Dehydration of Sugar-Beet Pulp in Superheated Steam and Hot Air

Tang, Zhongwei; Cenkowski, Stefan; Muir, W. E.

doi:10.13031/2013.2750

Cited by 52 publications

(58 citation statements)

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“…However, on prolonged pre-drying, the outer cell layers will dry out and skin formation will occur. This has been observed previously in experiments in which potatoes were dried in hot air [31,32]. During subsequent par-frying, a layer of dried cells will be separated from the cells underneath at several areas forming blisters.…”

Section: Discussionsupporting

confidence: 64%

Effect of pre-drying and par-frying conditions on the crispness of French fries

Loon

Visser

Linssen

et al. 2006

Eur Food Res Technol

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An experimental design was used to study the effect of pre-drying (to 10, 15 and 20% weight loss) and par-frying conditions (160, 170 and 180 • C) on the crispness of French fries. Par-frying time was adjusted with a software program to obtain equal moisture content and internal texture for all samples. Crispness was evaluated with a sensory panel. Furthermore, samples were analysed with a texture analyser and with confocal scanning laser microscopy (CSLM). Parfrying at 180 • C resulted in a crispier product than at 160 and 170 • C. Pre-drying to 20% weight loss lead to blisters and reduced crispness in comparison with pre-drying to 10 and 15% weight loss. Instrumental texture measurements showed a good correlation with sensory crispness. Large differences in cell structure, such as blisters, could be observed with CSLM. CSLM was useful to explain results from the instrumental and sensory texture evaluation.

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Section: Discussionsupporting

confidence: 64%

Effect of pre-drying and par-frying conditions on the crispness of French fries

Loon

Visser

Linssen

et al. 2006

Eur Food Res Technol

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“…SHS can be re-used, and the latent heat of evaporated water from the product can be recovered [15]. Furthermore, vacuum cooling is much more energy efficient than convective cooling systems [12].…”

Section: Process Descriptionmentioning

confidence: 99%

“…During the SHS treatment water evaporates from the product. In the beginning this is only surface water, but starting at a moisture content of about 75% the surface starts to dry out [15]. Water is transported from the core to the surface because of the concentration gradient.…”

Section: Analysis Of Skin Formationmentioning

confidence: 99%

Study of a new energy efficient process for French fries production

Loon

Linssen

Legger

et al. 2005

Eur Food Res Technol

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A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling. Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French fries.

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“…The additional heat causes increase of steam temperature above saturation or boiling point at a given pressure. Superheated steam is using for drying products, it causes changes such as starch gelatinization, enzyme destruction, protein denaturation, color and texture changes and deodorization (Devahastin et al, 2004), (Tang and Cenkowski, 2000), and (Tang and Cenkowski, 2001). …”

Section: Introductionmentioning

confidence: 99%

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Elawad¹,

Yang²

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoEffect of superheated steam baking on quality attributes of high fiber bread (HFB) was studied. Superheated steam and conventional ovens were used for baking high fiber bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of high fiber bread baked in superheated steam was almost similar to the one baked in conventional oven.Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of high fiber bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of high fiber bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. high fiber bread hardness values are similar for superheated steam baked bread at 220°C for 25 minutes and conventional baked bread at 200°C for 20 minutes (5.28 N and 5.27 N respectively). Springiness of high fiber bread for most heat treatments was almost the same for both superheated steam and conventional ovens.

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Dehydration of Sugar-Beet Pulp in Superheated Steam and Hot Air

Cited by 52 publications

References 0 publications

Effect of pre-drying and par-frying conditions on the crispness of French fries

Effect of pre-drying and par-frying conditions on the crispness of French fries

Study of a new energy efficient process for French fries production

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

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