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KMID : 1024420210250040384
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Food Engineering Progress
2021 Volume.25 No. 4 p.384 ~ p.390
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Quality Characteristics of Hot Air Dried Potato Flakes According to Storage Conditions of High Relative Humidity and Various Temperature Conditions
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Nam Jung-Hyun
Chun Ji-Yeon
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Abstract
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The main object of this study was conducted to investigate the quality characteristics of hot air-dried potatoes with various storage conditions at high relative humidity. Potatoes were prepared by blanching and soaking at 0.1% NaCl solution, and then drying at 58oC for 16 hours by hot air. Dried potatoes were stored at 93% relative humidity and various temperature conditions (20oC, 30oC, 40oC), and samples stored at 20oC after being sealed were used as a control. L* value tended to decrease, and a*, b* value tended to increase as the storage days and temperature increased. Furthermore, water activity was increased rapidly from 10 days due to high relative humidity conditions, and vitamin C content tended to decrease rapidly. pH value was decreased slowly at 20oC and 30oC but rapidly at 40oC. The coliform group was not detected during the storage period, and the total plate counts were detected further as storage temperature increased. Based on these results, low temperature storing is necessary to improve dried potato flakes at high relative humidity conditions during the storage period.
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KEYWORD
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potato flake, HMR, storage stability, relative humidity, temperature
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