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

Kingcam, Rungthip; Devahastin, Sakamon; Chiewchan, Naphaporn

doi:10.1016/j.jfoodeng.2008.04.008

Cited by 44 publications

(26 citation statements)

References 19 publications

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“…7, blanching also has a slight effect on the final moisture content of the samples. This is in agreement with the results of [18] , who stated that blanching has an effect on the rates of moisture reduction of potato chips samples, due to starch gelatinization. Debnath et al [7] found that pre-fry drying had a significant effect on the moisture kinetic coefficient during deep fat frying of chickpea flour-based snack food.…”

Section: Influence Of Blanchingsupporting

confidence: 93%

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Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

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Problem statement:The influence of edible methyl cellulose coating and blanching pretreatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

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Section: Influence Of Blanchingsupporting

confidence: 93%

“…The effect of frying temperature on moisture content is in agreement with numerous researchers including [6,7,18,19,[22][23][24]30] . The moisture loss data was further represented in terms of the moisture loss rate, as shown in Fig.…”

Section: Influence Of Methyl Cellulose Emulsifying Agentsupporting

confidence: 88%

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Quasem¹,

Mazahreh²,

Abu-Alruz³

et al. 2009

American J. of Agricultural and Biological Sciences

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“…Caixeta et al (2002) LPSSD at 90°C, 7 kPa The various pre-treatment methods were found to have an obvious effect on the rates of moisture reduction of the samples. Kingcam et al (2008) LPSSD at 70-90°C, intermittent processing Ascorbic acid retention was higher with intermittent temperature processing than intermittent pressure processing. To predict the evolutions of the moisture content and temperature of a product undergoing low pressure superheated steam.…”

Section: Figurementioning

confidence: 96%

“…The effect of the degree of starch retrogradation, slice thickness and final moisture content on the texture of potato chips dried by low pressure superheated steam drying (LPSSD) was investigated by Kingcam et al (2008). Potato slices (1.5, 2.5 and 3.5 mm thick) were pretreated with different methods (blanching and then freezing for 24 h, blanching and then repeated freezing/thawing either for 3 or 5 cycles) to study the effect of these pre-treatment methods on the degree of starch retrogradation.…”

Section: Potatomentioning

confidence: 99%

Recent Developments in Superheated Steam Processing of Foods—A Review

Alfy

Kiran

Jeevitha

et al. 2014

Critical Reviews in Food Science and Nutrition

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Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.

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“…SHS has also been applied to drying potatoes 14 , bananas 24 , noodles 26 , chicken meat 28 , shrimp 29 , scallops 31 , soybeans 37 , rice 40,43,49,50 , sugar beet pulp 52 , spent grain 53,54 , and other products 60,62 . In recent years, low-pressure SHS drying, which is expected to improve the quality of a product and energy efficiency, has been applied to spices and herbs 4,20 , potato chips 17,23,36 , and other products 27,30 . Drying capacity is one of the advantages of SHS; however, difficulties can arise when applying this technology to the cooking and blanching of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

Sotome

Isobe

2011

JARQ

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Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as water absorption and dissolution of solid content from foods caused by hot water or saturated steam heating; however, it causes low product yield due to its high drying capacity. To fix these problems, a new system using SHS around 115°C and a spray of hot water micro droplets (WMD) has been developed. The SHS+WMD system has simultaneously improved the quality and yield of blanched potatoes and other vegetables. In addition, it was found that WMD increased the heat transfer efficiency of SHS. This was presumably because WMD reduced the thermal resistance of the condensed water layer on the product surface by stirring the condensate. Due to this effect, the required time for the surface pasteurization of some kinds of raw vegetables decreased. A standard plate count of bacterium on cucumber fruit decreased from 10 5 CFU/g to 300 CFU/g with a slight texture change by SHS+WMD heating for 30 s. The SHS+WMD system is currently used in the food industry for cooking potato salad, and preprocessing meat, as well as the pasteurization of fishery products in Japan.

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

Cited by 44 publications

References 19 publications

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System

Recent Developments in Superheated Steam Processing of Foods—A Review

Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray

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