Effect of ethanol osmotic dehydration on CO(2) puffing and drying mechanism of potato

In order to further improve the drying quality of potato slices, this study investigated the effects of EPD (CO(2)), HAD + EPD (CO(2)), EH + EPD (CO(2)), and FD on the quality and physicochemical properties of potato slices. The changes in solid loss (SL), obtained ethanol (OE), water loss (WL), and...

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Detalles Bibliográficos
Autores principales: Niu, Yao, Chen, Haifeng, Zhang, Zifeng, Yuan, Yuejin, Dong, Shaobo, Xu, Zhuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314137/
https://www.ncbi.nlm.nih.gov/pubmed/37397191
http://dx.doi.org/10.1016/j.fochx.2023.100715
Descripción
Sumario:In order to further improve the drying quality of potato slices, this study investigated the effects of EPD (CO(2)), HAD + EPD (CO(2)), EH + EPD (CO(2)), and FD on the quality and physicochemical properties of potato slices. The changes in solid loss (SL), obtained ethanol (OE), water loss (WL), and moisture content under different ethanol concentrations and soaking times were studied. The effects of WL, SL, OE, and moisture on puffing characteristics were also studied. The results show that in the EH + EPD (CO(2)) process, the use of ethanol and CO(2) as the puffing media improves the puffing power. WL and OE have significant effects on hardness, crispness, expansion ratio, and ascorbic acid. The quality of potato slices puffed and dried by ethanol osmotic dehydration is better, which provides a new method for potato slice processing.

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