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KMID : 0380619770090030220
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 3 p.220 ~ p.224
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Studies on the Preparation of Dried Sweet Potato and it s Utilization
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Abstract
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To dry the sweet potato efficiently, the fresh sweet potato was soaked in hot water of 60∼65℃ for 1∼1.5hrs. and cut into 0.5㎝ thick slices, followed by pressing at 40㎏/㎝².
This predehydrated cake contained 43∼55% moisture and can be dried further either by sundrying or hot air drying. Using the dried sweet potato, ethanol was produced (ethanol production; 433ℓ/M/T) by the conventional alcohol fermentation.
The extracts as a by-product (340∼450㎖ per Kg of fresh potato) contained 5% total sugar and may be used directly for alcohol fermentation without further concentration.
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