Effect of heat-moisture pre-treatment on physical characteristics of dehydrated yam

被引：19

作者：

Akanbi, CT ^{[1
]}

Gureje, PO ^{[1
]}

Adeyemi, IA ^{[1
]}

机构：

[1] LADOKE AKINTOLA UNIV TECHNOL,DEPT FOOD SCI & ENGN,OGBOMOSHO,NIGERIA

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 28卷 / 01期

关键词：

D O I：

10.1016/0260-8774(95)00027-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Moisture distribution in whole yam tuber and the effect of heat-moisture treatment on the physical characteristics and drying rate of yam pieces were investigated The sampling scheme showed that the moisture was uniform throughout each slice; however the values for slices in the tail end were 18% more than those in the head end. Heat-moisture treated samples had significantly different density shrinkage, drying rate and diffusion coefficients from the untreated sample. However the observed effects were found to depend on the mode and temperature of the heat treatment. Heat treated yam pieces have greater densities than the untreated samples. Shrinkage was more when the yam was pre-heated in a sealed container (conduction heating) than samples heated in contact with water.

引用

页码：45 / 54

页数：10

共 22 条

[1]

ADESUYI SA, 1978, PROBLEMS INSECT INFE

[2]

AKANBI CT, 1985, THESIS U LEEDS LEEDS

[3]

*AOAC, 1975, OFF METH AN

[4]

Bomben J. L., 1973, Advances in Food Research, V20, P1

[5] HEAT AND MASS-TRANSFER DURING THE WARM WATER BLANCHING OF POTATOES [J].

CALIFANO, AN ;

CALVELO, A .

JOURNAL OF FOOD SCIENCE, 1983, 48 (01) :220-225

[6]

CURSEY DC, 1961, J SCI FOOD AGR, V12, P574

[7]

*FAO, 1985, FAO STAT SER, V61

[8]

FISH BP, 1958, SOC CHEM IND, P143

[9] AIR DRYING BACON SLICES TO REDUCE AW - AN ANTI-CLOSTRIDIAL ALTERNATIVE TO SODIUM-NITRITE [J].

KONSTANCE, RP ;

PANZER, CC .

JOURNAL OF FOOD SCIENCE, 1985, 50 (04) :862-868

[10]

Luikov A.V, 1966, HEAT MASS TRANSFER C

← 1 2 3 →