Effects of different pretreatment methods on the drying characteristics and quality of potatoes

Food Science & Nutrition

Nan Fu¹  Xiaodong Chen¹  Xin Jin¹  Xiangfeng Sun¹ 

[1] Suzhou Key Laboratory of Green Chemical Engineering School of Chemical and Environment Engineering College of Chemistry, Chemical Engineering and Materials Science Soochow university Suzhou China;

关键词: blanching;    citric acid;    drying;    moisture adsorption;    potato;    vitamin C;   

DOI  :  10.1002/fsn3.1579

来源: DOAJ

【 摘 要 】

Abstract The effects of different pretreatments on the vitamin C content of peeled fresh potato, the drying characteristics, and several quality attributes of dehydrated potatoes were investigated. Citric acid pretreatment (0.1%–0.3%, 10–30 min), steam blanching (100ºC, 1–2 min), and water blanching (95°C, 1–2 min) were found to have no obvious effect on the drying rate of potatoes, whereas temperature was the main influencing factor. In terms of quality of dehydrated diced potato, 20 min of citric acid pretreatment resulted in the highest vitamin C retention and better color. Furthermore, dehydrated potato pretreated with citric acid all showed similar dynamic moisture adsorption curves, namely type II sorption isotherm. The moisture adsorption curves can be well fitted using the Guggenheim–Anderson–deBoer model with R2 higher than .97.

【 授权许可】

Unknown