Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology

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JAFARI N.; Ziaolhagh s.h.r.; MOHAMMADINAFCHI A.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 189-198

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Title

Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology

Author(s)

JAFARI N. | Ziaolhagh s.h.r. | MOHAMMADINAFCHI A. | Issue Writer Certificate

Keywords

Combined dryingQ1

Microwave dryingQ2

Potato productsQ1

Response Surface MethodologyQ1

Abstract

In this research, the effect of microwave pre-treatment on qualitative characteristics and sensory properties of air-dried potato stickswas investigated. Different powers (180-900W) and times (1-5 minutes) of microwave were used before air-drying of samples. The moisture content, rehydration, shrinkage, browning, colour indices and sensory properties (taste, colour, shape, strength, and total acceptance) of potato samples were evaluated after the drying process and the response surface method (RSM) was used to determine the optimal conditions for the microwave treatment. Used for the highest levels of physicochemical and sensory properties. results showed that, with increasing the power and time of the microwave oven resulted in an increase in the moisture content, shrinkage, rehydration and total colour change of the samples. Sensory evaluation results showed that in the microwave pre-treatment, only the scores of the taste and colour of potato sampleswere influenced by the microwave power and time. According to the results of optimization by the surface response method, the power of 180Watts and the time of 3. 5 minutes for the microwave pre-treatment were introduced as optimum conditions.

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APA: Copy

JAFARI, N., Ziaolhagh, s.h.r., & MOHAMMADINAFCHI, A.. (2019). Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 189-198. SID. https://sid.ir/paper/71539/en

Vancouver: Copy

JAFARI N., Ziaolhagh s.h.r., MOHAMMADINAFCHI A.. Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):189-198. Available from: https://sid.ir/paper/71539/en

IEEE: Copy

N. JAFARI, s.h.r. Ziaolhagh, and A. MOHAMMADINAFCHI, “Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 189–198, 2019, [Online]. Available: https://sid.ir/paper/71539/en

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