A proposed mechanism of high-temperature puffing of potato. Part I. The influence of blanching and drying conditions on the volume of puffed cubes

Autor:	A.I. Varnalis, D.B. MacDougall, J.G. Brennan
Rok vydání:	2001
Předmět:	Waste management Chemistry Fluidized bed drying Blanching Composite material Water content Food Science
Zdroj:	Journal of Food Engineering. 48:361-367
ISSN:	0260-8774
DOI:	10.1016/s0260-8774(00)00197-7
Popis:	Potato cubes were blanched and partially dried in a cabinet drier prior to puffing in a Torbed 500, high-temperature fluidised bed drier. It was established that formation of a partially dried layer (PDL) on the surface of the cubes was necessary to achieve puffing. The influence of blanching and drying conditions on this layer was investigated. It was concluded that blanching for 2 min in water at 100°C followed by drying in air at 90°C for 40 min resulted in the maximum increase in volume of the puffed cubes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0a07b4ebfc0ff57b00ddd4f4977200dd https://doi.org/10.1016/s0260-8774(00)00197-7 Zobrazit plný text záznamu Full Text from ScienceDirect