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Dehydration of Potato: 4. Influence of Process Parameters on Ascorbic Acid Retention for Natural Convection Solar Drying Conditions
Author(s) -
SHAKYA B.R.,
MOLEDINA K.H.,
FLINK J.M.
Publication year - 1986
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1986.tb00013.x
Subject(s) - ascorbic acid , chemistry , dehydration , food science , titration , moisture , natural convection , chromatography , convection , organic chemistry , meteorology , biochemistry , physics
Ascorbic acid retention of potato sticks processed by natural convection solar drying was investigated. In some experiments, ascorbic acid contents were measured by both Titration and HPLC methods. Comparisons showed that for the dried product, the Titration method gives significantly higher ascorbic acid values, mist probably due to formation of reducing substances during drying. Ascorbic acid retentions for solar dried potato sticks was about 65 96, while potato sticks dried under simulated natural convection solar drying conditions retainedfrom 50 to 65%.Ascorbic acid retention was relatively constant for the variations of air temperature, air flow potential and sample loading density which would be expected for natural convection solardrying. Ascorbic acid loss during storage was very sensitive to product moisture content. Storage in air at room temperature in a twist‐tie bag (m. c. ca 16.7%)gave reasonable ascorbic acid retention (49%). while the tighter‐sealed Ziploc bag (m.c. Ca .18%) retained much less (16%). No brown color formation or mold growth was noted in the product. Degree of rehydration was not affected by package type, length of storage, or storage temperature. Rehydm'on during a normal cooking procedure was satisfactory to give a product organoleptically similar to cooked fresh potato.