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- Title
Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices.
- Authors
Kai Fan; Min Zhang; Bhandari, Bhesh
- Abstract
Effect of osmotic-ultrasound dehydration pretreatment on the moisture adsorption isotherms of microwave-assisted vacuum fried purple-fleshed sweet potato (PSP) was determined at 30, 45 and 60 °C and fitted with six models. Absorbed water state of microwave-assisted vacuum fried purple-fleshed sweet potato was measured by low-field nuclear magnetic resonance (LF-NMR). Results indicated that the optimized conditions of osmotic-ultrasound dehydration pretreatment were 11.21 min for ultrasound time, 56.99% sucrose concentration and 74.84 min for osmotic dehydration time. Moisture adsorption isotherms showed type II sigmoid shape. GAB model had the best fit evaluated by the higher values of R² (>0.9868) and the lower values of RMSE (<0.0074) and χ² (<9.4893 x 10-5) for untreated and pretreated fried purple-fleshed sweet potato slices. Monolayer moisture content from GAB model decreased from 0.0598 at 30 °C to 0.0452 at 60 °C. The net isosteric heat, of adsorption for untreated and pretreated fried PSP was calculated by the Clausius-Clapeyron equation and decreased with increasing moisture contents. The correlation between the bound water population (T[sub 21]) peak areas of absorbed water and equilibrium moisture content was respectively high for untreated PSP (R² > 0.9595) and pretreated fried PSP (R² > 0.9845) by using LF-NMR.
- Subjects
FRENCH fries; SWEET potatoes; ADSORPTION isotherms; VACUUM; MOISTURE
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, Vol 115, Issue Part C, p154
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2019.03.011