan%20Yalcin">Hasan Yalcin</a>, <a href="https://publications.waset.org/abstracts/search?q=Tugba%20Dursun%20Capar"> Tugba Dursun Capar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Deep-fat frying causes desirable as well as undesirable changes in oil and potato, and changes the quality of the oil by hydrolysis, oxidation, and polymerization. The main objective of the present study was to investigate the pre-drying effects on the quality of both frying oil and potatoes. Prior to frying, potato slices (10 mm x10 mm x 30 mm) were air- dried at 60°C for 15, 30, 45, 60, 90, and 120 mins., respectively. Potato slices without the pre-drying treatment were considered as the control variable. Potato slices were fried in sunflower oil at 180°C for 5, 10, and 13 mins. The deep-frying experiments were repeated five times using the new potato slices in the same oil without oil replenishment. Samples of the fresh oil, together with those sampled at the end of successive frying operations (1th, 3th and 5th) were removed and analysed. Moisture content, colour and oil intake of the potato and colour, peroxide value (PV), free fatty acid (FFA), fatty acid composition and viscosity of the used oil were evaluated. The effect of frying time was also examined. Results show that pre-drying treatment had a significant effect on physicochemical properties and colour parameters of potato slices and frying oil. Pre-drying considerably decreased the oil absorption. The lowest oil absorption was found for the treatment that was pre-dried for 120, and fried for 5 min. The FFA levels decreased permanently for each pre-treatment throughout the frying period. All the pre-drying treatments had reached their maximum levels of FFA by the end of the frying procedures. The PV of the control and 60 min pre-dried sample decreased after the third frying. However, the PV of other samples increased constantly throughout the frying periods. Lastly, pre-drying did not affect the fatty acid composition of frying oil considerably when compared against previously unused oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=air-drying" title="air-drying">air-drying</a>, <a href="https://publications.waset.org/abstracts/search?q=deep-fat%20frying" title=" deep-fat frying"> deep-fat frying</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20content%20oil%20uptake" title=" moisture content oil uptake"> moisture content oil uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=quality" title=" quality"> quality</a> </p> <a href="https://publications.waset.org/abstracts/6015/pre-drying-effects-on-the-quality-of-frying-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6015.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">191</span> Monitoring the Effect of Deep Frying and the Type of Food on the Quality of Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Omar%20Masaud%20Almrhag">Omar Masaud Almrhag</a>, <a href="https://publications.waset.org/abstracts/search?q=Frage%20Lhadi%20Abookleesh"> Frage Lhadi Abookleesh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Different types of food like banana, potato and chicken affect the quality of oil during deep fat frying. The changes in the quality of oil were evaluated and compared. Four different types of edible oils, namely, corn oil, soybean, canola, and palm oil were used for deep fat frying at 180°C ± 5°C for 5 h/d for six consecutive days. A potato was sliced into 7-8 cm length wedges and chicken was cut into uniform pieces of 100 g each. The parameters used to assess the quality of oil were total polar compound (TPC), iodine value (IV), specific extinction E1% at 233 nm and 269 nm, fatty acid composition (FAC), free fatty acids (FFA), viscosity (cp) and changes in the thermal properties. Results showed that, TPC, IV, FAC, Viscosity (cp) and FFA composition changed significantly with time (P< 0.05) and type of food. Significant differences (P< 0.05) were noted for the used parameters during frying of the above mentioned three products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying%20potato" title="frying potato">frying potato</a>, <a href="https://publications.waset.org/abstracts/search?q=chicken" title=" chicken"> chicken</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20deterioration" title=" frying deterioration"> frying deterioration</a>, <a href="https://publications.waset.org/abstracts/search?q=quality%20of%20oil" title=" quality of oil "> quality of oil </a> </p> <a href="https://publications.waset.org/abstracts/11028/monitoring-the-effect-of-deep-frying-and-the-type-of-food-on-the-quality-of-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11028.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">420</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">190</span> Effect of Hydrocolloid Coatings and Bene Kernel Oil Acrylamide Formation during Potato Deep Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Razieh%20Niazmand">Razieh Niazmand</a>, <a href="https://publications.waset.org/abstracts/search?q=Dina%20Sadat%20Mousavian"> Dina Sadat Mousavian</a>, <a href="https://publications.waset.org/abstracts/search?q=Parvin%20Sharayei"> Parvin Sharayei</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the effect of carboxymethyl cellulose (CMC), tragacanth, and saalab hydrocolloids in two concentrations (0.3%, 0.7%) and different frying media, refined canola oil (RCO), RCO + 1% bene kernel oil (BKO), and RCO + 1 mg/l unsaponifiable matter (USM) of BKO on acrylamide formation in fried potato slices. The hydrocolloid coatings significantly reduced acrylamide formation in potatoes fried in all oils. Increasing the hydrocolloid concentration from 0.3% to 0.7% produced no effective inhibition of acrylamide. The 0.7 % CMC solution was identified as the most promising inhibitor of acrylamide formation in RCO oil, with a 62.9% reduction in acrylamide content. The addition of BKO or USM to RCO led to a noticeable reduction in the acrylamide level in fried potato slices. The findings suggest that a 0.7% CMC solution and RCO+USM are promising inhibitors of acrylamide formation in fried potato products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=CMC" title="CMC">CMC</a>, <a href="https://publications.waset.org/abstracts/search?q=frying" title=" frying"> frying</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=saalab" title=" saalab"> saalab</a>, <a href="https://publications.waset.org/abstracts/search?q=tracaganth" title=" tracaganth"> tracaganth</a> </p> <a href="https://publications.waset.org/abstracts/6177/effect-of-hydrocolloid-coatings-and-bene-kernel-oil-acrylamide-formation-during-potato-deep-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6177.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">288</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">189</span> Assessment of Frying Material by Deep-Fat Frying Method</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Brinda%20Sharma">Brinda Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Saakshi%20S.%20Sarpotdar"> Saakshi S. Sarpotdar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Deep-fat frying is popular standard method that has been studied basically to clarify the complicated mechanisms of fat decomposition at high temperatures and to assess their effects on human health. The aim of this paper is to point out the application of method engineering that has been recently improved our understanding of the fundamental principles and mechanisms concerned at different scales and different times throughout the process: pretreatment, frying, and cooling. It covers the several aspects of deep-fat drying. New results regarding the understanding of the frying method that are obtained as a results of major breakthroughs in on-line instrumentation (heat, steam flux, and native pressure sensors), within the methodology of microstructural and imaging analysis (NMR, MRI, SEM) and in software system tools for the simulation of coupled transfer and transport phenomena. Such advances have opened the approach for the creation of significant information of the behavior of varied materials and to the event of latest tools to manage frying operations via final product quality in real conditions. Lastly, this paper promotes an integrated approach to the frying method as well as numerous competencies like those of chemists, engineers, toxicologists, nutritionists, and materials scientists also as of the occupation and industrial sectors. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=cooling" title=" cooling"> cooling</a>, <a href="https://publications.waset.org/abstracts/search?q=imaging%20analysis%20%28NMR" title=" imaging analysis (NMR"> imaging analysis (NMR</a>, <a href="https://publications.waset.org/abstracts/search?q=MRI" title=" MRI"> MRI</a>, <a href="https://publications.waset.org/abstracts/search?q=SEM%29" title=" SEM)"> SEM)</a>, <a href="https://publications.waset.org/abstracts/search?q=deep-fat%20frying" title=" deep-fat frying"> deep-fat frying</a> </p> <a href="https://publications.waset.org/abstracts/21739/assessment-of-frying-material-by-deep-fat-frying-method" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21739.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">430</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">188</span> Quantification and Thermal Behavior of Rice Bran Oil, Sunflower Oil and Their Model Blends </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Harish%20Kumar%20Sharma">Harish Kumar Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Garima%20Sengar"> Garima Sengar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice bran oil is considered comparatively nutritionally superior than different fats/oils. Therefore, model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were explored for changes in the different physicochemical parameters. Repeated deep fat frying process was carried out by using dried potato in order to study the thermal behaviour of pure rice bran oil, sunflower oil and their model blends. Pure rice bran oil and sunflower oil had shown good thermal stability during the repeated deep fat frying cycles. Although, the model blends constituting 60% RBO + 40% SFO showed better suitability during repeated deep fat frying than the remaining blended oils. The quantification of pure rice bran oil in the blended oils, physically refined rice bran oil (PRBO): SnF (sunflower oil) was carried by different methods. The study revealed that regression equations based on the oryzanol content, palmitic acid composition and iodine value can be used for the quantification. The rice bran oil can easily be quantified in the blended oils based on the oryzanol content by HPLC even at 1% level. The palmitic acid content in blended oils can also be used as an indicator to quantify rice bran oil at or above 20% level in blended oils whereas the method based on ultrasonic velocity, acoustic impedance and relative association showed initial promise in the quantification. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice%20bran%20oil" title="rice bran oil">rice bran oil</a>, <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title=" sunflower oil"> sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=frying" title=" frying"> frying</a>, <a href="https://publications.waset.org/abstracts/search?q=quantification" title=" quantification"> quantification</a> </p> <a href="https://publications.waset.org/abstracts/50592/quantification-and-thermal-behavior-of-rice-bran-oil-sunflower-oil-and-their-model-blends" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50592.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">187</span> Changes in Textural Properties of Zucchini Slices with Deep-Fat-Frying</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Karacabey">E. Karacabey</a>, <a href="https://publications.waset.org/abstracts/search?q=%C5%9E.%20G.%20%C3%96z%C3%A7elik"> Ş. G. Özçelik</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Turan"> M. S. Turan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Baltac%C4%B1o%C4%9Flu"> C. Baltacıoğlu</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20K%C3%BC%C3%A7%C3%BCk%C3%B6ner"> E. Küçüköner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Changes in textural properties of zucchini slices under effects of frying conditions were investigated. Frying time and temperature were interested process variables like slice thickness. Slice thickness was studied at three levels (2, 3, and 4 mm). Frying process was performed at two temperature levels (160 and 180 °C) and each for five different process time periods (1, 2, 3, 5, 8 and 10 min). As frying oil sunflower oil was used. Before frying zucchini slices were thermally processes in boiling water for 90 seconds to inactivate at least 80% of plant’s enzymes. After thermal process, zucchini slices were fried in an industrial fryer at specified temperature and time pairs. Fried slices were subjected to textural profile analysis (TPA) to determine textural properties. In this extent hardness, elasticity, cohesion, chewiness, firmness values of slices were figured out. Statistical analysis indicated significant variations in the studied textural properties with process conditions (p < 0.05). Hardness and firmness were determined for fresh and thermally processes zucchini slices to compare each others. Differences in hardness and firmness of fresh, thermally processed and fried slices were found to be significant (p < 0.05). This project (113R015) has been supported by TUBITAK. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sunflower%20oil" title="sunflower oil">sunflower oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hardness" title=" hardness"> hardness</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=slice%20thickness" title=" slice thickness"> slice thickness</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20temperature" title=" frying temperature"> frying temperature</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20time" title=" frying time"> frying time</a> </p> <a href="https://publications.waset.org/abstracts/28060/changes-in-textural-properties-of-zucchini-slices-with-deep-fat-frying" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28060.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">186</span> Comparison of the Oxidative Stability of Chinese Vegetable Oils during Repeated Deep-Frying of French Fries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=TranThi%20Ly">TranThi Ly</a>, <a href="https://publications.waset.org/abstracts/search?q=Ligang%20Yang"> Ligang Yang</a>, <a href="https://publications.waset.org/abstracts/search?q=Hechun%20Liu"> Hechun Liu</a>, <a href="https://publications.waset.org/abstracts/search?q=Dengfeng%20Xu"> Dengfeng Xu</a>, <a href="https://publications.waset.org/abstracts/search?q=Haiteng%20Zhou"> Haiteng Zhou</a>, <a href="https://publications.waset.org/abstracts/search?q=Shaokang%20Wang"> Shaokang Wang</a>, <a href="https://publications.waset.org/abstracts/search?q=Shiqing%20Chen"> Shiqing Chen</a>, <a href="https://publications.waset.org/abstracts/search?q=Guiju%20Sun"> Guiju Sun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to evaluate the oxidative stability of Chinese vegetable oils during repeated deep-frying. For frying media, palm oil (PO), sunflower oil (SFO), soybean oil (SBO), and canola oil (CO) were used. French fries were fried in oils heated to 180 ± 50℃. The temperature was kept constant during the eight h of the frying process. The oil quality was measured according to the fatty acid (FA) content, trans fatty acid (TFA) compounds, and chemical properties such as peroxide value (PV), acid value (AV), anisidine value (AnV), and malondialdehyde (MDA). Additionally, the sensory characteristics such as color, flavor, greasiness, crispiness, and overall acceptability of the French fries were assessed. Results showed that the PV, AV, AnV, MDA, and TFA content of SFO, CO, and SBO significantly increased in conjunction with prolonged frying time. During the deep-frying process, the SBO showed the lowest oxidative stability at all indices, while PO retained oxidative stability and generated the lowest level of TFA. The French fries fried in PO also offered better sensory properties than the other oils. Therefore, results regarding oxidative stability and sensory attributes suggested that among the examined vegetable oils, PO appeared to be the best oil for frying food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=vegetable%20oils" title="vegetable oils">vegetable oils</a>, <a href="https://publications.waset.org/abstracts/search?q=French%20fries" title=" French fries"> French fries</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a>, <a href="https://publications.waset.org/abstracts/search?q=frying%20oil" title=" frying oil"> frying oil</a> </p> <a href="https://publications.waset.org/abstracts/159997/comparison-of-the-oxidative-stability-of-chinese-vegetable-oils-during-repeated-deep-frying-of-french-fries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/159997.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">117</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">185</span> Modelling of Moisture Loss and Oil Uptake during Deep-Fat Frying of Plantain</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=James%20A.%20Adeyanju">James A. Adeyanju</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20O.%20Olajide"> John O. Olajide</a>, <a href="https://publications.waset.org/abstracts/search?q=Akinbode%20A.%20Adedeji"> Akinbode A. Adedeji</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A predictive mathematical model based on the fundamental principles of mass transfer was developed to simulate the moisture content and oil content during Deep-Fat Frying (DFF) process of dodo. The resulting governing equation, that is, partial differential equation that describes rate of moisture loss and oil uptake was solved numerically using explicit Finite Difference Technique (FDT). Computer codes were written in MATLAB environment for the implementation of FDT at different frying conditions and moisture loss as well as oil uptake simulation during DFF of dodo. Plantain samples were sliced into 5 mm thickness and fried at different frying oil temperatures (150, 160 and 170 ⁰C) for periods varying from 2 to 4 min. The comparison between the predicted results and experimental data for the validation of the model showed reasonable agreement. The correlation coefficients between the predicted and experimental values of moisture and oil transfer models ranging from 0.912 to 0.947 and 0.895 to 0.957, respectively. The predicted results could be further used for the design, control and optimization of deep-fat frying process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=frying" title="frying">frying</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20loss" title=" moisture loss"> moisture loss</a>, <a href="https://publications.waset.org/abstracts/search?q=modelling" title=" modelling"> modelling</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20uptake" title=" oil uptake"> oil uptake</a> </p> <a href="https://publications.waset.org/abstracts/86942/modelling-of-moisture-loss-and-oil-uptake-during-deep-fat-frying-of-plantain" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86942.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">447</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">184</span> Scaling up Potato Economic Opportunities: Evaluation of Youths Participation in Potato Value Chain in Nigeria </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chigozirim%20N.%20Onwusiribe">Chigozirim N. Onwusiribe</a>, <a href="https://publications.waset.org/abstracts/search?q=Jude%20A.%20Mbanasor"> Jude A. Mbanasor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The potato value chain when harnessed can engage numerous youths and aid in the fight against poverty, malnutrition and unemployment. This study seeks to evaluate the level of youth participation in the potato value chain in Nigeria. Specifically, this study will examine the extent of youth participation in potato value chain, analyze the cost, benefits and sustainability of youth participation in the potato value chain, identify the factors that can propel or hinder youth participation in the potato value chain and make recommendations that will result in the increase in youth employment in the potato value chain. This study was conducted in the North Central and South East geopolitical zones of Nigeria. A multi stage sampling procedure was used to select 540 youths from the study areas. Focused group discussions and survey approach was used to elicit the required data. The data were analyzed using statistical and econometric tools. The study revealed that the potato value chain is very profitable. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=value" title="value">value</a>, <a href="https://publications.waset.org/abstracts/search?q=chain" title=" chain"> chain</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=youth" title=" youth"> youth</a>, <a href="https://publications.waset.org/abstracts/search?q=enterprise" title=" enterprise"> enterprise</a> </p> <a href="https://publications.waset.org/abstracts/115729/scaling-up-potato-economic-opportunities-evaluation-of-youths-participation-in-potato-value-chain-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/115729.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">156</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">183</span> Effect of Elevated Temperatures on Trans Fat Content and Oxidative Parameters of Groundnut Oil</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Akanksha%20Jain">Akanksha Jain</a>, <a href="https://publications.waset.org/abstracts/search?q=Santosh%20J.%20Passi"> Santosh J. Passi</a>, <a href="https://publications.waset.org/abstracts/search?q=William%20Selvamurthy"> William Selvamurthy</a>, <a href="https://publications.waset.org/abstracts/search?q=Archna%20Singh"> Archna Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Heating/frying at elevated temperatures cause numerous physiochemical reactions including oxidative deterioration and trans fatty acid (TFA) formation; however Indian data on these parameters are scanty. The present study was designed to assess the effect of constant heating/frying on formation of TFAs and oxidative stability in groundnut oil. 750 mL of the oil was heated in a large iron karahi (utensil similar to a wok) and freshly cut potato strips were fried constantly at varying temperatures (160ºC, 180ºC, 200ºC, 220ºC, 230ºC). In each case, the oil sample was drawn after one hour and stored at –20ºC until analysed. While TFA was estimated using gas chromatography with flame ionisation detector (AOCS official method Ce 1h–05), other chemical parameters were assessed by AOCS official methods. Oil samples subjected to heating/frying at varying temperatures demonstrated a significant increase in TFAs (p < 0.01) and saturated fatty acids (p < 0.01) while there was a corresponding decrease in cis-unsaturated fatty acids (p < 0.01). Frying process demonstrated greater TFA formation (mean TFA at 160ºC being 0.11±0.01g/100g; at 230ºC it being 2.33±0.05g/100g) as compared to heating alone (mean TFA at 160ºC being 0.07g±0.01/100g; at 230ºC it being 0.47±0.02g/100g), indicating that there was a significant difference in the generation of TFAs during the two thermal treatments (heating vs. frying; p=0.05). With increasing temperatures, acid value, p-anisidine value and total oxidation (TOTOX) value registered a significant increase (p < 0.01); however, peroxide value was found to be inconsistent. Thus, the formation of TFA and various oxidative parameters (except peroxide value) is directly influenced by the temperature of heating/frying. Since TFA formation and poor oxidative stability of oils can pose serious health concerns, food safety agencies/organizations need to devise appropriate policies, stringent food laws/standards and impose necessary safety regulations to curb oil abuse during the process of heating and frying. There is a dire need to raise consumer awareness regarding deleterious health effects of TFA and oxidative deterioration of oils at elevated temperatures employed during heating/frying procedures. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cis-unsaturated%20fatty%20acid" title="cis-unsaturated fatty acid">cis-unsaturated fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=saturated%20fatty%20acid" title=" saturated fatty acid"> saturated fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=trans%20fatty%20acid" title=" trans fatty acid"> trans fatty acid</a> </p> <a href="https://publications.waset.org/abstracts/95093/effect-of-elevated-temperatures-on-trans-fat-content-and-oxidative-parameters-of-groundnut-oil" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95093.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">184</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">182</span> The Relationship of Anthocyanins with Color of Organically and Conventionally Cultivated Potatoes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Murniece">I. Murniece</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Tomsone"> L. Tomsone</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Skrabule"> I. Skrabule</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Vaivode"> A. Vaivode</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. Potato tubers contain significant amounts of anthocyanins. The aim of this research was to determine the content of anthocyanins and its relationship with the colour of organically and conventionally cultivated potato varieties. In the research eight potato samples of three potato varieties were analysed on anthocyanins, dry matter content and colour. Obtained results show that there was no significant influence on amount of anthocyanins between different cultivation environments (p>0.05) while between varieties-significant difference (p<0.05). Strong correlation between the amount of anthocyanins and colour was determined. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=potato%20variety" title="potato variety">potato variety</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=organic" title=" organic"> organic</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional" title=" conventional"> conventional</a>, <a href="https://publications.waset.org/abstracts/search?q=dry%20matter" title=" dry matter"> dry matter</a> </p> <a href="https://publications.waset.org/abstracts/7516/the-relationship-of-anthocyanins-with-color-of-organically-and-conventionally-cultivated-potatoes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7516.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">186</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">181</span> The Perspective of Waste Frying Oil in São Paulo and Its Dimensions in the Reverse Logistics of the Production of Biodiesel</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Max%20Filipe%20Goncalves">Max Filipe Goncalves</a>, <a href="https://publications.waset.org/abstracts/search?q=Alessandra%20Concilio"> Alessandra Concilio</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodrigo%20Shimada"> Rodrigo Shimada</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The waste frying oil is highly pollutant when disposed incorrectly in the environment. Is necessary search of the Reverse Logistics to identify how can be structure to return the waste like this to productive chain and to be used in the new process. In this context, the objective of this paper is to analyze the perspective of the waste frying oil in São Paulo, and its dimensions in the production of biodiesel. Subjacent factors such as the agents, motivators and legal aspects were analyzed to demonstrate it. Then, the SWOT matrix was built with the aspects observed and the forces, weaknesses, opportunities and threats of the reverse logistic chain in São Paulo. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biodiesel" title="biodiesel">biodiesel</a>, <a href="https://publications.waset.org/abstracts/search?q=perspective" title=" perspective"> perspective</a>, <a href="https://publications.waset.org/abstracts/search?q=reverse%20logistic" title=" reverse logistic"> reverse logistic</a>, <a href="https://publications.waset.org/abstracts/search?q=WFO" title=" WFO"> WFO</a> </p> <a href="https://publications.waset.org/abstracts/59374/the-perspective-of-waste-frying-oil-in-sao-paulo-and-its-dimensions-in-the-reverse-logistics-of-the-production-of-biodiesel" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59374.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">209</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">180</span> Survey of Potato Viral Infection Using Das-Elisa Method in Georgia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maia%20Kukhaleishvili">Maia Kukhaleishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Ekaterine%20Bulauri"> Ekaterine Bulauri</a>, <a href="https://publications.waset.org/abstracts/search?q=Iveta%20Megrelishvili"> Iveta Megrelishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamar%20Shamatava"> Tamar Shamatava</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamar%20Chipashvili"> Tamar Chipashvili</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plant viruses can cause loss of yield and quality in a lot of important crops. Symptoms of pathogens are variable depending on the cultivars and virus strain. Selection of resistant potato varieties would reduce the risk of virus transmission and significant economic impact. Other way to avoid reduced harvest yields is regular potato seed production sampling and testing for viral infection. The aim of this study was to determine the occurrence and distribution of viral diseases according potato cultivars for further selection of virus-free material in Georgia. During the summer 2015- 2016, 5 potato cultivars (Sante, Laura, Jelly, Red Sonia, Anushka) at 5 different farms located in Akhalkalaki were tested for 6 different potato viruses: Potato virus A (PVA), Potato virus M (PVM), Potato virus S (PVS), Potato virus X (PVX), Potato virus Y (PVY) and potato leaf roll virus (PLRV). A serological method, Double Antibody Sandwich-Enzyme linked Immunosorbent Assay (DASELISA) was used at the laboratory to analyze the results. The result showed that PVY (21.4%) and PLRV (19.7%) virus presence in collected samples was relatively high compared to others. Researched potato cultivars except Jelly and Laura were infected by PVY with different concentrations. PLRV was found only in three potato cultivars (Sante, Jelly, Red Sonia) and PVM virus (3.12%) was characterized with low prevalence. PVX, PVA and PVS virus infection was not reported. It would be noted that 7.9% of samples were containing PVY/PLRV mix infection. Based on the results it can be concluded that PVY and PLRV infections are dominant in all research cultivars. Therefore significant yield losses are expected. Systematic, long-term control of potato viral infection, especially seed-potatoes, must be regarded as the most important factor to increase seed productivity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=virus" title="virus">virus</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=infection" title=" infection"> infection</a>, <a href="https://publications.waset.org/abstracts/search?q=diseases" title=" diseases"> diseases</a> </p> <a href="https://publications.waset.org/abstracts/100087/survey-of-potato-viral-infection-using-das-elisa-method-in-georgia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/100087.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">290</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">179</span> Diversification of Sweet Potato Blends and Utilization for Malnutrition and Poverty Alleviation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ladele%20Ademola%20A.">Ladele Ademola A.</a>, <a href="https://publications.waset.org/abstracts/search?q=Nkiru%20T.%20Meludu"> Nkiru T. Meludu</a>, <a href="https://publications.waset.org/abstracts/search?q=Olufunke%20Ezekiel"> Olufunke Ezekiel</a>, <a href="https://publications.waset.org/abstracts/search?q=Olaoye%20Taye%20F."> Olaoye Taye F.</a>, <a href="https://publications.waset.org/abstracts/search?q=Okanlowan%20Oluwatoyin%20M."> Okanlowan Oluwatoyin M.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Value addition to agricultural produce is of possible potential in reducing poverty, improving food security and malnutrition, therefore the need to develop small and micro-enterprises of sweet potato production. The study was carried out in Nigeria to determine the acceptability of blends sweet potato (Ipomea batatas) and commodities yellow maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine max), bambara groundnut (Vigna subterranean), guinea corn (Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two methods. The first method involved the use of a fabricated gas powered cabinet dryer to dry sulphited chips and the second method was the use of traditional sun drying method without the addition of the chemical. The blends were also assessed in terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40 of sweet potato/guinea corn), YTE (100% soybean), TYG (100% sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100% Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet potato/ yellow maize). In addition, chemical analysis carried out revealed that sweet potato has high percentage of vitamins A and C, potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and iron (Fe) and fibre content. There is also an increase of vitamin A and Iron in the blended products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=blends" title="blends">blends</a>, <a href="https://publications.waset.org/abstracts/search?q=diversification" title=" diversification"> diversification</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation"> sensory evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20potato" title=" sweet potato"> sweet potato</a>, <a href="https://publications.waset.org/abstracts/search?q=utilization" title=" utilization"> utilization</a> </p> <a href="https://publications.waset.org/abstracts/26905/diversification-of-sweet-potato-blends-and-utilization-for-malnutrition-and-poverty-alleviation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26905.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">506</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">178</span> Effect of Two Cooking Methods on Kinetics of Polyphenol Content, Flavonoid Content and Color of a Tunisian Meal: Molokheiya (Corchorus olitorius)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Njoumi">S. Njoumi</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Ben%20Haj%20Said"> L. Ben Haj Said</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20J.%20Amiot"> M. J. Amiot</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Bellagha"> S. Bellagha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The main objective of this research was to establish the kinetics of variation of total polyphenol content (TPC) and total flavonoid content (TFC) in Tunisian Corchorus olitorius powder and in a traditional home cooked-meal (Molokheiya) when using stewing and stir-frying as cooking methods, but also to compare the effect of these two common cooking practices on water content, TPC, TFC and color. The L*, a* and b* coordinates values of the Molokheiya varied from 24.955±0.039 to 21.301±0.036, from -1.556±0.048 to 0.23±0.026 and from 5.675±0.052 to 6.313±0.103 when using stewing and from 21.328±0.025 to 20.56±0.021, from -1.093± 0.011to 0.121±0.007 and from 5.708±0.020 to 6.263±0.007 when using stir-frying, respectively. TPC and TFC increased during cooking. TPC of Molokheiya varied from 29.852±0.866 mg GAE/100 g to 220.416±0.519 mg GAE/100 g after 150 min of stewing and from 25.257±0.259 mg GAE/100 g to 208.897 ±0.173 mg GAE/100 g using stir-frying method during 150 min. TFC of Molokheiya varied from 48.229±1.47 mg QE/100 g to 843.802±1.841 mg QE/100 g when using stewing and from 37.031± 0.368 mg QE/100 g to 775.312±0.736 mg QE/100 g when using stir-frying. Kinetics followed similar curves in all cases but resulted in different final TPC and TFC. The shape of the kinetics curves suggests zero-order kinetics. The mathematical relations and the numerical approach used to model the kinetics of polyphenol and flavonoid contents in Molokheiya are described. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Corchorus%20olitorius" title="Corchorus olitorius">Corchorus olitorius</a>, <a href="https://publications.waset.org/abstracts/search?q=Molokheiya" title=" Molokheiya"> Molokheiya</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=kinetic" title=" kinetic"> kinetic</a> </p> <a href="https://publications.waset.org/abstracts/29841/effect-of-two-cooking-methods-on-kinetics-of-polyphenol-content-flavonoid-content-and-color-of-a-tunisian-meal-molokheiya-corchorus-olitorius" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29841.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">355</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">177</span> Anthropometric Data Variation within Gari-Frying Population</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=T.%20M.%20Samuel">T. M. Samuel</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20O.%20Aremu"> O. O. Aremu</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20O.%20Ismaila"> I. O. Ismaila</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20I.%20Onu"> L. I. Onu</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20O.%20Adetifa"> B. O. Adetifa</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20E.%20Adegbite"> S. E. Adegbite</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20O.%20Olokoshe"> O. O. Olokoshe</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The imperative of anthropometry in designing to fit cannot be overemphasized. Of essence is the variability of measurements among population for which data is collected. In this paper anthropometric data were collected for the design of gari-frying facility such that work system would be designed to fit the gari-frying population in the Southwestern states of Nigeria comprising Lagos, Ogun, Oyo, Osun, Ondo, and Ekiti. Twenty-seven body dimensions were measured among 120 gari-frying processors. Statistical analysis was performed using SPSS package to determine the mean, standard deviation, minimum value, maximum value and percentiles (2nd, 5th, 25th, 50th, 75th, 95th, and 98th) of the different anthropometric parameters. One sample t-test was conducted to determine the variation within the population. The 50th percentiles of some of the anthropometric parameters were compared with those from other populations in literature. The correlation between the worker’s age and the body anthropometry was also investigated.The mean weight, height, shoulder height (sitting), eye height (standing) and eye height (sitting) are 63.37 kg, 1.57 m, 0.55 m, 1.45 m, and 0.67 m respectively.Result also shows a high correlation with other populations and a statistically significant difference in variability of data within the population in all the body dimensions measured. With a mean age of 42.36 years, results shows that age will be a wrong indicator for estimating the anthropometry for the population. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthropometry" title="anthropometry">anthropometry</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20processing" title=" cassava processing"> cassava processing</a>, <a href="https://publications.waset.org/abstracts/search?q=design%20to%20fit" title=" design to fit"> design to fit</a>, <a href="https://publications.waset.org/abstracts/search?q=gari-frying" title=" gari-frying"> gari-frying</a>, <a href="https://publications.waset.org/abstracts/search?q=workstation%20design" title=" workstation design"> workstation design</a> </p> <a href="https://publications.waset.org/abstracts/32571/anthropometric-data-variation-within-gari-frying-population" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32571.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">253</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">176</span> Production of Alcohol from Sweet Potato</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abhishek%20S.%20Shete">Abhishek S. Shete</a> </p> <p class="card-text"><strong>Abstract:</strong></p> There is nothing new in the use of alcohol made from root crops as a motor fuel. Alcohol is an excellent alternative motor fuel for petrol engines. The reason alcohol fuel has not been fully exploited is that, up until now; gasoline has been cheap, available, and easy to produce. However, nowadays, crude oil is getting scarce, and the historic price difference between alcohol and gasoline is getting narrower. Alcohol fuel can be an important part of the solution for Rwanda because there is tremendous scope to use bulk production of sweet potato into alcohol. The total sweet potato production in both seasons is found to be 1.607.296 tones/year. The average productivity of sweet potato in the country irrespective of seasons is found to be 8.9 tones/ha. If all of the available agricultural surplus were converted to ethanol, alcohol would supply less than 5% of motor fuel needs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=root%20crops" title="root crops">root crops</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20potato" title=" sweet potato"> sweet potato</a>, <a href="https://publications.waset.org/abstracts/search?q=surplus" title=" surplus"> surplus</a>, <a href="https://publications.waset.org/abstracts/search?q=alcohol" title=" alcohol"> alcohol</a> </p> <a href="https://publications.waset.org/abstracts/1974/production-of-alcohol-from-sweet-potato" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/1974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">423</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">175</span> Potato Production under Brakish Water and Compost Use</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samih%20Abubaker">Samih Abubaker</a>, <a href="https://publications.waset.org/abstracts/search?q=Amjad%20Abuserhan"> Amjad Abuserhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ghandi%20Anfoka"> Ghandi Anfoka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Potato yield reduction and soil salt accumulation are the main obstacles of using brackish water in irrigation. This study was carried out at Al- Balqa` Applied University research station, to investigate the impact of compost use on potato production and salt accumulation in the soil under brackish water, during 2014 growing season. Whole tubers of three imported potato cultivars (Spunta, Faluka and Ammbetion) were planted in pots with different soil and compost percentages (0, 20, 40, 60, 80, and 100%) and were irrigated with three water salinity levels (1.25, 5 and 10 ds/cm). A split-split plot design was used, where potato cultivars were arranged in the main plots, the brackish water treatments were in the sub-main and the soil amended treatments were in the sub-sub plots. Potato yield was generally decreased only when pots were irrigated by water of 10 ds/cm salinity compared with 1.25 and 5 ds/cm. Drainage water salinity, however, was increased as compost percentage increased. Nevertheless, salt accumulation in the growing media was decreased as the compost percentage level increased. Therefore, it can be concluded that brackish water, up to 5 ds/cm can be used to irrigate potato especially, when organic amendments were added to the soil to promote plant growth, yield and reduce salt accumulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brackish%20water" title="brackish water">brackish water</a>, <a href="https://publications.waset.org/abstracts/search?q=compost" title=" compost"> compost</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=salt%20accumulation" title=" salt accumulation "> salt accumulation </a> </p> <a href="https://publications.waset.org/abstracts/27857/potato-production-under-brakish-water-and-compost-use" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27857.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">321</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">174</span> Evaluation of Three Potato Cultivars for Processing (Crisp French Fries)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hatim%20Bastawi">Hatim Bastawi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Three varieties of potatoes, namely Agria, Alpha and Diamant were evaluated for their suitability for industrial production of French fries. The evaluation was under taken after testing quality parameters of specific gravity, dry matter, peeling ratio, and defect after frying and panel test. The variety Agria ranked the best followed by Alpha with regard to the parameters tested. On the other hand, Diamant showed significantly higher defect percentage than the other cultivars. Also, it was significantly judged of low acceptance by panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cultivars" title="cultivars">cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=crisps" title=" crisps"> crisps</a>, <a href="https://publications.waset.org/abstracts/search?q=French%20fries" title=" French fries"> French fries</a> </p> <a href="https://publications.waset.org/abstracts/40023/evaluation-of-three-potato-cultivars-for-processing-crisp-french-fries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40023.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">173</span> Monitoring of Potato Rot Nematode (Ditylenchus destructor Thorne, 1945) in Southern Georgia Nematode Fauna Diversity of Rhizosphere</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Tskitishvili">E. Tskitishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Jgenti"> L. Jgenti</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Eliava"> I. Eliava</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Tskitishvili"> T. Tskitishvili</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Bagathuria"> N. Bagathuria</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Gigolashvili"> M. Gigolashvili </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The nematode fauna of 20 agrocenosis (soil, tuber of potato, green parts of plant, roots) was studied in four regions in South Georgia (Akhaltsikhe, Aspindza, Akhalkalaki, Ninotsminda). In all, there were registered 173 forms of free-living and Phyto-parasitic nematodes, including 132 forms which were specified according to their species. A few exemplars of potato root nematode (Ditylenchus destructor) were identified in soil samples taken in Ninotsminda, Akhalkalaki and Aspinda stations, i.e. invasion is weak. Based on our data, potato Ditylenchus was not found in any of the researched tubers, while based on the data of previous years the most of tubers were infested. The cysts of 'golden nematodes' were not found during inspection of material for detection of Globoderosis <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ditylenchus" title="ditylenchus">ditylenchus</a>, <a href="https://publications.waset.org/abstracts/search?q=monitoring" title=" monitoring"> monitoring</a>, <a href="https://publications.waset.org/abstracts/search?q=nematoda" title=" nematoda"> nematoda</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a> </p> <a href="https://publications.waset.org/abstracts/29630/monitoring-of-potato-rot-nematode-ditylenchus-destructor-thorne-1945-in-southern-georgia-nematode-fauna-diversity-of-rhizosphere" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29630.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">356</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">172</span> Serological and Molecular Detection of Alfalfa Mosaic Virus in the Major Potato Growing Areas of Saudi Arabia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Khalid%20Alhudaib">Khalid Alhudaib</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Potato is considered as one of the most important and potential vegetable crops in Saudi Arabia. Alfalfa mosaic virus (AMV), genus Alfamovirus, family Bromoviridae is among the broad spread of viruses in potato. During spring and fall growing seasons of potato in 2015 and 2016, several field visits were conducted in the four major growing areas of potato cultivation (Riyadh-Qaseem-Hail-Hard). The presence of AMV was detected in samples using ELISA, dot blot hybridization and/or RT-PCR. The highest occurrence of AMV was observed as 18.6% in Qaseem followed by Riyadh with 15.2% while; the lowest infection rates were recorded in Hard and Hail, 8.3 and 10.4%, respectively. The sequences of seven isolates of AMV obtained in this study were determined and the sequences were aligned with the other sequences available in the GenBank database. Analyses confirmed the low variability among AMV isolated in this study, which means that all AMV isolates may originate from the same source. Due to high incidence of AMV, other economic susceptible crops may become affected by high incidence of this virus in potato crops. This requires accurate examination of potato seed tubers to prevent the spread of the virus in Saudi Arabia. The obtained results indicated that the hybridization and ELISA are suitable techniques in the routine detection of AMV in a large number of samples while RT-PCR is more sensitive and essential for molecular characterization of AMV. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alfamovirus" title="Alfamovirus">Alfamovirus</a>, <a href="https://publications.waset.org/abstracts/search?q=AMV" title=" AMV"> AMV</a>, <a href="https://publications.waset.org/abstracts/search?q=Alfalfa%20mosaic%20virus" title=" Alfalfa mosaic virus"> Alfalfa mosaic virus</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR" title=" PCR"> PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a> </p> <a href="https://publications.waset.org/abstracts/95928/serological-and-molecular-detection-of-alfalfa-mosaic-virus-in-the-major-potato-growing-areas-of-saudi-arabia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/95928.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">177</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">171</span> Comparison of Storage Facilities on Different Varieties of Orange Fleshed Sweet Potato Grown in Rwanda</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean%20Paul%20Hategekimana">Jean Paul Hategekimana</a>, <a href="https://publications.waset.org/abstracts/search?q=Dukuzumuremyi%20Yvonne"> Dukuzumuremyi Yvonne</a>, <a href="https://publications.waset.org/abstracts/search?q=Mukeshimana%20Marthe"> Mukeshimana Marthe</a>, <a href="https://publications.waset.org/abstracts/search?q=Alexandre%20Niyonshima"> Alexandre Niyonshima</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sweet potato (Ipomoea batatas) is a very important staple food crop in Rwanda due to its high growth and consumption in all parts of the country. The effect of seven different storage conditions on the quality and nutritional composition of the three most grown and consumed varieties of orange-fleshed sweet potato (OFSP), namely Kabode, Terimbere, and Vita, were studied over a period of six weeks at Postharvest Service and Training Center of University Rwanda, Busogo Campus. The potato stored under the following conditions (zero energy cooling chamber, ground washed sweet potato, ground unwashed sweet potato, perforated washed sweet potato, perforated unwashed sweet potato, non-perforated washed sweet potato, and non-perforated unwashed sweet potato) were assessed in this study. These storage conditions are the modifications of existing methods currently used in Rwanda for suitable local climatic conditions. Hence, 30kgs of freshly harvested OFSP for each variety were bought from farmers of Gakenke and Rulindo districts and then transported to the postharvest training and service center UR-CAVM, Busogo Campus. 2.5kg of each potato sample was selected and stored under the above-mentioned storage conditions after pretreatment. Data were collected for six weeks on percent weight loss, shrinkability and the general appearance at interval of three days. The stored samples were also analyzed for moisture, crude ash, crude fiber, and reduced sugar levels during the entire storage period. Results showed the difference among the various storage conditions. It was shown that ZECC and non-perforated sacs (in the open air) storage techniques had good potential for storage of orange flesh sweet potato for up to six weeks without considerable change in physical and nutritional parameters compared to other considered conditions and, therefore, can be recommended as more useful for OSFP at farm level and during transport and market storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ZECC" title="ZECC">ZECC</a>, <a href="https://publications.waset.org/abstracts/search?q=orange%20fleshed%20sweet%20potato" title=" orange fleshed sweet potato"> orange fleshed sweet potato</a>, <a href="https://publications.waset.org/abstracts/search?q=perforated%20sacs" title=" perforated sacs"> perforated sacs</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20conditions" title=" storage conditions"> storage conditions</a> </p> <a href="https://publications.waset.org/abstracts/182278/comparison-of-storage-facilities-on-different-varieties-of-orange-fleshed-sweet-potato-grown-in-rwanda" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/182278.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">68</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">170</span> Salt Tolerance of Potato: Genetically Engineered with Atriplex canescens BADH Gene Driven by 3 Copies of CAMV35s Promoter</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Arfan%20Ali">Arfan Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Shahzad%20Iqbal"> Muhammad Shahzad Iqbal</a>, <a href="https://publications.waset.org/abstracts/search?q=Idrees%20Ahmad%20Nasir"> Idrees Ahmad Nasir</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Potato (Solanum tuberosum L.) is ranked among the top leading staple foods in the world. Salinity adversely affects potato crop yield and quality. Therefore, increased level of salt tolerance is a key factor to ensure high yield. The present study focused on the Agrobacterium-mediated transformation of Atriplex canescens betaine aldehyde dehydrogenase (BADH) gene, using single, double and triple CAMV35s promoter to improve salt tolerance in potato. Detection of seven potato lines harboring BADH gene, followed by identification of T-DNA insertions, determination of transgenes copies no through Southern Hybridization and quantification of BADH protein through Enzyme Linked Immunosorbent Assay were considered in this study. The results clearly depict that the salt tolerance of potato was found to be promoter-dependent, as the potato transgenic lines with triple promoter showed 4.4 times more glycine betaine production which consequently leads towards high resistance to salt stress as compared to transgenic potato lines with single and double promoters having least production of glycine betaine. Moreover, triple promoter transgenic potato lines have also shown lower levels of H2O2, malondialdehyde (MDA), relative electrical conductivity, high proline and chlorophyll content as compared other two lines having a single and double promoter. Insilco analysis also confirmed that Atriplex canescens BADH has the tendency to interact with sodium ions and water molecules. Taken together these facts it can be concluded that over-expression of BADH under triple CAMV35s promoter with more glycine betaine, chlorophyll & MDA contents, high relative quantities of other metabolites results in an enhanced level of salt tolerance in potato. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Atriplex%20canescens" title="Atriplex canescens">Atriplex canescens</a>, <a href="https://publications.waset.org/abstracts/search?q=BADH" title=" BADH"> BADH</a>, <a href="https://publications.waset.org/abstracts/search?q=CAMV35s%20promotor" title=" CAMV35s promotor"> CAMV35s promotor</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a>, <a href="https://publications.waset.org/abstracts/search?q=Solanum%20tubersum" title=" Solanum tubersum"> Solanum tubersum</a> </p> <a href="https://publications.waset.org/abstracts/59958/salt-tolerance-of-potato-genetically-engineered-with-atriplex-canescens-badh-gene-driven-by-3-copies-of-camv35s-promoter" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59958.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">277</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">169</span> Effect of Improved Potato Varieties Adoption on Farmers' Income in Ethiopia: An Endogenous Switching Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tsion%20Tekalegn">Tsion Tekalegn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Ethiopia, improved potato varieties are essential for food security, but smallholders' adoption of improved technologies limits their productivity. For this study, data was collected based on a structured questionnaire randomly collected from the 329 sample farmers (158 adopters and 171 non-adopters). We estimate the adoption of improved variety and causal impact using Endogenous Switching Regression (ESR), and a propensity Score Matching (PSM) was used to test the treatment effect. This helps us estimate the effect of improved potato variety on smallholder farmer income by controlling for the role of the selection bias problem stemming from both observed and unobserved heterogeneity. According to the result, key determinants influencing adoption include livestock ownership, access to extension services, and farming experience, which positively affect the likelihood of adopting improved varieties. In contrast, access to irrigation negatively correlates with adoption, suggesting that farmers with reliable water sources perceive less need for improved varieties. The ESR model result confirmed that improved potato variety adoption increases the smallholder farmer income with an estimated gain of 8.77%. Thus, to improve the potato variety of the farming households, the government should give due emphasis to potato production, and the extension services need to be strengthened. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=adoption" title="adoption">adoption</a>, <a href="https://publications.waset.org/abstracts/search?q=improved%20potato%20varieties" title=" improved potato varieties"> improved potato varieties</a>, <a href="https://publications.waset.org/abstracts/search?q=endogenous%20switching%20regression" title=" endogenous switching regression"> endogenous switching regression</a>, <a href="https://publications.waset.org/abstracts/search?q=Ethiopia" title=" Ethiopia"> Ethiopia</a> </p> <a href="https://publications.waset.org/abstracts/190178/effect-of-improved-potato-varieties-adoption-on-farmers-income-in-ethiopia-an-endogenous-switching-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/190178.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">32</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">168</span> Decomposition of Factors Affecting Farmers Net Income Variation of Potato Crop Production in Bangladesh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Shah%20Alamgir">M. Shah Alamgir</a>, <a href="https://publications.waset.org/abstracts/search?q=Jun%20Furuya"> Jun Furuya</a>, <a href="https://publications.waset.org/abstracts/search?q=Shintaro%20Kobayashi"> Shintaro Kobayashi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Abdus%20Salam"> M. Abdus Salam</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Farmers’ environmental and economic situations are very diverse. In order to develop effective policies and technologies to improve farmers’ life standard, it is important to understand which factors induce the diversity of agricultural income. Analyze both primary and secondary data, this study applied descriptive, inferential statistical tools, and econometric techniques. From the study, farmers of Sylhet Division produce potato as one of the main cash crop with other seasonal crops. The total costs of potato production per hectare varied in different districts of Sylhet division in addition seed and hired labor cost has the biggest share of the full cost. To grasp the diversity of income, the study decomposes the variance of net income into different factors of potato production. Through this decomposition, seed cost is the important factors of income variability and it is the most important sector to induce total cost disparity for potato production. The result shows that 73% of net income variation is explained by gross income. It implies that potato yield or potato price (quality) or both vary widely among farmers. This finding is important of policymaking and technology development of agricultural farming in Bangladesh. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agricultural%20income" title="agricultural income">agricultural income</a>, <a href="https://publications.waset.org/abstracts/search?q=seed" title=" seed"> seed</a>, <a href="https://publications.waset.org/abstracts/search?q=hired%20labor" title=" hired labor"> hired labor</a>, <a href="https://publications.waset.org/abstracts/search?q=technology%20development" title=" technology development"> technology development</a> </p> <a href="https://publications.waset.org/abstracts/59116/decomposition-of-factors-affecting-farmers-net-income-variation-of-potato-crop-production-in-bangladesh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59116.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">167</span> Convective Hot Air Drying of Different Varieties of Blanched Sweet Potato Slices</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20O.%20Oke">M. O. Oke</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20S.%20Workneh"> T. S. Workneh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Drying behaviour of blanched sweet potato in a cabinet dryer using different five air temperatures (40-80oC) and ten sweet potato varieties sliced to 5 mm thickness were investigated. The drying data were fitted to eight models. The Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data obtained during the drying of all the varieties while Newton (Lewis) and Wang and Singh models gave the least fit. The values of Deff obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the highest which indicates that moisture diffusivity in sweet potato is affected by the genetic factor. Activation energy values ranged from 0.27-6.54 kJ/mol. The lower activation energy indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method. The drying behavior of blanched sweet potato was investigated in a cabinet dryer. Drying time decreased considerably with increase in hot air temperature. Out of the eight models fitted, the Modified Henderson and Pabis model gave the best fit to the experimental moisture ratio data on all the varieties while Newton, Wang and Singh models gave the least. The lower activation energy (0.27-6.54 kJ/mol) obtained indicates that drying of sweet potato slices requires less energy and is hence a cost and energy saving method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sweet%20potato%20slice" title="sweet potato slice">sweet potato slice</a>, <a href="https://publications.waset.org/abstracts/search?q=drying%20models" title=" drying models"> drying models</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20ratio" title=" moisture ratio"> moisture ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20diffusivity" title=" moisture diffusivity"> moisture diffusivity</a>, <a href="https://publications.waset.org/abstracts/search?q=activation%20energy" title=" activation energy"> activation energy</a> </p> <a href="https://publications.waset.org/abstracts/16844/convective-hot-air-drying-of-different-varieties-of-blanched-sweet-potato-slices" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16844.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">517</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">166</span> The Occurrence of Clavibacter michiganensis subsp. sepedonicus on Potato in South Sulawesi, Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Baharuddin%20Patandjengi">Baharuddin Patandjengi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Pabborong"> A. Pabborong</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Kuswinanti"> T. Kuswinanti </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bacterial ring rot caused by a gram-positive Coryneform bacterium Corynebacterium michiganensis subsp. sepedonicus is an important disease on potato crops in the world. The disease still belongs to an A1 quarantine pathogen in Indonesia, although it was found in West Java since 2013. The objective of this study was to know the presence of bacterial ring rot in four potato district areas in South Sulawesi. Infected samples were collected from potato fields and storage warehouses in Enrekang, Gowa, Jeneponto and Bantaeng districts. Potato tuber samples were cut and observed their vasiculer vessels and the bacterial ooze was used for isolation on Nutrient Agar and Nutrient Broth–Yeast extract medium. Bacterial isolates were then morphologically and physiologically characterized. A patogenicity test on eggplant and molecular characterization using PCR with specific primer for Cms (50F and Cms 50 R) was revealed for further identification. The results showed that Cms has become widespread in four districts of South Sulawesi. The bacterial ringrot disease incidence in these districts was reached above 30 %. All of 14 bacterial isolates that identified before using standard methods of EPPO, showed DNA band in size of 224 bp in PCR test, which indicated positively belong to C. michiganensis subsp. sepedonicus. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bacterial%20ring%20rot" title="bacterial ring rot">bacterial ring rot</a>, <a href="https://publications.waset.org/abstracts/search?q=clavibacter%20michiganensis%20pv.%20sepedonicus" title=" clavibacter michiganensis pv. sepedonicus"> clavibacter michiganensis pv. sepedonicus</a>, <a href="https://publications.waset.org/abstracts/search?q=PCR" title=" PCR"> PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=potato" title=" potato"> potato</a> </p> <a href="https://publications.waset.org/abstracts/36189/the-occurrence-of-clavibacter-michiganensis-subsp-sepedonicus-on-potato-in-south-sulawesi-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/36189.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">165</span> Mechanical Testing on Bioplastics Obtained from Banana and Potato Peels in the City of Bogotá, Colombia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Juan%20Eduardo%20Rolon%20Rios">Juan Eduardo Rolon Rios</a>, <a href="https://publications.waset.org/abstracts/search?q=Fredy%20Alejandro%20Orjuela"> Fredy Alejandro Orjuela</a>, <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Garcia%20Mariaca"> Alexander Garcia Mariaca</a> </p> <p class="card-text"><strong>Abstract:</strong></p> For banana and potato wastes, their peels are processed in order to make animal food with the condition that those wastes must not have started the decomposition process. One alternative to taking advantage of those wastes is to obtain a bioplastic based on starch from banana and potato shells. These products are 100% biodegradables, and researchers have been studying them for different applications, helping in the reduction of organic wastes and ordinary plastic wastes. Without petroleum affecting the prices of bioplastics, bioplastics market has a growing tendency and it is seen that it can keep this tendency in the medium term up to 350%. In this work, it will be shown the results for elasticity module and percent elongation for bioplastics obtained from a mixture of starch of bananas and potatoes peels, with glycerol as plasticizer. The experimental variables were the plasticizer percentage and the mixture between banana starch and potato starch. The results show that the bioplastics obtained can be used in different applications such as plastic bags or sorbets, verifying their admissible degradation percentages for each one of these applications. The results also show that they agree with the data found in the literature due to the fact that mixtures with a major amount of potato starch had the best mechanical properties because of the potato starch characteristics. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioplastics" title="bioplastics">bioplastics</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit%20waste" title=" fruit waste"> fruit waste</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20testing" title=" mechanical testing"> mechanical testing</a>, <a href="https://publications.waset.org/abstracts/search?q=mechanical%20properties" title=" mechanical properties"> mechanical properties</a> </p> <a href="https://publications.waset.org/abstracts/59578/mechanical-testing-on-bioplastics-obtained-from-banana-and-potato-peels-in-the-city-of-bogota-colombia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59578.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">293</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">164</span> Comparison of Potato Varieties under Different Water Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ali%20Assalmi">Ali Assalmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to compare the yield of two varieties of potato seeds under different water conditions. In the first part of the study, we conducted a literature review to gather academic research published on the two varieties. Based on the literature review, we optimized the water conditions for one variety and tested the other variety under high salinity water conditions. Our findings indicate that the optimized water conditions resulted in a very good yield for one variety of potato seeds. However, under high salinity water conditions, the other variety produced a higher yield in water that was not used due to the high salinity. Overall, our results suggest that the yield of potato seeds can vary significantly based on the water conditions and variety. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=potatoes" title="potatoes">potatoes</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20varieties" title=" seed varieties"> seed varieties</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20optimization" title=" water optimization"> water optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=high%20salinity" title=" high salinity"> high salinity</a>, <a href="https://publications.waset.org/abstracts/search?q=yield%20comparison" title=" yield comparison"> yield comparison</a> </p> <a href="https://publications.waset.org/abstracts/172580/comparison-of-potato-varieties-under-different-water-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/172580.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">73</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">163</span> Detection of Viral-Plant Interaction Using Some Pathogenesis Related Protein Genes to Identify Resistant Genes against Potato LeafRoll Virus and Potato Virus Y in Egyptian Isolates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Dalia.%20G.%20Aseel">Dalia. G. Aseel</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20E.%20Hafez"> E. E. Hafez</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20Hammad"> S. M. Hammad</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Viral RNAs of both potato leaf roll virus (PLRV) and potato virus Y (PVY) were extracted from infected potato leaves collected from different Egyptian regions. Differential Display Polymerase Chain Reaction (DD-PCR) using (Endogluconase, β-1,3-glucanases, Chitinase, Peroxidase and Polyphenol oxidase) primers (forward strand) for was performed. The obtained data revealed different banding patterns depending on the viral type and the region of infection. Regarding PLRV, a 58 up regulated and 19 down regulated genes were detected, while, 31 up regulated and 14 down regulated genes were observed in case of PVY. Based on the nucleotide sequencing, variable phylogenetic relationships were reported for the three sequenced genes coding for: Induced stolen tip protein, Disease resistance RPP-like protein and non-specific lipid-transfer protein. In a complementary approach, using the quantitative Real-time PCR, the expressions of PRs genes understudy were estimated in the infected leaves by PLRV and PVY of three potato cultivars (Spunta, Diamont and Cara). The infection with both viruses inhibited the expressions of the five PRs genes. On the contrary, infected leaves by PLRV or PVY elevated the expression of some defense genes. This interaction also may be enhanced and/or inhibited the expression of some genes responsible for the plant defense mechanisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=PLRV" title="PLRV">PLRV</a>, <a href="https://publications.waset.org/abstracts/search?q=PVY" title=" PVY"> PVY</a>, <a href="https://publications.waset.org/abstracts/search?q=PR%20genes" title=" PR genes"> PR genes</a>, <a href="https://publications.waset.org/abstracts/search?q=DD-PCR" title=" DD-PCR"> DD-PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=qRT-PCR" title=" qRT-PCR"> qRT-PCR</a>, <a href="https://publications.waset.org/abstracts/search?q=sequencing" title=" sequencing"> sequencing</a> </p> <a href="https://publications.waset.org/abstracts/69117/detection-of-viral-plant-interaction-using-some-pathogenesis-related-protein-genes-to-identify-resistant-genes-against-potato-leafroll-virus-and-potato-virus-y-in-egyptian-isolates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69117.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">338</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=frying%20potato&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=frying%20potato&page=3">3</a></li> <li class="page-item"><a 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