지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Physicochemical properties of potato chip treated with superheated steam (SHS) at various temperatures (120, 150, 180, and 220oC) and durations (2, 5, 8, and 10 min) were measured to assess the potential application of SHS in the production of unfried chips. A faster drying rate was obtained at a higher SHS temperature due to a lower degree of water condensation on the surface of the potato chip. A higher temperature of SHS resulted in higher volume shrinkage, indicating the dependency of shrinkage on the volume of water loss. SHS treatment did not cause any significant defects in the appearance of potato chips although pillowing and burnt spots were observed on the surface of the sample processed at 220oC for 10 min. Damaged starch content and Rapid Visco Analyzer profiles showed that partial gelatinization occurred during SHS treatment. Potato chips treated with SHS showed the shrinkage of parenchyma cells, resulting to compressed cell layers at the surface and inside. As treatment proceeded, air cells were formed internally. These results suggested that SHS combined with post drying process would be appropriate in the production of unfried potato chips by reducing drying time without causing any deterioration in quality
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참고문헌 (15)
참고문헌 신청
AACC / 2000 / Approved Methods of the American Association of Cereal Chemists (44-15, 86-10, 76-13)
Bonazzi C / 1996 / Food drying and dewatering / Drying Technol 14:2135~2170
Caixeta AT / 2002 / Impingement drying of potato chips / J. Food Eng 25:63~90
Food Information Statistic System
Karimi F / 2010 / Application of superheated steam for the drying of food products / Int. Agrophys 24:195~204
Bonazzi C / 1996 / Food drying and dewatering / Drying Technol 14:2135~2170
Caixeta AT / 2002 / Impingement drying of potato chips / J. Food Eng 25:63~90
Food Information Statistic System
Karimi F / 2010 / Application of superheated steam for the drying of food products / Int. Agrophys 24:195~204
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