摘要
采用变温压差膨化干燥技术,研究了切片厚度、预干燥后含水率、膨化温度、停滞时间、抽空温度、抽空时间和压力差等因素对膨化马铃薯脆片的含水率和脆度的影响。结果表明:马铃薯片膨化的最佳厚度为2mm;马铃薯片可不经过预干燥阶段直接膨化干燥;膨化温度、抽空温度和抽空时间是影响其膨化质量的关键因素;停滞时间和压力差在一定范围内对膨化产品的质量影响不大,可选择停滞时间为10min、压力差为0.3MPa。
The effect of thickness, water content after pre-drying, explosion puffing temperature, vacuum drying temperature and time, dwell time and pressure difference on water content, crispness of explosion puffed potato chips were analyzed by using the technology of explosion puffing. The result showed that the thickness of the potato chips used was 2mm; potatoes could be puffed directly without pre-drying. The major factors that affected the quality of the products were explosion puffing temperature, vacuum drying temperature and time. Dwell time and pressure are not the major factors influencing the quality of the products, so 5min and 0.1Mpa were applied.
出处
《核农学报》
CAS
CSCD
北大核心
2008年第5期661-664,589,共5页
Journal of Nuclear Agricultural Sciences
基金
科研院所技术研究开发专项(NCSTE-2006-JKZX-291NCSTE-2007-JKZX-288)
关键词
马铃薯片
变温压差
膨化干燥
potato chips
variable temperature and pressure difference
explosion puffing
作者简介
毕金峰（1970-），男，吉林辉南人，副研究员，博士，主要从事果蔬精深加工与综合利用技术研究。E-mail：bijinfeng@126．com.
