Enhancing CO2 puffing drying of potatoes through ethanol and freeze-thaw post-treatment

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-11-19 DOI:10.1016/j.jfoodeng.2024.112406

Yao Niu, Yuejin Yuan, Yingying Xu, Libin Tan, Fengkui Xiong, Yeye Dai

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Abstract

CO₂ expansion puffing drying (CO₂-EPD) is a low-temperature high-pressure puffing drying technology that can produce fruit and vegetable crisps with a crispy texture and high nutritional retention. This study compared the effects of no treatment, ethanol osmosis dehydration pre-treatment (EOD), freeze-thaw treatment (FT), and ethanol osmosis dehydration followed by freeze-thaw treatment (EOD + FT) on the texture and nutritional quality of potato slices by CO₂-EPD. The results showed that potato slices treated with the EOD + FT pre-treatment method achieved a puffing degree of 2.02, hardness of 782.52 g, crispness of 687.47 g, protein content of 2.63 g/100 g, vitamin C content of 16.74 mg/100 g, and a color difference (ΔE) of 2.08. This pre-treatment method significantly improved the overall quality of the potato slices. Further investigation into the effects of freezing temperature, freezing time, ethanol concentration, and ethanol soaking time on the texture and nutritional quality of potato slices was conducted. EOD + FT pre-treatment enabled effective puffing at lower temperatures, thereby enhancing the overall quality of potato slices. The EOD + FT + CO₂-EPD technology is an efficient drying process that significantly improves the texture and nutritional quality of potato slices, providing valuable theoretical references and practical guidance for the production, processing, and quality analysis of potato slices.

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通过乙醇和冻融后处理提高二氧化碳膨化干燥马铃薯的效果

二氧化碳膨胀膨化干燥（CO2-EPD）是一种低温高压膨化干燥技术，可生产出口感酥脆、营养保留率高的果蔬脆片。本研究比较了 CO2-EPD 不处理、乙醇渗透脱水预处理（EOD）、冻融处理（FT）和乙醇渗透脱水后冻融处理（EOD + FT）对马铃薯片质地和营养质量的影响。结果表明，采用 EOD + FT 预处理方法处理的马铃薯片的膨化度为 2.02，硬度为 782.52 克，脆度为 687.47 克，蛋白质含量为 2.63 克/100 克，维生素 C 含量为 16.74 毫克/100 克，色差（ΔE）为 2.08。这种预处理方法大大提高了马铃薯片的整体质量。进一步研究了冷冻温度、冷冻时间、乙醇浓度和乙醇浸泡时间对马铃薯片质地和营养质量的影响。EOD + FT 预处理可在较低温度下实现有效膨化，从而提高马铃薯片的整体质量。EOD + FT + CO2-EPD 技术是一种高效的干燥工艺，能显著改善马铃薯片的质地和营养质量，为马铃薯片的生产、加工和质量分析提供了有价值的理论参考和实践指导。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.