E223 mõju kartuli säilumisele ja organoleptilistele omadustele
KOOL
NIMI
E223 mõju kartuli säilumisele ja
organoleptilistele omadustele
Uurimustöö
JUHENDAJA
Tallinn 2013
Resümee inglise keeles
An important issue that has always pestered mankind: how to preserve food products for
longer duration without degrading the quality.
In the current paper, the use of synthetic preservative E223, its advantages and side effects
(health hazards) on pre-prepared peeled potato- products are described.
A practical test to evaluate organoleptical changes in pre-prepared potatos due to air and UV
light.
The hypothesis: usage of correct amount of E223 prevents potatoes to react with oxygen,
light and other possible elements and helps to maintain the commercial look, was absolutely
correct.
To conclude, maintaining the quality and looks...
annaabi.ee 
