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Effects of Soft Steam Treatments on Quality Characteristics of Potatoes

감자의 품질특성에 대한 저온스팀 열처리 방식의 효과

  • Cheigh, Chan-Ick (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Lee, Jin-Hee (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Dept. of Food Science and Engineering, Ewha Womans University)
  • 최찬익 (이화여자대학교 식품공학과) ;
  • 이진희 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2011.12.08
  • Accepted : 2012.02.20
  • Published : 2012.03.31

Abstract

This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.

Keywords

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