High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization

Journal of Food Engineering

Volumn 80, Issue 3, 2007, Pages 770-780

  Nath, A ^a   Chattopadhyay, P K ^a   Majumdar, G C ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

High temperature short time; Optimization; Potatoes; Puffing; Quality; Snack

Indexed keywords

HIGH TEMPERATURE EFFECTS; MOISTURE; OPTIMIZATION; PARAMETER ESTIMATION; PROCESS CONTROL; QUALITY CONTROL; VITAMINS;

AIR PUFFING; EXPANSION RATIO; HIGH TEMPERATURE SHORT TIME (HTST);

FOOD PRODUCTS;

NEPTUNIA; SOLANUM TUBEROSUM;

EID: 33846258816     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.07.006     Document Type: Article

References (25)

1. Arya S.S. Convenience foods-emerging scenario. Indian Food Industry 11 4 (1992) 31-41
2. BIS (1971). Guide for sensory evaluation of foods. Optimum requirements IS:6273 (Parts-II). Bureau of Indian Standards, New Delhi.
3. Chandrasekhar, P. R. (1989). Some studies on heated air fluidized bed puffing characteristics of rice. Unpublished Ph.D. Thesis, PHTC, IIT, Kharagpur (W.B.), India.
4. Chandrasekhar P.R., and Chattopadhyay P.K. Continuous rice puffing machine. Journal of Invention Intelligence 23 1 (1988) 35-36
5. Cruzycelis L.P., Rooney L.W., and McDonough C.M. A ready-to-eat breakfast cereal from food-grade sorghum. Cereal Chemistry 73 1 (1996) 108-114
6. Design Expert (2002). Version 6.0.4 by Stat-Ease, Inc., MN, USA.
7. Eitenmiller R.R., and Laden W.O. Ascorbic acid. In: Eitenmiller R.R., and Laden W.O. (Eds). Vitamin analysis for the health and food science (1999), CRC Press, Boca Raton, FL 26-228
8. Fan S., Hsieh F., and Huff H.E. Puffing of wheat cakes using a rice cake machine. Applied Engineering in Agriculture 15 6 (1999) 677-684
9. Gultterson M. Vegetable processing (1971), Noyes Data Corpn, NJ
10. Haase N.U., and Weber L. Ascorbic acid losses during processing of French fries and potato chips. Journal of Food Engineering 56 (2003) 207-209
11. Hanson L.P. Commercial processing of vegetables (1975), Noyes Data Co, NJ
12. Hoseney R.C. Breakfast cereals. Principles of cereal science and technology (1986), Amer. Assoc. Cereal Chem., St Paul, Minnesota, USA
13. Jayaraman K.S., Gopinath V.K., Pitchamuthu P., and Vijayaraghavan P.K. The preparation of quick cooking dehydrated vegetables by high temperature short time pneumatic drying. Journal of Food Technology 17 (1982) 19-26
14. Jovan Z., and Mirjana S. Study of the effect of thermal processing on changes in the content of soluble solids and vitamin C in sour cherry pulp. Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu 28 32 (1980) 141-147
15. Kulkarni K.D., Kerure Y.E., and Kulkarni D.N. Evaluation of potato cultivars for flour production. Beverage and Food World 8 (1988) 214-221
16. Laing B.M., Schlueter D.L., and Labuza T.P. Degradation of ascorbic acid at high temperature and water activity. Journal Food Science 43 5 (1978) 1440-1443
17. Matz S.A. Chemistry and technology of cereals as food and feed (1970), AVI Publishing Co., Inc., West Port, CT
18. Montgomery D.C. Design and analysis of experiments. 5th ed. (2001), Wiley, New York pp. 455-492
19. Mukherjee, S. (1997). Studies on HTST whirling bed dehydration technology for the production of RTE puffed potato cubes. Unpublished Ph.D. Thesis, Post Harvest Technology Centre, IIT, Kharagpur (W.B.), India.
20. Ranganna S. Handbook of analysis and quality control for fruits and vegetable products. 2nd ed. (1995), Tata McGraw Hill Publishing Co. Ltd, New Delhi
21. Segnini S., Pedreschi F., and Dejmek P. Volume measurement method of potato chips. International Journal of Food Properties 7 1 (2004) 37-44
22. Shekhawat G.S., and Ezekiel R. Potential as a staple food. Survey of Indian agriculture (1999), The Hindu 73-74p
23. Singh S., Raina C.S., Bawa A.S., and Saxena D.C. Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology. International Journal of Food Science and Technology 39 2 (2004) 191-200
24. Skierkowski K., Gujska E., and Khan K. Instrumental and sensory evaluation of textural properties of extrudates from blends of high starch/high protein fractions of dry beans. Journal Food Science 55 4 (1990) 1081-1087
25. Torry M. Dehydration of fruits and vegetables. Food technology review (1974), Noyes Data Co., NJ p. 13