OPTIMIZATION OF A CONVECTIVE DRYING PROCESS FOR PRODUCING STARCH-ALBUMEN POWDER AS COATING MATERIAL IN FRIED FOODS

摘要：

　　Dried tapioca starch was added to egg albumen at concentration of 10-30% to increase solid matter content prior to convective air drying at 40-60oC with hot air velocity of 4.5 m/s.The functional properties of starch-albumen powder (SAP) and properties of the coated fried yam chips were fitted to response surface regression model.Our findings suggest that for a multiple objective of minimizing oil uptake and moisture content and,maximizing acceptability of fried chip drying at temperature of 40oC and starch content of 11.3% should be used.

关键词： Tray drying starch-albumen powder optimization response surface regression functional properties

作者: T.A.Shittu O.Ogunjinmi I.A.Ola O.P.Sobukola O.M.Sogunle T.M.Olayanju

作者单位: Deparment of Food Science and Technology;Postharvest Group Laboratory,Room 6-136,Department of Crop Deparment of Food Science and Technology Department of Agricultural Engineering Department of Animal Production and Health

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-7

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）