Effect of starch retrogradation on texture of potato chips produced by low-pressure superheated steam drying

2008 ◽  
Vol 89 (1) ◽  
pp. 72-79 ◽  
Author(s):  
Rungthip Kingcam ◽  
Sakamon Devahastin ◽  
Naphaporn Chiewchan
Keyword(s):  
Superheated Steam ◽  
Low Pressure ◽  
Potato Chips ◽  
Superheated Steam Drying ◽  
Starch Retrogradation ◽  
Steam Drying

Drying of pineapple slices using combined low-pressure superheated steam and vacuum drying

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jingcheng Wang ◽  
Qing Xu ◽  
Jianbo Liu ◽  
Shuaishuai Zheng ◽  
Ruifang Wang ◽  
...  
Keyword(s):  
Superheated Steam ◽  
Retention Rate ◽  
Sugar Content ◽  
Low Pressure ◽  
Vacuum Drying ◽  
Drying Time ◽  
Superheated Steam Drying ◽  
Health Demand ◽  
Steam Drying ◽  
Material Temperature

Abstract A method of combining low-pressure superheated steam drying (LPSSD) and vacuum drying (VD) was proposed to improve the dried pineapple quality and increase the drying rate. It was found that the inversion temperature in low-pressure superheated steam drying of pineapple was 85.75 °C in terms of the first falling rate period. The combining drying (LPSSD–VD) reduced the maximum material temperature by 9.5 °C and 0.35 °C, and shortened the drying time by 50 min and 90 min compared with LPSSD and VD at the same drying temperature of 90 °C. The vitamin C retention rate of dried pineapple by LPSSD–VD was 29.33% and 15.94% higher than that of LPSSD and VD, respectively. The color of dried pineapple was also improved. Moreover, the sugar content of dried pineapple can be well controlled to meet the health demand of low sugar and ensure the taste of dried pineapple during LPSSD–VD process.

Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jianbo Liu ◽  
Xinran Li ◽  
Li Wang ◽  
Ruifang Wang ◽  
Qing Xu ◽  
...  
Keyword(s):  
Sensitivity Analysis ◽  
Vitamin C ◽  
Superheated Steam ◽  
Color Change ◽  
Low Pressure ◽  
Analysis Method ◽  
Drying Temperature ◽  
Superheated Steam Drying ◽  
Sensitivity Analysis Method ◽  
Steam Drying

Abstract Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main influencing factors of product quality, such as color, re-hydration performance and Vitamin C during LPSSD. The results showed that the drying temperature had the greatest influence on the color change and vitamin C retention of green turnip. The total color difference ΔE* increased with the elevated drying temperature. The drying pressure had the greatest influence on re-hydration performance and the re-hydration ratio decreased with the elevated drying pressure.

Low-Pressure Superheated Steam Drying—Vacuum Drying of a Porous Media and the Inversion Temperature

2014 ◽  
Vol 33 (1) ◽  
pp. 111-119 ◽  
Author(s):  
Souad Messai ◽  
Jalila Sghaier ◽  
Laurent Chrusciel ◽  
Mohamed El Ganaoui ◽  
Slimane Gabsi
Keyword(s):  
Porous Media ◽  
Superheated Steam ◽  
Low Pressure ◽  
Vacuum Drying ◽  
Inversion Temperature ◽  
Superheated Steam Drying ◽  
Steam Drying
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