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KMID : 1134820110400091314
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1314 ~ p.1320
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Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology
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Shin Mi-Young
Youn Kwang-Sup
Lee Su-Won
Moon Hye-Kyung
Lee Won-Young
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Abstract
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Vacuum drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience and preference as snack. Steamed sweet potato was dried from 30 to 60℃ for 12 hr, after which moisture contents, colors, and taste were evaluated. The lowest moisture content was 0.22% upon vacuum drying at 60℃ for 12 hr. Lightness decreased while other color values (a, b and ?E) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 98.7～268.11 mg/g and 19～72°Brix, respectively. Sensory score of the sample was the highest when dried at 50℃ for 6 hr. The optimum drying conditions were predicted to be 48.5～62℃ and 5.1～7.1 hr by response surface methodology.
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KEYWORD
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pumpkin-sweet potato, vacuum drying, RSM, optimum drying condition
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