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Optimisation of high temperature puffing of potato cubes using response surface methodology

Varnalis, A.I., Brennan, J.G., MacDougall, D.B. and Gilmour, S.G. (2004) Optimisation of high temperature puffing of potato cubes using response surface methodology. Journal of Food Engineering, 61 (2). pp. 153-163. ISSN 0260-8774

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To link to this item DOI: 10.1016/s0260-8774(03)00082-7

Abstract/Summary

One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 degreesC in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moisture content was 0.05 dwb. The resulting product was optimised using response surface methodology, in terms of volume and colour (L-*, a(*) and b(*) values) of the dry product, as well as rehydration ratio and texture of the rehydrated product. The operating conditions resulting in the optimised product were found to be blanching for 6 min in water at 100 degreesC, dipping in 400 ppm sodium metabisulfite solution for 10 min, initially drying for 40 min and puffing in air at 200 degreesC for 40 s, followed by final drying to a moisture content of 0.05 dwb. (C) 2003 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:12905
Uncontrolled Keywords:potatoes, puffing, RSM, dehydration, colour, high temperature fluidised, bed, optimisation, DEHYDRATION

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