Quality characteristics and moisture sorption isotherm of three varieties of dried sweet potato manufactured by hot air semi-drying followed by hot-pressing
作者: Suji OhEun-Jung LeeGeun-Pyo Hong
作者单位: 1Department of Food Science and Biotechnology, Sejong University, Seoul 05006, South Korea
刊名: LWT, 2018, Vol.94 , pp.73-78
来源数据库: Elsevier Journal
DOI: 10.1016/j.lwt.2018.04.044
关键词: Sweet potatoDried snackMoisture sorption isothermVarietyHot-pressing
英文摘要: Abstract(#br)This study compared the quality and moisture sorption properties of dried sweet potato prepared from three varieties (two yellow types and one purple type). Semi-dried sweet potato was subjected to a hot-pressing, which led to a final moisture content of 0.14–0.22 kg/kg solid (dry weight basis). The textural properties of the dried product depended on the sugar content of raw materials. In addition, the sugar content also influenced the MSI properties of the dried product. Based on the mathematical models, the GAB equation was revealed as the best model to explain the MSI properties of dried sweet potato. Among the varieties, Annou-beni (AB) showed the highest sugar content and would be the best variety from a taste point of view. Beni-haruka (BH) showed similar qualities to...
全文获取路径: Elsevier  (合作)
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影响因子:2.546 (2012)

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关键词翻译
关键词翻译
  • isotherm 等温线
  • sorption 吸着
  • manufactured 出品
  • pressing 紧急的
  • dried 干燥的
  • potato 马铃薯
  • three 
  • drying 干燥
  • sweet 甜的
  • moisture 湿气