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Effect of potato strips pre-drying methods on French fries quality

100%

Tajner-Czopek A., Figiel A., Rytel E.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

175-181

The aim of the work was to estimate the effect of microwave and convective dehydratation parameters of potato strips after blanching on French fries quality. After washing and peeling, potato tubers were cut into strips, which underwent one-stage blanching in water (for 10 min at 75oC). After blanching the potato strips (10x10 mm) were dried with two methods: vacuum-microwave at two levels of magnetrons power (360 W and 480 W) and by changing pressure at the range from 4 kPa to 6 kPa, and convective pre-drying performed at 50oC and 75oC at constant air speed of 2m/s. The control samples were made of blanched, not pre-dried potato strips. After potato strips pre-drying the French fries were prepared with the two-stage frying method in canola oil. French fries were subjected to sensory evaluation. Their fat content, colour and texture were determined with instrumental methods. The texture of French fries was estimated in two tests: cutting and bending. Changes in the structure of potato tissue were determined using a scanning electron microscope. It was stated that the pre-drying time in the vacuum microwave method was about four-times shorter than that in the convective method. French fries made of strips pre-dried with the vacuum microwave method absorbed less fat (by about 9% on average), than those pre-dried with the convective method. Pre-drying of potato strips lowered the fat content in the finished product by 28% compared with the non-pre-dried control samples The smaller cutting force and bending strength were exhibited byFrench fries made of potato strips pre-dried with the convective pre-drying method at 75oC and 50oC compared with the microwave method. Based on the sensory and instrumental results, it was found that French fries pre-dried with the vacuum microwave method were characterised by better quality attributes, as compared with French fries pre-dried with the convective method and control samples without pre-drying.

Drying kinetics and textural properties of pears dehydrated by combined method with application of vacuum-microwaves

67%

Lech K., Siudek M., Michalska A., Figiel A.

Zeszyty Problemowe Postępów Nauk Rolniczych

2016

tom 586

Pear cubes were dehydrated by convective drying (CD) and by combined method consisting of convective pre-drying (CPD) and vacuum-microwave finish-drying (VMFD). During combined method the time of CPD lasted for 15, 30 and 120 min. The VMFD of pear cubes was performed at magnetrons power of 240, 480 and 720 W. The drying kinetics of pear cubes was described using a modified Page model. The entire drying time of combined drying was reduced by earlier application of VMFD with higher microwave power. Pear cubes dried by the combined method had a lower density and crispier texture as compared to the samples dried only by convective method. An increase in pre-drying time resulted in a decrease in the density and compressive strength, whereas increase in microwave power reduced the density of the dried products.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Zeszyty Problemowe Postępów Nauk Rolniczych

2 Figiel A.

1 Lech K.

1 Michalska A.

1 Rytel E.

1 Siudek M.

1 Tajner-Czopek A.

1 2016

1 2007

Wyniki wyszukiwania

Effect of potato strips pre-drying methods on French fries quality

Drying kinetics and textural properties of pears dehydrated by combined method with application of vacuum-microwaves