Study of the optimisation of puffing characteristics of potato cubes by spouted bed drying enhanced with microwave.
BACKGROUND
In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier puffed snack potato cubes as possible alternatives to oil-fried potato chips. The influence of drying conditions of the spouted bed microwave drying on puffing characteristics of potato cubes were studied and compared with the direct microwave and hot air drying method.


RESULTS
Tandem combination drying of microwave-enhanced spouted bed drying (MWSB) could achieve a good expansion ratio, breaking force and rehydration ratio. The puffing characteristics of potato cubes were significantly affected (P < 0.05) by moisture content before starting microwave power in spouted bed microwave drying, by microwave (MW) power, and by the original size of potato cubes.


CONCLUSIONS
The optimum processing parameters were the moisture content at the start of microwave power (60%), the size of potato cubes (10-12 mm), and microwave power (2-2.5 W g(-1))
Yan
Wei-qiang
WQ
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
Zhang
Min
M
Huang
Lue-lue
LL
Tang
Juming
J
Mujumdar
Arun S
AS
Sun
Jin-cai
JC
D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D008872:Microwaves; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013314:Stress, Mechanical; D014867:Water / Q000032:analysis
D014867:Water