INFLUENCE OF DRYING AIR PARAMETERS ON THE QUALITY OF CONVECTIVELY DRIED POTATO CUBES

摘要：

　　This study is focused on the determination of correlation between drying air parameters and properties of dried potato cubes - change of color,rehydration ability,water activity and,for the first time in a dried product,the acrylamide content.Measurements was performed on diced potatoes of Polish cultivar Bryza.Potato cubes 10x10x10 mm in size were convectively dried by hot air of temperature 60°C,90°C,120°C i 140°C and varying humidity.Results show that drying in 90°C gives the best parameters of color and that potato dried in 120°C has the lowest content of acrylamide.

关键词： drying potato acrylamide dried foods potato cubes

作者: Z.Pakowski S.Kwapisz R.Adamski W.Krysiak

作者单位: Faculty of Process and Environmental Engineering Lodz University of Technology,Lodz,Poland 90-924 (L Institute of Chemical Technology of Food,Faculty of Biotechnology and Food Sciences Lodz University

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: 1-6

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）