JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Optimization of the Cold-air-drying Condition for a Steamed Pumpkin-Sweet Potato Slab
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.488-496
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.488
 Title & Authors
Optimization of the Cold-air-drying Condition for a Steamed Pumpkin-Sweet Potato Slab
Shin, Mi-Young; Lee, Won-Young;
  PDF(new window)
 Abstract
Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at . The lightness decreased, but the other color values (a, b, and ) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 , respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 , and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at for 48 h. The sensory evaluation score was high at , 40 h and at , 24 h. The optimum drying condition was predicted at , 32 h via response surface methodology (RSM).
 Keywords
pumpkin-sweet potato;cold air drying;RSM;optimum drying condition;
 Language
Korean
 Cited by
1.
원적외선으로 구운 군고구마의 품종별 냉·해동 후 품질 특성,장귀영;;이상훈;우관식;신현만;김홍식;이준수;정헌상;

한국식품영양과학회지, 2013. vol.42. 3, pp.403-409 crossref(new window)
2.
재배방법에 따른 고구마의 품질특성 및 화학성분 변화,우관식;고지연;김현영;이용환;정헌상;

한국식품과학회지, 2013. vol.45. 3, pp.305-311 crossref(new window)
3.
품종별 고구마 칩의 제조 조건 최적화 및 최적 품종 선정,장귀영;;이상훈;우관식;신현만;김홍식;이준수;정헌상;

한국식품영양학회지, 2013. vol.26. 3, pp.565-572 crossref(new window)
1.
Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves, Korean Journal of Food Preservation, 2015, 22, 4, 498  crossref(new windwow)
2.
Quality Characteristics of Sweet Potato Varieties Baked and Freeze Thawed, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 3, 403  crossref(new windwow)
3.
Optimization of Processing Conditions and Selection of Optimum Species for Sweet Potato Chips, The Korean Journal of Food And Nutrition, 2013, 26, 3, 565  crossref(new windwow)
 References
1.
Han JS (2004) Preparation of mixed beverages for breakfast made primarily with the hydrolysate of sweet potato and its quality characteristics. Korean J Food cookery Sci, 20, 271-278

2.
Lee HJ, Lee MK, Park IS (2006) Characterization of mushroom tyrosinase inhibitor in sweet potato. Journal of Life Sci, 16, 396-399 crossref(new window)

3.
Jung ST, Rhim JW, Kang SG (1998) Quality properties and carotenoid pigments of yellow sweet potato puree. J Korean Soc Nutr, 27, 596-602

4.
Kim JS (1995) Preparation of sweet potato drinks and its quality characteristics. J Korean Soc Food Nutr, 24, 943-947

5.
Park JW (2009) A study of preference survey on a sweet potato. MS Thesis, Mokpo National University.

6.
Kwon SM (2010) Development of processed food utilizing pumpkin sweet potatoes. MS Thesis, Hanseo University.

7.
Lee JS, Ahn YS, Kim HS, Chung MN, Jeong BC (2006) Making techniques of hight quality powder in sweetpotato. Korean J Crop Sci, 51, 198-203

8.
Hong JH, Lee WY (2004) Quality characteristics of osmotic dehydrated sweet pumpkin by different drying methods. J Korean Soc Food Sci Nutr, 33, 1573-1579 crossref(new window)

9.
Lee BW, Shin GJ, Kim MH, Choi CU (1989) Effect of pretreatment before air drying on the quality of carrot flake. Korean J Food Sci Technol, 21, 430-434

10.
Kim JH, Seo HY, No KM, Han BJ (2005) Changes of volatile odor components in onion by freeze-drying. J Korean Soc Food Sci Nutr, 34, 230-235 crossref(new window)

11.
Lee SW, Lee BS, Cha WS, Park JH, Oh SL, Cho YJ, Kim JK, Hong JH, Lee WY (2004) Diffusion of salt and drying characteristics of beef jerky. Korean J Food Preserv, 11, 508-515

12.
Hong JH, Bae DH, Lee WY (2006) Quality characteristics of dried squid (Todarodes pacificus) by cold air drying precess. Korean J Food Sci Technol, 38, 635-641

13.
Lee HH, Kang SG, Rhim JW (1999) Characteristics of antioxidative and antimicrobial activities of various cultivars of sweet potato. Korean J Food Sci Technol, 31, 1090-1095

14.
Mok IG, Zhao D, Kwak SS (2009) Genetic resources of sweet potato for industrial use. J Plant Biotechnol, 36, 202-206 crossref(new window)

15.
Park KJ, Jeong JW, Kim DS, Jeong SW (2007) Quality changes of peeled potato and sweet potato stored in various immersed liquids. Korean J Food Preserv, 14, 8-17

16.
Kum JS, Silva JL, Han O (1994) Effects of microwave heating on processing of whole sweetpotatoes. Korean J Soc Food Sci, 10, 138-141

17.
AOAC (1984) The official Methods of Analysis. 14th ed, The Association of official Analysis Chemists, DC, p 362

18.
P Bernfeld (1995) Methods in enzymology. Academic Press New York, 1, p 149

19.
Hong HD (1999) Development of liquid food products using sweet potato. Korea Food Research Institute, E 99-12-1502

20.
Cho DB, Kim DP, Choi CS (1981) Kinetics of drying shiitake mushroom, lentinus edodes sanryun no. 1. J Korean Soc Food&Nutr, 10, 53-60

21.
Sinohara H and M Wada. 1995. Air drying of sweet potato. Chem Eng, 19, 568-573

22.
Shin MY, Lee WY (2011) Physical properties and preference of a steamed sweet potato slab after mild hot air drying. Korean J Food Cookery Sci, 27, 73-81 crossref(new window)

23.
Woo KS, Jeong HS, Lee HB, Choi WS, Lee JS (2004) Changes in rheological properties of neungee (Sarcodon aspratus) during dehydration. Korean J Soc Food Sci Nutr, 33, 1230-1236 crossref(new window)

24.
Jee JH, Lee HD, Chung SK, Choi JU (1999) Changes in color value and chemical components of hoelen by various drying methods. Korean J Food Sci Technol, 31, 575-580

25.
Suh HJ, Chung SH, Choi YM, Bae SH, Kim YS (1998) Changes in sugar content of sweet potato by different cooking methods. Korean J Soc Food Sci, 14, 182-187

26.
Kim YJ, Lee SJ, Kim MY, Kim GR, Chung HS, Park HJ, Kim MO, Kwon JH (2009) Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean J Food Sci Technol, 41, 64-68