Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips
2022
Kian-Pour, Nasim | Akdeniz, Esra | Toker, Omer Said
The possibility of using different types of starches as the drying aid materials before hot air drying (HAD) (110 °C, 1.5 m/s) of celery root chips to improve drying kinetics and the quality of products were investigated. The influence of coating-blanching pre-treatment of the samples in the native and modified corn, tapioca, and wheat starch solutions (0.1%, 0.3%, 0.5% (w/w)) on the drying kinetics, transport properties, microstructure, color, and texture of the samples was studied. The effective diffusion coefficients varied from 0.735 × 10⁻⁹ m²/s to 2.396 × 10⁻⁹ m²/s. The drag force, heat, and mass transfer coefficients were determined as 8.327 × 10−6 N, 41.21 W/m²K, and 0.0341 m/s, respectively. In terms of mathematical modeling, the Midilli & Kucuk model was the best for describing the drying behavior of the samples. The fracturability of all samples increased after coating-blanching and the highest L* value and the maximum compact microstructure were observed in the native and modified corn starch samples. Coating-blanching in the native and modified corn starch solutions was a promising alternative technique to reduce drying time and improve drying kinetics, texture, and color of celery root chips.
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