Optimisation of high temperature puffing of potato cubes using response surface methodology

A. I. Varnalis; J. G. Brennan; D. B. MacDougall; S. G. Gilmour

doi:10.1016/S0260-8774(03)00082-7

Optimisation of high temperature puffing of potato cubes using response surface methodology

A. I. Varnalis, J. G. Brennan^*, D. B. MacDougall, S. G. Gilmour

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

110 Citations (Scopus)

Abstract

One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 °C in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moisture content was 0.05 dwb. The resulting product was optimised using response surface methodology, in terms of volume and colour (L*, a* and b* values) of the dry product, as well as rehydration ratio and texture of the rehydrated product. The operating conditions resulting in the optimised product were found to be blanching for 6 min in water at 100 °C, dipping in 400 ppm sodium metabisulfite solution for 10 min, initially drying for 40 min and puffing in air at 200 °C for 40 s, followed by final drying to a moisture content of 0.05 dwb.

Original language	English
Pages (from-to)	153-163
Number of pages	11
Journal	JOURNAL OF FOOD ENGINEERING
Volume	61
Issue number	2
DOIs	https://doi.org/10.1016/S0260-8774(03)00082-7
Publication status	Published - Feb 2004

Keywords

Colour
Dehydration
High temperature fluidised bed
Optimisation
Potatoes
Puffing
RSM

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10.1016/S0260-8774(03)00082-7

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title = "Optimisation of high temperature puffing of potato cubes using response surface methodology",

abstract = "One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 °C in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moisture content was 0.05 dwb. The resulting product was optimised using response surface methodology, in terms of volume and colour (L*, a* and b* values) of the dry product, as well as rehydration ratio and texture of the rehydrated product. The operating conditions resulting in the optimised product were found to be blanching for 6 min in water at 100 °C, dipping in 400 ppm sodium metabisulfite solution for 10 min, initially drying for 40 min and puffing in air at 200 °C for 40 s, followed by final drying to a moisture content of 0.05 dwb.",

keywords = "Colour, Dehydration, High temperature fluidised bed, Optimisation, Potatoes, Puffing, RSM",

author = "Varnalis, {A. I.} and Brennan, {J. G.} and MacDougall, {D. B.} and Gilmour, {S. G.}",

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T1 - Optimisation of high temperature puffing of potato cubes using response surface methodology

AU - Varnalis, A. I.

AU - Brennan, J. G.

AU - MacDougall, D. B.

AU - Gilmour, S. G.

PY - 2004/2

Y1 - 2004/2

N2 - One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 °C in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moisture content was 0.05 dwb. The resulting product was optimised using response surface methodology, in terms of volume and colour (L*, a* and b* values) of the dry product, as well as rehydration ratio and texture of the rehydrated product. The operating conditions resulting in the optimised product were found to be blanching for 6 min in water at 100 °C, dipping in 400 ppm sodium metabisulfite solution for 10 min, initially drying for 40 min and puffing in air at 200 °C for 40 s, followed by final drying to a moisture content of 0.05 dwb.

AB - One cubic centimetre potato cubes were blanched, sulfited, dried initially for between 40 and 80 min in air at 90 °C in a cabinet drier, puffed in a high temperature fluidised bed and then dried for up to 180 min in a cabinet drier. The final moisture content was 0.05 dwb. The resulting product was optimised using response surface methodology, in terms of volume and colour (L*, a* and b* values) of the dry product, as well as rehydration ratio and texture of the rehydrated product. The operating conditions resulting in the optimised product were found to be blanching for 6 min in water at 100 °C, dipping in 400 ppm sodium metabisulfite solution for 10 min, initially drying for 40 min and puffing in air at 200 °C for 40 s, followed by final drying to a moisture content of 0.05 dwb.

KW - Colour

KW - Dehydration

KW - High temperature fluidised bed

KW - Optimisation

KW - Potatoes

KW - Puffing

KW - RSM

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IS - 2

ER -

Optimisation of high temperature puffing of potato cubes using response surface methodology

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Keywords

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