The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes

被引：0

作者：

Shahrzad Shakouri

Hamid Reza Ziaolhagh

Javad Sharifi-Rad

Mojtaba Heydari-Majd

Rohallah Tajali

Somayeh Nezarat

Jaime A. Teixeira da Silva

机构：

[1] Islamic Azad University of Sabzevar,Department of Food Science and Technology Sabzevar Branch

[2] Agricultural Research Center of Shahroud,Department of Agricultural Engineering Research

[3] Zabol University of Medical Sciences,Zabol Medicinal Plants Research Center

[4] Zabol University of Medical Sciences,Department of Pharmacognosy, Faculty of Pharmacy

[5] Zabol University of Medical Sciences,Cereal Health Research Center of Zabol

[6] Zabol University of Medical Sciences,Department of Food Science and Technology

[7] Gorgan University of Agricultural Sciences and Natural Resources,Expert of seed and Plant Certification and Registration department

[8] Agricultural Research Center of Shahroud,undefined

来源：

Journal of Food Science and Technology | 2015年 / 52卷

关键词：

Ascorbic acid; Packaging; Potato cubes; Rehydration; Shrinkage; Water absorbance percentage;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semi-transparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N2, natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N2 atmosphere had the highest rehydration value (3.142 %). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PE-PA laminate packages under vacuum showed 4.947 % less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 % more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.

引用

页码：3899 / 3910

页数：11