title: Effect of Blanching on Structural Quality of Dried Potato Slices.
abstract: Mechanical properties of potato slices were monitored during blanching, as indicators of structural changes. As expected, blanching resulted in weakening of potato structure. Gelatinization, which occurred during the first 2 min, did not promote an immediate weakening of the potato tissue. More than 80% of the changes in mechanical properties occurred during the first 30 min of blanching. Potato slices blanched for 2 and 30 min as well as unblanched ones were dried in a convective air drier at 48 degrees C. Bulk and true density, porosity, and shrinkage were monitored with time. Blanched potatoes resulted in a significantly more compact, less porous product with lower effective water diffusivity than unblanched potatoes. The results indicated that changes that occurred during the first 2 min of blanching had a much greater influence on structural quality of dried potatoes than changes that occurred from 2 to 30 min of blanching.
authors.affiliation: Food and Bioprocess Engineering Group, Department of Food Science and Technology, Wageningen Agricultural University, P.O. Box 8129, Wageningen 6700EV, The Netherlands.
authors.initials: JI
authors.lastname: Maté
authors.initials: C
authors.lastname: Quartaert
authors.initials: G
authors.lastname: Meerdink
authors.lastname: van't Riet K