Studies On The Technology Of Processing Potato By Pneumatic Puffing And Its Safety Assessment

With Solanum tuberosum L. the main raw material, this dissertation ismainly on the research of crisps and fragrant potatos by utilizing one of the newtechnology of food industry -low temperature pneumatic-puffing dryingtechnology. This thesis comprises three parts. The first part acquired optimumparameters by single factor experiment, then determine the fit parametersthrough quadratic cross rotary design method. The second part studies itsquality changes after explosion-puffed drying. It includes sensory score ofexplosion-puffed potato and non-puffed potato, changes of nutriment and thetexture and the changes of microstructure. The third part is mainly on the safetyevaluation of the puffed potato crisps. The results are as follows:1. The thesis discussed the technology to get the best puffed potato, analyzedthe effect of pre-puffing way, puffing time, cataplasm time,operationtemperature,the thickness of slice,as well as pressure difference on puffedpotato's qualities. The results: cataplasming and freezing is the efficientpre-puffing way;the cataplasming time is 15 minutes;the puffing temperature is95℃,the operation time is 50 minutes, the pressure difference is 100KPa. Theconclusion is that hezuo88 is the fitful puffing species.2. In the experiment rehydration rate has positive relation to puffing degree, thegreater the puff degree, the more porous the product,and the more readily thewater is picked up when rehydration.3. Through the further optimization and test,get the fit parameters of the puffingdrying ,the coded value is : puffing temperature-92℃; operation time-47.6min;cataplasming time-12min; pressure difference-104Kpa; thickness ofslice-6.8mm(hezuo 88). puffing temperature-92.5℃;operation time-48min;cataplasming time-11.7min; pressure difference-103Kpa; thickness ofslice-6.7mm(mila). puffing temperature-90℃;operation time-48min;cataplasming time-11.5min; pressure difference-100Kpa; thickness ofslice-6.8mm(favorate). puffing temperature-91℃;operation time-45min;cataplasming time-10.5min; pressure difference-104Kpa; thickness ofslice-6.6mm(zaodabai).