Effect of mode of drying on microstructure of potato

Drying Technology

Volumn 23, Issue 4, 2005, Pages 847-869

  Lewicki, Piotr P ^a   Pawlak, Grzegorz ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cell perimeter; Cell size; Convective drying; Feret diameter; Freeze drying; Puff drying; Shape factor

Indexed keywords

CELLS; DRYING; FREEZING; HEAT CONVECTION; IMAGE ANALYSIS; MICROSTRUCTURE; SHRINKAGE; STARCH;

FREEZE-DRYING; LIGHT MICROSCOPES; POTATO; PUFF-DRYING;

FOOD PRODUCTS;

FOOD PROCESSING; FREEZE DRYING; LIQUID-SOLID SEPARATION; MICROSTRUCTURE;

EID: 18144362777     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1081/DRT-200054233     Document Type: Article

References (43)

1. Kozempel, M.F.; Sullivan, J.F.; Craig, J.C. Model for blanching of potatoes and other vegetables. Lebensmittel Weissenschaft und Technologie 1981, 14, 331-335.
2. Eshtiaghi, M.N.; Knorr, D. Potato cubes response to water blanching and high hydrostatic pressure. Journal of Food Science 1993, 58, 1371-1374.
3. Gekas, V.; Öste, R.; Lamberg, I. Diffusion in heated potato tissues. Journal of Food Science 1993, 58, 827-831.
4. Kaymak, F.; Kincal, S. Apparent diffusivities of reducing sugars in potato strips blanched in water. International Journal of Food Science and Technology 1994, 29, 63-70.
5. Garrote, R.L.; Silva, E.R.; Bertone, R.A. Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue. Journal of Food Science 1988, 53, 473-474, 487.
6. Kozempel, M.F.; Sullivan, J.F.; Della Monica, E.S., Egoville, M.J.; Talley, E.A.; Jones, W.J.; Craig, J.C. Application of leaching model to describe potato nutrient losses in hot water blanching. Journal of Food Science 1982, 47, 1519-1523.
7. Reeve. R.M. Histological survey of conditions influencing texture in potatoes. II. Observations on starch in treated cells. Food Research 1954, 19, 333-339.
8. Anderson, A.; Gekas, V.; Lind, I.; Oliveira, F.; Öste, R. Effect of preheating on potato texture. Critical Reviews in Food Science and Nutrition 1994, 34, 229-251.
9. Sterling, C. Textural qualities and molecular structure of starch products. Journal of Texture Studies 1978, 9, 225-255.
10. Bartolome, L.G.; Hoff, J.E. Firming of potatoes. Biochemical effect of preheating. Journal of Agricultural and Food Chemistry 1972, 20, 266-270.
11. Hoff, J.E. Starch "swelling pressure" of cooked potatoes. Journal of Agricultural and Food Chemistry 1972, 20, 1283-1284.
12. Reeve, R.M. Pectin and starch in preheating, firming and final texture of potato products. Journal of Agricultural and Food Chemistry 1972, 20, 1282.
13. Reeve, R.M. Pectin, starch and texture of potatoes: Some practical and theoretical implications. Journal of Texture Studies 1977, 8, 1-17.
14. McMinn, W.A.M.; Magee, T.R.A. Physical characteristics of dehydrated potatoes. Part I. Journal of Food Engineering 1997, 33, 37-48.
15. Karathanos, V.; Anglea, S.; Karel, M. Collapse of structure during drying of celery. Drying Technology 1993, 11, 1005-1023.
16. Lewicki, P.P.; Rajchert, D.; ŁLazuka, W. Changes in rehydration properties of potato caused by convective drying. In Proceedings of the VIIIth Drying Symposium; Lewicki, P.P., Ed.; Wydawnictwo SGGW; Warszawa, 1994; Vol. I, 149-162. (In Polish).
17. Lozano, J.E.; Rotstein, E.; Urbicane, M.J. Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents. Journal of Food Science 1983, 48, 1497-1502, 1553.
18. Sjöholm, L.; Gekas, V. Apple shrinkage upon drying. Journal of Food Engineering 1995, 25, 123-130.
19. Wang, N.; Brennan, J.G. Changes in structure, density and porosity of potato during dehydration. Journal of Food Engineering 1995, 24, 61-76.
20. Lewicki, P.P.; Witrowa, D. Heat and mass transfer in externally controlled drying of vegetables. In Proceedings of the 8th International Drying Symposium IDS92; Mujumdar, A.S., Ed.; Elsevier; Amsterdam, 1992; Part A, 884-891.
21. Madamba, P.S.; Driscol, R.H.; Buckle, K.A. Shrinkage, density and porosity of garlic during drying. Journal of Food Engineering 1994, 23, 309-319.
22. Bar, A.; Ramon, O.; Cohen, Y.; Mizrahi, S. Shrinkage behaviour of hydrophobic hydrogel during dehydration. Journal of Food Engineering 2002, 55, 193-199.
23. Musielak, G. International stresses caused by outflow of moisture and phase change inside dried material. Drying Technology, 1996, 14, 289-306.
24. Sterling, C. Effect of moisture and high temperature on cell walls in plant tissue. Food Research 1955, 20, 474-479.
25. Reeve, R.M. Histological survey of conditions influencing texture in potatoes. I Effect of heat treatments on structure. Food Research 1954, 19, 323-332.
26. Harada, Y.; Paulus, K. Analytical methods to characterize the cooking behaviour of potatoes. Lebensmittel Weissenschaft und Technologie 1986, 19, 39-43.
27. Barrios, E.P.; Newson, D.W.; Miller, J.C. Some factors influencing the culinary quality of Irish potatoes. II. Physical parameters. American Potato Journal 1963, 40, 200-208.
28. Lewicki, P.P. Effect of pre-drying treatment, drying and rehydration on plant tissue properties. A review. International Journal of Food Properties 1998, 1, 1-22.
29. Musielak, G. Influence of the drying medium parameters on drying induced stresses. Drying Technology 2000, 18, 561-581.
30. Reeve, R.M. Histological survey of conditions influencing texture in potatoes. III. Structure and texture in dehydrated potatoes. Food Research 1954, 19, 340-349.
31. Angersbach, A.; Heinz, V.; Knorr, D. Electrophysiological model of intact and processed plant tissues: cell disintegration criteria. Biotechnology Progress 1999, 15, 753-762.
32. Hellendoorn, E.W. Aspects of retrogradation in some dehydrated starch-containing precooked food products. Stärke 1971, 23, 63-67.
33. Burr, H.K.; Reeve, R.M. Potatoes. In Food Dehydration, 2nd Ed.; Van Arsdel, W.B.; Copley, M.J.; Morgan, A.I., Eds.; AVI Publishing Co.: Westport, CT, 1973; 83-157.
34. Varnalis, A.I.; Brennan, J.G.; MacDougal, D.B. A proposed mechanism of high-temperature puffing of potatoes. Part I. The influence of blanching and drying conditions on the volume of puffed cubes. Journal of Food Engineering 2001, 48, 361-367.
35. Mazza, G. Dehydration of carrots. Effect of pre-drying treatments on moisture transport and product quality. Journal of Food Technology 1983, 18, 113-123.
36. Reeve, R.M; Timm, H.; Weaver, M.L. Parenchyma cell growth in potato tubers. I. Different tuber regions. American Potato Journal 1973, 50, 49-57.
37. Reeve, R.M; Timm, H.; Weaver, M.L. Parenchyma cell growth in potato tubers. II. Cell division vs. cell enlargement. American Potato Journal 1973, 50, 71-78.
38. Fedec, P.; Ooraikul, B.; Hadziyev, D. Microstructure of raw and granulated potatoes. Canadian Institute of Food Science and Technology Journal 1977, 10, 295-306.
39. Steudle, E.; Zimmermann, U.; Luetge, U. Effect of turgor pressure and cell size on the wall elasticity of plant cells. Plant Physiology 1977, 59, 285-289.
40. Moledina, K.H.; Fedec, P.; Hadziyev, D.; Ooraikul, B. Effect of pre-cooking in potato granule production by a freeze-thaw process. Potato Research 1978, 21, 301-318.
41. Jaswal, A.S. Effect of various chemical blanching on the texture of French fried potatoes. American Potato Journal 1970, 47, 311-316.
42. Ng, K.C.; Brown, H.D.; Blackmore, R.H.; Bushnell, J. The relationship of calcium content of potato tubers to the quality of potato chips. Food Technology 1957, 11, 118-122.
43. Lewicki, P.P.; Pawlak, G. Effect of drying on microstructure of plant tissue. Drying Technology 2003, 21, 657-683.