Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Samir Mowafy , Jobira Teferi Tesisa , Lixuan Wei , Jamilu Mustapha Ahmed , Yanhong Liu
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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.

保持马铃薯的完美品质:优化创新干燥技术以保持理化特性和淀粉结构
为了解决传统热空气干燥(HAD)在马铃薯脱水方面的局限性,提出了脉冲真空干燥(PVD)和湿度控制 HAD(HC-HAD)这两种创新技术。在 PVD 中,研究了不同的真空脉冲持续时间(6、8、10、12 和 14 分钟)和大气脉冲持续时间(2、3、4 和 5 分钟)。在 HC-HAD 条件下,研究了不同的湿度控制方案(40,30+30,90+CF、50,30+30,90+CF、40,30+CF 和 50,30+CF)。研究结果表明,在 PVD 中以 14:2 的持续时间进行脉动,可以保持颜色,获得最高的总酚含量(TPC)和抗氧化活性(分别保留了新鲜值的 97.50 % 和 84.67 %),但与 HC-HAD 和 HAD(139.45 分钟)相比,干燥时间(260.00 分钟)最长。采用 50,30+CF 策略的 HC-HAD 干燥时间最快(116.79 分钟),保持了马铃薯的色泽、TPC(鲜值的 87.97%)和抗氧化活性(鲜值的 71.40%),并获得了最佳的马铃薯微观结构和淀粉结构。此外,对 HC-HAD 条件进行的人工神经网络模拟也显示出显著的可靠性。这些研究结果为马铃薯研究人员和生产者提高马铃薯保存技术和延长马铃薯作为主食作物的货架期提供了宝贵的见解。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
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.
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