Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology

Abstract

Vacuum drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience and preference as snack. Steamed sweet potato was dried from 30 to 60 o C for 12 hr, after which moisture contents, colors, and taste were evaluated. The lowest moisture content was 0.22% upon vacuum drying at 60 o C for 12 hr. Lightness decreased while other color values (a, b and ΔE) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 98.7～268.11 mg/g and 19～72 o Brix, respectively. Sensory score of the sample was the highest when dried at 50 o C for 6 hr. The optimum drying conditions were predicted to be 48.5～62 o C and 5.1～7.1 hr by response surface methodology.

Effect of Curing Treatments on the Fusarium Wilt (Fusarium oxysporum) of Sweet Potato (Ipomoea batatas L.)

“…고구마 (Ipomoea batatas L.)는 메꽃과에 속하는 쌍떡잎 식용작물로 식이섬유가 많이 함유되어 있어 웰빙식품으로 알려져 있다 (Kim et al, 1995;Jung et al, 1998;Park et al, 2006). 일반적으로 단위면적당 수확량이 많고 환경적응 성이 강하여 미래식량 자원으로 기대되고 있으나 (Shin et al, 2011) 고구마 재배과정에서 Fusarium oxysporum에 의 한 덩굴쪼김병이 발생되어 농민들은 심각한 피해를 받고 있다. 고구마 덩굴쪼김병은 Fusarium oxysporum f. sp.…”