Effect of low temperature long time blanching on quality of dried sweet potato

被引：21

作者：

MorenoPerez, LF ^{[1
]}

GassonLara, JH ^{[1
]}

OrtegaRivas, E ^{[1
]}

机构：

[1] UNIV CHIHUAHUA,GRAD PROGRAM FOOD SCI & TECHNOL,CHIHUAHUA,MEXICO

来源：

DRYING TECHNOLOGY | 1996年 / 14卷 / 7-8期

关键词：

drying rate; enzyme inactivation; rehydration; texture attributes; thermal diffusion coefficient;

D O I：

10.1080/07373939608917177

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Combining low temperature, long time blanching with moderate temperature drying very positively affected the textural characteristics of dehydrated sweet potato. Ten mm cubes of this tuber were slow-blanched at 60, 65 and 70 degrees C for 15 and 45 minutes, then conventionally blanched at 94 degrees C three minutes and, finally dehydrated in a cabinet dryer at 70 and 85 degrees C for a maximum of 195 minutes. The final product showed optimum texture attributes for the blanching treatment of 65 degrees C for 15 minutes followed by the flash blanching and the drying process at 70 degrees C for 120 minutes.

引用

页码：1839 / 1857

页数：19

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