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KMID : 0903519860290040352
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1986 Volume.29 No. 4 p.352 ~ p.358
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Drying Conditions for the Rehydration Properties of Dehydrofrozen Potatoes
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신동화/Shin, Dong Hwa
민병용/김정상/오상용/Min, Byong Yong/Kim, Jong Sang/Oh, Sang Lyong
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Abstract
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The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations sere obtained as follows:
(M-M_e)/(M_o-M_e)=exp(-0.4487 θ^(1.2328)) and (M-M_e)/(M_e-M_o)=exp(-0.4951 θ^(1.1949)) for Irish Cobbler and Superior, respectively, where M_o, M_e, and M are dry base moisture content(%) of initial, equilibrium and at time θ in hour, respectively. With the decrease of weight above 50%, the rehydration rate decreased sharply and the color index L value also decreased while a and b increased. Lightness of dehydrofrozen potato decreased slightly and rehydration rate remained constant during storage at -18℃. The sulfite treatment led to increase of L value and decrease of a and b values.
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