A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

被引：58

作者：

Varnalis, AI ^{[1
]}

Brennan, JG ^{[1
]}

MacDougall, DB ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

JOURNAL OF FOOD ENGINEERING | 2001年 / 48卷 / 04期

关键词：

potatoes; puffing; high-temperature fluidised bed; Torbed;

D O I：

10.1016/S0260-8774(00)00197-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Potato cubes were blanched and partially dried in a cabinet drier prior to puffing in a Torbed 500, high-temperature fluidised bed drier. It was established that formation of a partially dried layer (PDL) on the surface of the cubes was necessary to achieve puffing. The influence of blanching and drying conditions on this layer was investigated. It was concluded that blanching for 2 min in water at 100 degreesC followed by drying in air at 90 degreesC for 40 min resulted in the maximum increase in volume of the puffed cubes. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：361 / 367

页数：7

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