کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224948 464468 2007 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization
چکیده انگلیسی

Ready-to-eat (RTE) potato snacks were developed with high temperature short time (HTST) air puffing process based on centre composite RSM design. The effects of process parameters viz. puffing temperature (175–275°C), puffing time (15–75 s), initial moisture content (30–40%) and air velocity (2.4–4.8 m/s) on quality attributes such as expansion ratio, hardness, ascorbic acid loss and overall acceptability of the products were investigated. The optimum product qualities in terms of expansion ratio (4.7 times), hardness (1120.83 g), ascorbic acid loss (17.53%, db) and overall acceptability (7.56) were obtained at puffing temperature of 235.46 °C, puffing time of 51.11 s, initial moisture content of 36.74% and air velocity of 3.99 m/s.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 80, Issue 3, June 2007, Pages 770–780
نویسندگان
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