IMPINGEMENT DRYING OF POTATO CHIPS

过热蒸汽 传热系数 收缩率 材料科学 多孔性 化学 过热 漂白 传热 对流 蒸发 复合材料 分析化学(期刊) 热力学 色谱法 食品科学 物理
作者
ALINE T. CAIXETA,Rosana G. Moreira,Elena Castell‐Perez
出处
期刊:Journal of Food Process Engineering [Wiley]
卷期号:25 (1): 63-90 被引量:68
标识
DOI:10.1111/j.1745-4530.2002.tb00556.x
摘要

ABSTRACT The effect of superheated steam temperature (115, 130, and 145C) and convective heat transfer coefficient (100 and 160 W/m 2 C) on the drying rate and product quality attributes (shrinkage, density, porosity, color, texture, and nutrition loss) of potato chips was investigated. Furthermore, potato chips dried by impinging superheated steam (130 and 145C, h = 100 W/m 2 C) were compared to air dried (same conditions), commercial, and fried potato chips. Temperature and convective heat transfer coefficient had a significant effect on the drying rate during superheated steam impingement drying. Potato chips dried at higher drying temperature and convective heat transfer coefficient showed less shrinkage, lower bulk density, higher porosity, and darker color when compared to chips dried at lower temperatures and convective heat transfer coefficients. They were also less hard and had a lower vitamin C content. A higher rate of evaporation during the falling rate period was obtained when superheated steam drying was compared to air impingement drying. Potato chips produced using superheated steam impingement drying showed more shrinkage, higher bulk density, lower porosity, and lighter color than chips dried with air under the same temperature and with the same convective heat transfer coefficient (130, and 145C, h = 100 W/m 2 C). Moreover, superheated steam‐dried potato chips retained more vitamin C during the drying process.
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