Effect of ethanol osmotic dehydration on CO2 puffing and drying mechanism of potato

被引：10
作者：
Niu, Yao [1 ]
Chen, Haifeng [1 ]
Zhang, Zifeng [1 ]
Yuan, Yuejin [1 ]
Dong, Shaobo [1 ]
Xu, Zhuo [1 ]
机构：
[1] Shaanxi Univ Sci & Technol, Xian, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 18卷
关键词：
Osmotic dehydration; Puffing drying; Ethanol (PubChem CID; 702); Pretreatment; CO 2 (PubChem CID; 280); SLICES; PRETREATMENT; QUALITY; VACUUM; COLOR;
D O I：
10.1016/j.fochx.2023.100715
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In order to further improve the drying quality of potato slices, this study investigated the effects of EPD (CO2), HAD + EPD (CO2), EH + EPD (CO2), and FD on the quality and physicochemical properties of potato slices. The changes in solid loss (SL), obtained ethanol (OE), water loss (WL), and moisture content under different ethanol concentrations and soaking times were studied. The effects of WL, SL, OE, and moisture on puffing characteristics were also studied. The results show that in the EH + EPD (CO2) process, the use of ethanol and CO2 as the puffing media improves the puffing power. WL and OE have significant effects on hardness, crispness, expansion ratio, and ascorbic acid. The quality of potato slices puffed and dried by ethanol osmotic dehydration is better, which provides a new method for potato slice processing.
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页数：10
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