Effects of pretreatment and drying methods on quality and stability of dried sweet potato slices during storage

2021 ◽  
Author(s):  
Camel Lagnika ◽  
Assad Riaz ◽  
Ning Jiang ◽  
Jiangfeng Song ◽  
Dajing Li ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Drying Methods ◽  
Potato Slices

scholarly journals Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 858
Author(s):  
Magdalena Kręcisz ◽  
Joanna Kolniak-Ostek ◽  
Bogdan Stępień ◽  
Jacek Łyczko ◽  
Marta Pasławska ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Freeze Drying ◽  
Vacuum Impregnation ◽  
Drying Methods ◽  
Quality Factors ◽  
Sweet Potatoes ◽  
Reduced Pressure ◽  
Sublimation Method ◽  
Potato Slices ◽  
Dried Vegetables

A comparative study was conducted on the effect of vacuum impregnation and drying methods on the production of dried sweet potatoes with high bioactivity. The present study determined the quality and physicochemical properties of dried sweet potato depending on the used impregnating solutions. Sweet potatoes were pretreated in freshly squeezed onion (O) and kale (K) juice, onion and kale (OK) mixture (1:1), and sodium chloride solution. Vacuum impregnation (VI) was carried out under reduced pressure (6 kPa) for 2 min, after which the impregnating solution was dispensed and maintained under vacuum for 4 min. Sweet potato slices were dried using vacuum drying (VD) and freeze drying (FD) methods. Higher content of polyphenols, carotenoids, and chlorophyll, as well as increased antioxidant capacity and higher VOC profile, were recorded for the dried products obtained using the sublimation method. The use of vacuum impregnation reduced the hardness of the products and other textural characteristics, such as cohesiveness, springiness, and gumminess. Furthermore, we found that vacuum impregnation pretreatment was a beneficial method for improving the characteristics of dried vegetables. The highest content of phenolics, carotenoids, and chlorophylls in dried sweet potatoes were recorded when samples were impregnated with onion and kale juice. For the fresh sweet potato, the highest contribution in VOC composition had phenylacetaldehyde (44.90%), (E)-2-octen-1-al (9.43%), and benzaldehyde (8.18%), respectively. The interesting content of VOC profile compounds in dried sweet potatoes was recorded when samples were impregnated with kale juice.

Mathematical modelling of the thin layer solar drying of sweet potato slices

Solar Energy ◽  
1993 ◽  
Vol 51 (4) ◽  
pp. 271-276 ◽  
Author(s):  
L.M. Diamante ◽  
P.A. Munro
Keyword(s):  
Mathematical Modelling ◽  
Thin Layer ◽  
Sweet Potato ◽  
Solar Drying ◽  
Potato Slices

Effects of hot-water blanching on the biological and physicochemical properties of sweet potato slices

2018 ◽  
Vol 11 (1) ◽  
pp. 19-24 ◽  
Author(s):  
Chinda Chhe ◽  
Teppei Imaizumi ◽  
Fumihiko Tanaka ◽  
Toshitaka Uchino
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Hot Water ◽  
Potato Slices

scholarly journals Effect of Dietary Steamed and Cured Sweet Potato Slices on Bowel Movement in Female Students

2014 ◽  
Vol 61 (3) ◽  
pp. 144-149
Author(s):  
Naoko Mori ◽  
Chiemi Asano ◽  
Tadahiro Nagata ◽  
Teruko Ito
Keyword(s):  
Sweet Potato ◽  
Bowel Movement ◽  
Female Students ◽  
Potato Slices

Influx and efflux of inorganic phosphate in sweet potato slices. effects of abscisic acid on bi-phasic kinetics

1990 ◽  
Vol 32 (2) ◽  
pp. 138-144
Author(s):  
G. F. Israelstam ◽  
P. C. T. Chan
Keyword(s):  
Abscisic Acid ◽  
Sweet Potato ◽  
Inorganic Phosphate ◽  
Potato Slices

scholarly journals Microwave and Blanching Pretreatments for Hot Air Drying of Orange-Fleshed Sweet Potato Slices (Ipomoea batatas)

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Ernest Abano
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Moisture Diffusivity ◽  
Hot Air Drying ◽  
Air Drying ◽  
Logarithmic Model ◽  
Microwave Assisted ◽  
Hot Air ◽  
Orange Fleshed Sweet Potato ◽  
Potato Slices

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature of 70°C and airflow of 1.0 m/s. The effective moisture diffusivity varied from 1.5 × 10 − 9 to 4.4 × 10 − 9 m2/s, and 1.1 × 10 − 10 to 7.9 × 10 − 10 m2/s, for the microwave and blanched assisted hot air drying, respectively. The activation energy obtained for the various microwave-assisted hot air drying was 29.1 W/mm for 4 min, 68.1 W/mm for 3 min, and 79.7 W/mm for 2 min. Ascorbic acid degradation and formation of brown pigments in the OFSP slices were lower in microwave than in steam blanch-assisted drying. Microwave-assisted drying of OFSP is best governed by Page model, M R = exp − k t n , while the blanch-assisted followed the logarithmic model, M R = a   exp − k t + c . To produce better quality OFSP flour, it is recommended to cut the tubers into 3 mm slices, microwave at a power of 630 W for 2 min or blanch for 1 min, 43 seconds prior to hot air drying.

Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices

Nahrung/Food ◽  
1989 ◽  
Vol 33 (2) ◽  
pp. 153-159
Author(s):  
A. Ghazi ◽  
M. H. Abd-El-Aal ◽  
M. Khalil
Keyword(s):  
Chemical Composition ◽  
Sweet Potato ◽  
Room Temperature ◽  
And Storage ◽  
Potato Slices

Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices

2006 ◽  
Vol 24 (11) ◽  
pp. 1487-1494 ◽  
Author(s):  
Sukhcharn Singh ◽  
C. S. Raina ◽  
A. S. Bawa ◽  
D. C. Saxena
Keyword(s):  
Sweet Potato ◽  
Potato Slices
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