A RESPONSE-SURFACE METHODOLOGY APPROACH TO OPTIMIZE POTATO DEHYDRATION PROCESS

被引：44

作者：

MUDAHAR, GS ^{[1
]}

TOLEDO, RT ^{[1
]}

JEN, JJ ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI & TECHNOL,ATHENS,GA 30602

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1990年 / 14卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1990.tb00831.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A process for the production of high quality dehydrated potato cubes by high temperature fluidized bed (HTFB) initial drying followed by tunnel drying was optimized by response surface methodology. Drying temperature (T), exposure time in HTFB drier (t) and concentration of biopolymers (C) as pretreatment were determined as the most important factors affecting rehydration ratio, puffing, nonenzymatic browning and water holding capacity in the finished product. Optimum conditions for 0.95 cm potato cubes were: T = 145°C; t = 10 min; C = 1.2% and blanching time (b) = 4.5 min. Values predicted by the surface response model for rehydration ratio, bulk density, nonenzymatic browning and expressible fluid at the optimum were 5.75, 0.156, 0.20 and 4.8%, respectively. These values were experimentally varified and very close agreement between experimental and predicted values were obtained. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：93 / 106

页数：14

共 20 条

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