Journal article
Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato
Drying technology, Vol.23(12), pp.2449-2461
12/01/2005
Handle:
https://hdl.handle.net/2376/112844
Abstract
Drying kinetics and quality parameters of potato cubes were evaluated as affected by high pressure processing and hot water blanching. The potato cubes in 1% citric acid solution as immersion medium were pressure treated at 400 MPa for 15 min. Hot water blanching was conducted in boiling water for 3 min. Drying kinetics and quality parameters (i.e., rehydrability, texture, color and apparent density) were assessed for the high pressure-treated and water-blanched samples and for dehydrated and rehydrated samples. Drying rates were found to be higher (p < 0.05) in the initial period of drying for the pressure treated samples. The Page model was found to better fit drying data of the thermally treated samples, and the two-terms model better described the drying behavior of high pressure-treated samples. High pressure-treated samples had a similar rehydrability to thermally treated samples. It was found that pressure-treated samples had a hardness value close to that of fresh samples, whereas thermal treatment resulted in a softer texture. After rehydration, samples of both treatments returned their texture before drying. The total color difference for the thermally blanched samples was higher (p < 0.05) than for pressure-treated samples before drying and after drying. High pressure-treated and dried potato cubes had a color close to that of fresh potato cubes. High pressure-treated and air-dried samples were found to have higher (p < 0.05) apparent density than thermally treated samples.
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Details
- Title
- Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato
- Creators
- Mohammed K Al-Khuseibi - Department of Food Science & Nutrition , Sultan Qaboos UniversityShyam S Sablani - Department of Food Science & Nutrition , Sultan Qaboos UniversityConrad O Perera - Food Science and Technology Programme, Department of Chemistry , National University of Singapore
- Publication Details
- Drying technology, Vol.23(12), pp.2449-2461
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Taylor & Francis Group
- Identifiers
- 99900547834801842
- Language
- English
- Resource Type
- Journal article