A proposed mechanism of high temperature puffing of potato. Part II. Influence of blanching and initial drying on the permeability of the partially dried layer to water vapour

被引：20

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; permeability; puffing; variable pressure SEM; high temperature puffing;

D O I：

10.1016/S0260-8774(00)00198-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The permeability of the surface layer, the partially dried layer (PDL), to water vapour was measured. It was found that blanching reduced the permeability of the surface layer to water vapour. This was shown to be due to gelatinisation of starch on the surface. This finding was confirmed by examining the structure of the surface layer using stereomicroscopy and variable pressure scanning electron microscopy. (C) 2001 Elsevier Science Ltd. All rights reserved.

引用

页码：369 / 378

页数：10

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