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Determination of disodium acid pyrophosphate in French-fried potatoes

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Abstract

An analysis procedure was developed to determine residual disodium acid pyrophosphate (SAPP) in French-fry strips after treatment. The uptake of SAPP in relation to concentrations and temperatures of the treating solution, lengths of treating time and loss of P2O7 from the finish-fried French fries are also considered.

Resumen

Se desarrolló un procedimiento de análisis para determinar el pirofosfato de disodio ácido residual (SAPP) en tiras de papas fritas después de tratamiento. También se toma en consideratión la absorción de SAPP en relación a concentrados y temperaturas de la solución de tratamiento, duración del tratamiento y pérdida de P2O7 de las papas fritas.

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Authors and Affiliations

  1. Western Regional Research Center, Science and Education Administration U.S. Department of Agriculture, 94710, Berkeley, California

    Keng C. Ng & M. L. Weaver

Authors
  1. Keng C. Ng
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  2. M. L. Weaver
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Ng, K.C., Weaver, M.L. Determination of disodium acid pyrophosphate in French-fried potatoes. American Potato Journal 57, 53–60 (1980). https://doi.org/10.1007/BF02866425

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  • DOI: https://doi.org/10.1007/BF02866425

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