The potato slices were pretreated by blanching, steaming, freezing, steaming+freezing, and blanching+freezing. The heat pump drying rate and rehydration ratio of dried slices were compared, and their color, texture, protein content and microstructure were further determined. The results showed that steaming pretreatment had the best effects, as the moisture content of dried potato products reached 14.80% after drying for 2 h, which was 25.9% shorter than the control group. Moreover, the values of L* and b* of steaming-pretreated dried potato products were 87.44 and 31.77, respectively. Their hardness was moderate (1 546.35 g) with smaller brittleness (17.24 mm), and their rehydration ratio and protein content reached the highest, which were 4.65 and 9.90%, respectively. Besides, the surface of the dried products formed a ‘shell hardening’ membrane structure, and the interior had a ‘brick building’ structure. The surface of the dried slice was flat with no distortions and had the best comprehensive quality. Overall, steaming pretreatment can significantly improve the drying rate of potato slices and improve the quality of dried potato chips, which is suitable for popularized application.
JIN Xuedong
,
FU Tingting
,
WANG Hui
,
DUAN Jiaojiao
,
SUN Yan
,
YOU Maolan
,
QIN Xiaoli
,
LIU Xiong
. Effects of different pretreatment methods on heat pump drying rate of potatoslices and quality of dried products[J]. Food and Fermentation Industries, 2019
, 45(11)
: 166
-171
.
DOI: 10.13995/j.cnki.11-1802/ts.019263
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