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The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices

산업식품공학 2020년 24권 3호 p.164 ~ 170
Trang Bui My, Lan Son-Young, 박지현, 장현욱, 김경미, 조용식, 황영, 김하윤,
소속 상세정보
 ( Trang Bui My ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
 ( Lan Son-Young ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
박지현 ( Park Ji-Hyun ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
장현욱 ( Jang Hyun-Wook ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
김경미 ( Kim Kyung-Mi ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
조용식 ( Cho Yong-Sik ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
황영 ( Hwang Young ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources
김하윤 ( Kim Ha-Yun ) - Rural Development Administration National Institute of Agricultural Sciences Department of Agrofood Resources

Abstract


In this study, the effects of heat-moisture treatment (boiling or steaming for 45 min) prior to hot air drying (70 o C for 8 h) on water activity (Aw), moisture (MC), Brix, color, and texture of dried sweet potato slices were investigated to identify the best pretreatment condition for producing dried sweet potato with the best eating quality. Dried sweet potato slices pretreated by boiling (BL) showed significantly lower Aw, MC, and hardness while Brix was significantly higher than with steaming (ST) treatment. There were no significant differences for the color, springiness, cohesiveness, gumminess, and brittleness indexes. At 8 h drying, the Aw, MC, Brix, and hardness of the BL and ST samples were 0.81 and 0.82, 19.71% and 25.53%, 53.80% and 49.40%, and 20.49 kg/cm 2 and 31.98 kg/ cm 2 , respectively. This information will be useful for manufacturers in the production of dried sweet potato slices.
These findings provide evidence of the feasibility of heat-moisture treatments in the production of dried sweet potato.

키워드

heat-moisture treatment; dried sweet potato; boiling; steaming

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