THE ROLE OF TEMPERATURE IN THE SUSTAINABILITY OF PACKAGED POTATO PRODUCTS

Industrially processed potato products serve a lot for daily consumption for all age groups. The objectives of the paper were to analyze the elements of nitrogen and oxygen under the influence of temperature. Temperature is a very important parameter in the control of the part of processed potatoes and for analysis, the product was passed at room temperature (20oC) and at temperature (40 oC). Elemental nitrogen is used for food packaging, to preserve freshness, to facilitate life and food product. Samples for analysis were taken from Vipa Chips Manufacturing Industry, in different masses of products such as: Papyrus chips (35g and 140g), Ketchup chips (35g and 140g) and Classic Chips (35g). From Vipa Chips Manufacturing Industry and Commercial Markets in Vushtrri - Kosovo. 45 more are always taken for the analysis and the concentration of the element oxygen and nitrogen at the time when real under the influence of temperatures is determined. The level of elemental nitrogen concentration is determined by the indirect method, determining the level of oxygen concentration by the methods with Oxy Baby apparatus. From the achieved results we can confirm that the percentage of nitrogen element decreases under the influence of temperature