Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China;4. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia;1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China;2. Dept. of Botany, Shah Abdul Latif University, Khairpur 66020, Sindh, Pakistan;3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China;4. Department of Agriculture and Food Technology, Karakoram International University, Gilgit 15100, Pakistan;5. National Institute of Food Science and Technology, University of Agriculture Faisalabad, 38000 Pakistan;6. Value Addition Division, Oil Palm Research Institute-Council for Scientific and Industrial Research (CSIR), Kade, Ghana;1. Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, 52021 Uyo, Nigeria;3. SMART Farming Technology Research Center (SFTRC), Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;4. Faculty of Health, Engineering and Sciences, University of Southern Queensland, Toowoomba, QLD 4350, Australia;1. Graduate School of Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan;2. Department of Mechanical Engineering, Kyushu Institute of Technology, 1-1 Sensui, Tobata-ku, Kitakyushu, 804-8550, Japan;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China;2. Jiangnan University (Yangzhou) Food Biotechnology Institute, Yangzhou, 225002, China;3. Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China;4. School of Applied Sciences, RMIT University, Melbourne, VIC, 3083, Australia;5. Xuzhou Branch, Haitong Food Group Company, Jiangsu Peixian, 221600, China;6. Zhejiang Pharmaceutical College, Ningbo, 315100, China |
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| Abstract: | The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted great attention due to its carbohydrates with a low glycemic index. Dehydrated sweet potatoes can be an excellent alternative for using and adding value to this raw material. The objective of this study was to evaluate the physicochemical properties of sliced sweet potato during the microwave vacuum drying (MWVD) for producing crispy oil-free chips. Fresh sweet potato samples were selected, peeled, sliced, blanched, and then dehydrated using a microwave oven adapted with a vacuum chamber and a rotation system to operate under vacuum. It was measured the evolution of moisture, water activity, temperature, color, apparent specific mass, porosity, and acoustic/mechanical analysis of the texture during the MWVD. Crispy sweet potato chips were obtained in <30 min, presenting low moisture (0.028 g g?1 db) and water activity (0.262). The dehydrated samples showed high porosity (67.5%) and a low apparent density (0.456 g cm?3). Optical micrographs and acoustic/mechanical properties showed an expanded (puffed) product structure with large pores, which resulted in irregular acoustic/mechanical signals, characteristics of a crispy food matrix. Colorimetric analyses indicated a little change between fresh and dried samples, with an absence of burnt spots. In conclusion, MWVD is a suitable process to produce highly porous sweet potato chips, adding value, and extending the vegetable's shelf life. |
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