Identification and Classification of Parameters That Measure Fitness of Each Product

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IDENTIFICATION AND CLASSIFICATION OF PARAMETERS THAT MEASURE FITNESS OF EACH PRODUCT

I. INTRODUCTION
Potato is a cool-season vegetable that ranks with wheat and rice as one of the most important staple crops in the human diet around the world. The white potato is referred to as the "Irish potato" because it is associated with the potato famine in Ireland in the 19th century. Potatoes are not roots but specialized underground storage stems called "tubers." Maximal tuber formation occurs at soil temperatures between 60° and 70°F. The tubers fail to form when the soil temperature reaches 80°F. Potatoes withstand light frosts in the spring and can be grown throughout most of the country in the cooler part of the growing season, but they prefer the northern tier of states for maximal yield and quality (www. http://urbanext.illinois.edu).

The demand for potatoes is growing only slowly or is in decline in many developed nations. That is the net result of fewer potatoes consumed fresh on a per capita basis and more consumed in processed forms, mostly as chips or crisps but increasingly in other value added forms such as super-washed and micro-wave ready. In developing nations, consumption is growing per head for both fresh and processed but from a lower base. The 4 most important End product of processed potatoes are; potato starch, potato flakes, French fries and potato chips (http://www.onions-potatoes.com).

As for the experiment,

II. RESULTS
Table 1: Summary of Quality Parameters of Fresh/Processed Potato PRODUCTPARAMETERSPRODUCT DECRIPTIONOBSERVATION
Fresh Potatoes

UnpeeledPeeledIts tissues are still intact because doesn’t easily crumble and crushes. It also has bruises, but not the kind of bruises done by pests and insects.
a. size (diameter)7.5cm
b. shaperound/oval
c. weight110.59g97.53g
d. colorbrownishlight brown
e. texture
rough & hardsmooth & hard
f. tastebland
g. odorearth-like
h. mouthfeelstarchy & crunchy
Boiled Potatoes

a. shapeirregularIt mashes easily, its structure is no longer intact.
b. weight307g
c. colorbright yellow
d. texturesoft
e. tastebland
g. mouthfeelstarchy
V-cut Potato Chips
a. size (thickness)2.6mmSizes are varying, some have burns and some are crushed.
b. colorlight yellow
c. texturerough, crunchy, oily
d. tastespicy BBQ
e. net weight25g
f. labelfamily name, net weight declaration, list of ingredients, nutritional facts, manufacturer’s info, barcode Lay’s
a. size (thickness)3.62mmIt is more delicious than the local brands.
b. coloryellow brown
c. texture brittle, crunchy, oily
d. tasteBBQ ham
e. net weight75g
f. labelbrand name, net weight declaration, list of ingredients, nutritional facts, manufacturer’s info, barcode, expiration date

III. DISCUSSION
Potatoes acquire many skin colors, there are potatoes with brown russet color, there are also white, red, pink & yellow. They also acquire different flesh colors, there are potatoes with white, cream, yellow, blue/purple/red, and striated colors. Tuber shapes also vary from round, oblate, oblong to long. Marked skins and shallow deep eyes were also visible in a potato (http://www.potato.nl). Good quality potatoes is clean, has uniform shapes and size, have an unmarked skin and firm flesh, are free of internal defects, and have shallow eyes. Consumers do not like the waste of trimming potatoes with deep eyes and surface defects. Other tuber defects that may adversely influence quality are greening, secondary growth, growth cracks, scab, storage rots, internal black spot, skinning, Rhizoctonia sp. sclerotia, bruising and skinning or other mechanical damage (http://www.gov.mb.ca). A high quality fresh-market potato tuber will be turgid, well shaped, uniform, brightly colored (especially reds, whites and yellows), as well as free from adhering...
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