کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5769148 1628516 2017 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of pulsed infra-red radiation followed by hot-press drying on the properties of mashed sweet potato chips
ترجمه فارسی عنوان
اثرات تابش مادون قرمز پالس و پس از خشک شدن مطبوعات داغ بر خواص چیپس سیب زمینی شیرین پخته
کلمات کلیدی
سیب زمینی شیرین، خشک کردن هوای داغ، اشعه مادون قرمز، پرس گرم، بافت تارهای،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Hot-pressing instantly dried sweet potato with moisture of 0.3-0.4 kg/kg solid.
- Infra-red radiation accelerated drying time of raw sweet potato.
- Forming a chip of dried sweet potato was favorable to consumer preferences.

This study attempted to develop an additive-free dried sweet potato snack. To provide a crispy texture, sweet potatoes were dried by a two-stage process. At the first drying stage, steamed sweet potatoes were semi-dried for 6 h using hot-air convection or pulsed infra-red (IR) radiation, and drying rate was compared under varying sample thicknesses and drying temperatures. The IR exhibited enhanced drying speed, particularly the IR radiation at 60 °C was favorable for application to the drying of sweet potatoes with large thickness. For the secondary drying, the IR-dried sweet potatoes with varying moisture content were applied to hot-press (HP) drying at 180 °C for 2 s. The quality of final products indicated that the crispy texture of the products was generated when the semi-dried sample had a moisture content lower than 0.5 kg/kg dry base (d.b.). When the moisture content of samples prior to HP process was lower than 0.3 kg/kg d.b., the final product was easily broken with discoloration to dark-brown. Considering the entire processing procedure, the present study demonstrated that IR radiation at 60 °C for 5 h followed by HP was an effective combination for the mass production of a crispy sweet potato snack.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 82, 1 September 2017, Pages 66-71
نویسندگان
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