2011
DOI: 10.1111/j.1745-4530.2010.00594.x
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Effect of SSB (Superheated Steam Blanching) Time and Drying Temperature on Hot Air Impingement Drying Kinetics and Quality Attributes of Yam Slices

Abstract: The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper. Results indicated that the positive effect of SSB on drying rate might be overshowed by the negative effect of starch gelatinization and appropriate SSB could accelerate drying rate, whereas the effect of excessive SSB is reversed. The moisture effective diffusivity ranged from 1.15… Show more

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Cited by 140 publications
(70 citation statements)
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References 43 publications
(47 reference statements)
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“…Higher drying rate was observed in LC slices could be due to two phenomenon namely limited starch gelatinization and more solute leaching in presence of acid. Similar effect of steam blanching on drying rate was observed in yam slices [35]. On the other hand in SC slices, the drying rate was comparatively higher than WC slices due to more opened pores available as the slices were not in direct contact with the liquid medium during cooking as a result soluble solutes leaching possibly did not take place.…”
Section: Microwave Drying Behavior Of Precooked Taro Slicessupporting
confidence: 70%
“…Higher drying rate was observed in LC slices could be due to two phenomenon namely limited starch gelatinization and more solute leaching in presence of acid. Similar effect of steam blanching on drying rate was observed in yam slices [35]. On the other hand in SC slices, the drying rate was comparatively higher than WC slices due to more opened pores available as the slices were not in direct contact with the liquid medium during cooking as a result soluble solutes leaching possibly did not take place.…”
Section: Microwave Drying Behavior Of Precooked Taro Slicessupporting
confidence: 70%
“…The glass transition and initial freezing point of the mango samples at different moisture contents were measured using differential scanning calorimetry (DSC-60, Shimadzu Co. Ltd., Japan), following the method described by Xiao et al (2012) with slight modifications. Liquid nitrogen was used to cool the samples.…”
Section: Determination and Modeling Of The Thermal Transitions Using Dscmentioning
confidence: 99%
“…The colorimeter was calibrated by using a standard white and black plate. A sample inside of a glass cell was placed close to the nose cone of the colorimeter, above the light source, while the L*, a* and b* values measured (Xiao et al, 2012). L 0 *, a 0 * and b 0 * are the colour values of fresh samples.…”
Section: Colour Analysismentioning
confidence: 99%