The effect of blanching on the mechanical and rehydration properties of dried potato slices

被引：0
|
作者：
J. I. Maté
M. Zwietering
K. van't Riet
机构：
[1] Food and Bioprocess Engineering Group,
[2] Department of Food Science and Technology,undefined
[3] Wageningen Agricultural University,undefined
[4] P.O. Box 8129,undefined
[5] 6700 EV Wageningen,undefined
[6] The Netherlands e-mail: juan.mate@unavarra.es,undefined
来源：
European Food Research and Technology | 1999年 / 209卷
关键词：
Key words Blanching; Drying; Potatoes; Rehydration;
D O I：
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中图分类号：
学科分类号：
摘要：
 Short-time blanched (2 min, 90  °C), long-time blanched (30 min, 90  °C) and non-blanched potato slices were dried in a convective air drier and their mechanical and rehydration properties were compared. Blanching increased the flexibility and strength of dried potato slices, although the effects of short and long blanching were not significantly different. Unblanched potato slices did not have larger rehydration ratios than blanched ones. After rehydration for 30 min, samples from all treatments had higher strength and flexibility than cooked potatoes.
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页码：343 / 347
页数：4
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