کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7584185 1492023 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Performance and mechanism of an innovative humidity-controlled hot-air drying method for concentrated starch gels: A case of sweet potato starch noodles
ترجمه فارسی عنوان
عملکرد و مکانیزم روش خشک کردن هوای تازه تحت کنترل رطوبت برای ژل های نشاسته متمرکز: مورد پودر نشاسته سیب زمینی شیرین
کلمات کلیدی
ژل نشاسته، سیب زمینی شیرین، عقب کشیدن، خشک کردن، کنترل رطوبت، رشته فرنگی نشاسته، آبرسانی، تجزیه و تحلیل متنی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of humidity control on dried starch gels were investigated using starch noodles as a model. A two-stage innovative hot-air-drying regime was developed with the first stage humidity-controlled (70 °C, 60% RH) and the second at high temperature (100 °C). The proposed drying method is comparable to natural-air-drying in product quality and to conventional hot-air-drying (70 °C) in production efficiency. The operating humidity of the first stage predominated the swelling index and rehydration ratio of dry noodles as well as the hardness and chewiness of cooked noodles. The results from XRD, DSC, SEM, digital microscopy and low field TD 1H NMR evidenced that these outcomes were largely ascribed to the higher shrinkage, lower porosity, smoother surface, lesser shape deformation and higher starch retrogradation resulting from increased humidity. The results reported herein are valuable for regulating the physicochemical properties of dried starch gels and glimpsing the underlying mechanisms of related operations.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 269, 15 December 2018, Pages 193-201
نویسندگان
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