IMPINGEMENT DRYING OF POTATO CHIPS

• DOI: 10.1111/j.1745-4530.2002.tb00556.x
• Publication Date: 2007-02-02T20:26:00Z
• Authors: ALINE T. CAIXETA; ROSANA MOREIRA; M. ELENA CASTELL‐...
• Keywords: Shrinkage; Blanching

ABSTRACT The effect of superheated steam temperature (115, 130, and 145C) convective heat transfer coefficient (100 160 W/m 2 C) on the drying rate product quality attributes (shrinkage, density, porosity, color, texture, nutrition loss) potato chips was investigated. Furthermore, dried by impinging (130 145C, h = 100 were compared to air (same conditions), commercial, fried chips. Temperature had a significant during impingement drying. Potato at higher showed less shrinkage, lower bulk darker color when temperatures coefficients. They also hard vitamin C content. A evaporation falling period obtained produced using more lighter than with under same (130, C). Moreover, steam‐dried retained process.