Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)
Author
Source
International Journal of Food Science
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-22
Country of Publication
Egypt
No. of Pages
12
Abstract EN
Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied.
The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s.
The effective moisture diffusivity varied from 1.5×10−9 to 4.4×10−9 m2/s, and 1.1×10−10 to 7.9×10−10 m2/s, for the microwave and blanched assisted hot air drying, respectively.
The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min.
Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying.
Microwave-assisted drying of OFSP is best governed by Page model, MR=exp−ktn, while the blanch-assisted followed the logarithmic model, MR=a exp−kt+c.
To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.
American Psychological Association (APA)
Abano, Ernest. 2020. Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas). International Journal of Food Science،Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1171103
Modern Language Association (MLA)
Abano, Ernest. Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas). International Journal of Food Science No. 2020 (2020), pp.1-12.
https://search.emarefa.net/detail/BIM-1171103
American Medical Association (AMA)
Abano, Ernest. Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas). International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-12.
https://search.emarefa.net/detail/BIM-1171103
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1171103