TECHNICAL STUDY ON AIR PUFFING PURPLE POTATO CRISP PIECE

摘要：

In this paper the purple potato crisp slices are made by high temperature short time air puffed processing technology.Effect of four factors, including the slice thickness, pre-drying processing the purple potato piece moisture content, puffs the temperature and puffs time, are studied on crisp pieces` brittleness and sense.After this experiment, the most optimal conditions of high temperature short time puffed the purple crisp slices are concluded as follow: slice thickness is 2mm, after pre-drying processing the purple potato piece moisture content is 8％, puffing temperature is 200℃, puffing time is 30s.

关键词： purple potato crisp piece high temperature short time air puffing processing technology

作者: Gong Li Liu Qinghua Hu Guanghua Jiang Aimin Zhang Biying

作者单位: Guangdong Agricultural Machinery Research Institute261 Wushan Road,Tianhe district,Guangzhou ,510630 Food Institute of South China Agricultural UniversityWushan Road,Tianhe district,Guangzhou ,510642,C Food Institute of South China Agricultural University Wushan Road,Tianhe district,Guangzhou ,510642,

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-4

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）