Frozen potatoes during

It is a fact of practical interest that after four fluetuations, an inerease in the number of fluetuations during simulated frozen storage eaused little further deterioration of potato firmness. These findings provide new insights into the operating parameters of storage of frozen potato and post processing. 

Alvarez, M. D., Canet, W. (2000b). Principal component analysis to study the effect of temperature fluctuations during storage of frozen potato. Fur. Food Res. Techrwl., 211,415 21. 

Aguilera, J. M., Gloria, H. (2000). Oil absorption during frying of frozen par-fried potatoes. Journal of Food Science, 65, A16-A19. 

During storage of food products, volatile compounds produced by lipid oxidation cause rancidity, especially if the lipids contain linolenic acid. Dark flours become easily rancid on storage. Crackers and other durable bakery products should be stored in an inert gas atmosphere or be protected by antioxidants. Roasted products, such as peanuts, may change their agreeable flavor if stored in air therefore, they are stored either in nitrogen or under reduced pressure. Fried products are most sensitive to oxidative rancidification, especially Med products with weak flavor, such as fried bread, French fries, or potato chips. Dry and deep-frozen products are generally rather sensitive to oxidation because of easier access of air into the inner layers of the food product. 

Sebedio, J.-L., M. Catte, M.A. Boudier, J. Prevost, and A. Grandgirard, Formation of Fatty Acid Geometrical Isomers and of Cyclic Fatty Acid Monomers During the Finish Frying of Frozen Prelfied Potatoes, Food Res. Int. 29 109-116 (1996). 

Sebedio, J.-L., Catte, M., Boudier, M. A. et al. (1996a) Formation of fatty acid geometrical isomers and of cyclic fatty acid monomers during the finish frying of frozen prefried potatoes. Food Res. Intemat., 29 (2), 109-16. 

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