(2015) The effect of packaging material and storage period on microwave-dried potato (Solanum tuberosum L.) cubes. Journal of Food Science and Technology-Mysore. pp. 3899-3910. ISSN 0022-1155
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Abstract
The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semi-transparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N-2, natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. After storage for 60 and 120 days, the amount of ascorbic acid (AA), shrinkage and rehydration were determined. Dried potato cubes packaged under N-2 atmosphere had the highest rehydration value (3.142 ). Since there is a direct relationship between the amount of water loss and shrinkage, samples packaged in PEPA laminate packages under vacuum showed 4.947 less shrinkage than transparent BOPP or semi-transparent BOPP due to low permeability of these packages. Potatoes stored for 120 days resulted in 7.89 more shrinkage than those stored for 60 days. The least loss in AA occurred in PE-PA laminate packaging. The shelf-life of potato cubes can be increased and their quantitative and qualitative characteristics can be best preserved by package-drying in PE-PA laminate under vacuum conditions.
Item Type: | Article |
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Keywords: | ascorbic acid packaging potato cubes rehydration shrinkage water absorbance percentage ascorbic-acid quality shrinkage water porosity rehydration vegetables density losses map |
Divisions: | |
Page Range: | pp. 3899-3910 |
Journal or Publication Title: | Journal of Food Science and Technology-Mysore |
Volume: | 52 |
Number: | 6 |
Identification Number: | 10.1007/s13197-014-1464-x |
ISSN: | 0022-1155 |
Depositing User: | مهندس مهدی شریفی |
URI: | http://eprints.zbmu.ac.ir/id/eprint/2673 |
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