Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave

Journal of the Science of Food and Agriculture

Volumn 90, Issue 8, 2010, Pages 1300-1307

  Yan, Wei qiang ^a   Zhang, Min ^a   Huang, Lue Lue ^a   Tang, Juming ^b   Mujumdar, Arun S ^c   Sun, Jin Cai ^d  

^a JIANGNAN UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^d Haitong Food Group Ltd Co   (China)

Author keywords

Breaking force; Conversion point; Expansion ratio; Microwave enhanced spouted bed drying; Potato cubes; Puffing characteristics

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; MECHANICAL STRESS; METHODOLOGY; MICROWAVE RADIATION; PLANT TUBER; POTATO; PROCEDURES;

DESICCATION; FOOD HANDLING; FOOD TECHNOLOGY; MICROWAVES; PLANT TUBERS; SOLANUM TUBEROSUM; STRESS, MECHANICAL; WATER;

NEPTUNIA; SOLANUM TUBEROSUM;

EID: 77952469567     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3940     Document Type: Article

References (26)

1. Mellema M, Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Technol 14:364-373 (2003).
2. Garayo J and Moreira R, Vacuum frying of potato chips. J Food Eng 55:181-191 (2002).
3. Zeng XH, Cheng KW, Jiang Y, Lin ZX, Shi JJ, Ou SY, et al, Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips. Food Chem 116:34-39 (2009).
4. Baardseth P, Blom H, Skrede G, Mydland LT, Skrede A and Slinde E, Lactic acid fermentation reduces acrylamide formation and other Maillard reactions in French fries. J Food Sci 71:28-33 (2006).
5. Kuilman M and Wilms L, Safety of the enzyme as paraginase, a means of reduction of acrylamide in food. ToxicolLett 172:S196-S197 (2007).
6. Song XJ, Zhang M and Mujumdar AS, Optimization of vacuum microwave pre-drying and vacuum frying conditions to produce fried potato chips. Drying Technol 25:2027-2034 (2007).
7. Pedreschi F and Moyano P, Oil uptake and texture development in fried potato slices. J Food Eng 70:557-563 (2005).
8. Krokida MK, Oreopoulou V, Maroulis ZB and Marinos-Kouris D, Effects of pre-drying on quality of French fries. J Food Eng 49:347-354 (2001).
9. Pinthus EJ, Weinberg P and Saguy IS, Criterion for oil uptake during deep fat frying. J Food Sci 58:204-205 (1993).
10. Fan LP, Zhang M and Mujumdar AS, Vacuum frying of carrot chips. Drying Technol 23:645-656 (2005).
11. Zhang M, Tang JM, Mujumdar AS and Wang S, Trends in microwave related drying of fruits and vegetables. Trends Food Sci Technol 17:524-534 (2006).
12. Wang J, Xi YS and Yu Y, Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. Eur Food Res Technol 219:500-506 (2004).
13. Vadivambal R and Jayas DS, Changes in quality of microwave-treated agricultural products a review. Biosystems Eng 98:1-16 (2007).
14. Zhang J, Zhang M, Shan L and Fang ZX, Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices. J Food Eng 79:885-891 (2007).
15. Feng H, Tang J, Cavalieri RP and Plumb OA, Heat and mass transport in microwave drying of porous materials in a spouted bed. AIChE J 47:1499-1512 (2001).
16. Yongsawatdigal J and Gunasekaran S, Microwave-vacuum drying of cranberries: Part 1, Energy use and efficiency. J Food Process Preserv 20:121-143 (1996).
17. Wang J and Xi YS, Drying characteristics and drying quality of carrot using a two stage microwave process. J Food Eng 68:505-511 (2005).
18. Torringa E, Esveld E, Scheewe I, Berg VB and Bartels P, Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. J Food Eng 49:185-191 (2001).
19. Feng H and Tang J, Microwave finish drying of diced apples in spouted bed. J Food Sci 63:679-683 (1998).
20. Nindo C, Ting S, Wang SW, Tang J and Powers JR, Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis L.). LWT Food Sci Technol 36:507-516 (2003).
21. Feng H, Tang J and Cavalieri RP, Combined microwave and spouted bed drying of diced apples: Effect of drying conditions on drying kinetics and product temperature. Drying Technol 17:1981-1998 (1999).
22. Shyu SL and Hwang LS, effects of processing conditions on the quality of vacuum fried apple chips. Food Res Int 34:133-142 (2001).
23. Li YZ, Zhen SX and Luo SC, Study on the processing characteristics of potato crispy chips by vacuum microwave [In Chinese]. Food Ferment Ind 29:40-43 (2003).
24. Varnalis AI, Brennan JG, MacDougall DB and Gilmour SG, Optimisation of high temperature puffing of potato cubes using response surface methodology. J Food Eng 61:153-163 (2004).
25. Mudahar GS, Toledo RT and Jen JJ, A response surface methodology approach to optimize potato dehydration process. J Food Process Preserv 14:93-106 (1990).
26. Song XJ, Zhang M and Mujumdar AS, Effect of vacuum-microwave pre-drying on quality of vacuum-fried potato chips. Drying Technol 25:2021-2026 (2007).