DETERMINATION OF THE OPTIMUM CONDITIONS FOR PREPARING AND DRYING OF POTATO SLICES

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ZIA ALHAGH S.H.R.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:19/1 | Issue:2 Page(s): 23-36

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Information Journal Paper

Title

DETERMINATION OF THE OPTIMUM CONDITIONS FOR PREPARING AND DRYING OF POTATO SLICES

Author(s)

ZIA ALHAGH S.H.R. | Issue Writer Certificate

Keywords

BLANCHINGQ2

DRYINGQ3

POTATO SLICE SIZEQ2

Abstract

In this project we aimed to find the best DRYING conditions to produce dehydrated diced potatoes from Mojeni and Pashandi varieties. The samples were peeled and cut into 10×10×10 mm and 20×20×20 mm cubes. Diced potatoes were blanched in boiling water containing 0.5% calcium chloride, for 3 and 5 minutes. Blanched potato cubes were immersed in ascorbic acid solution and dried at 50, 60 and 70oC. Degree of rehydration, shrinkage and specific gravity of dried samples were determined. Statistical analysis of results showed that the effect of all factors on the shrinkage were significant (p<0.01). DRYING temperature (p<0.05) and variety (p<0.01) had a +significant effect on the degree of rehydration. Specific gravity of dried potatoes was significantly affected by the size and the variety of samples. According to the results the best DRYING temperature and BLANCHING time were 50oC and 5 minutes respectively. At the end the DRYING temperature of 50oC, three minutes of BLANCHING, slice size of 20×20×20 mm and the Mojeni variety was selected as the best treatment combinations.

Cites

DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION

References

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APA: Copy

ZIA ALHAGH, S.H.R.. (2010). DETERMINATION OF THE OPTIMUM CONDITIONS FOR PREPARING AND DRYING OF POTATO SLICES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 19/1(2), 23-36. SID. https://sid.ir/paper/148505/en

Vancouver: Copy

ZIA ALHAGH S.H.R.. DETERMINATION OF THE OPTIMUM CONDITIONS FOR PREPARING AND DRYING OF POTATO SLICES. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;19/1(2):23-36. Available from: https://sid.ir/paper/148505/en

IEEE: Copy

S.H.R. ZIA ALHAGH, “DETERMINATION OF THE OPTIMUM CONDITIONS FOR PREPARING AND DRYING OF POTATO SLICES,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 19/1, no. 2, pp. 23–36, 2010, [Online]. Available: https://sid.ir/paper/148505/en

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