{"title":"Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure","authors":"","doi":"10.1016/j.fbp.2024.07.011","DOIUrl":null,"url":null,"abstract":"<div><p>To address the limitations of conventional hot air drying (HAD) for potato dehydration, pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as innovative techniques. In PVD, varying vacuum pulse durations (6, 8, 10, 12, and 14 min) and atmospheric pulse durations (2, 3, 4, and 5 min) were investigated. Under HC-HAD, different humidity control scenarios (40,30+30,90+CF, 50,30+30,90+CF, 40,30+CF, and 50,30+CF) were examined. The study revealed that a 14:2 duration pulsing in PVD retained the color and achieved the highest total phenol content (TPC) and antioxidation activity (conserving 97.50 % and 84.67 % of their fresh values, respectively) but had the longest drying time (260.00 min) compared to HC-HAD and HAD (139.45 min). The 50,30+CF strategy of HC-HAD exhibited the quickest drying time (116.79 min), maintained the color, TPC (87.97 % of the fresh value), and antioxidation activity (71.40 % of the fresh value), and achieved the best potato microstructure and starch structure. Furthermore, Artificial Neural Network simulations for HC-HAD conditions demonstrated significant reliability. These findings provide valuable insights for potato researchers and producers seeking to enhance preservation techniques and prolong the shelf life of potatoes as a staple crop.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001366","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
To address the limitations of conventional hot air drying (HAD) for potato dehydration, pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as innovative techniques. In PVD, varying vacuum pulse durations (6, 8, 10, 12, and 14 min) and atmospheric pulse durations (2, 3, 4, and 5 min) were investigated. Under HC-HAD, different humidity control scenarios (40,30+30,90+CF, 50,30+30,90+CF, 40,30+CF, and 50,30+CF) were examined. The study revealed that a 14:2 duration pulsing in PVD retained the color and achieved the highest total phenol content (TPC) and antioxidation activity (conserving 97.50 % and 84.67 % of their fresh values, respectively) but had the longest drying time (260.00 min) compared to HC-HAD and HAD (139.45 min). The 50,30+CF strategy of HC-HAD exhibited the quickest drying time (116.79 min), maintained the color, TPC (87.97 % of the fresh value), and antioxidation activity (71.40 % of the fresh value), and achieved the best potato microstructure and starch structure. Furthermore, Artificial Neural Network simulations for HC-HAD conditions demonstrated significant reliability. These findings provide valuable insights for potato researchers and producers seeking to enhance preservation techniques and prolong the shelf life of potatoes as a staple crop.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.