Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant dif...Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.展开更多
When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing c...When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.展开更多
应用统计过程控制(Statistical process control, SPC)技术对贵州红薯粉丝生产过程进行质量控制。使用Xbar-R和I-MR控制图法分析红薯粉丝糊化后水分和水分均匀度数据波动,通过5 why分析法确定引起异常波动的主要原因。从原料、设备、工...应用统计过程控制(Statistical process control, SPC)技术对贵州红薯粉丝生产过程进行质量控制。使用Xbar-R和I-MR控制图法分析红薯粉丝糊化后水分和水分均匀度数据波动,通过5 why分析法确定引起异常波动的主要原因。从原料、设备、工艺、人员操作4个方面提出糊化工序的控制方法和控制参数,并对控制效果进行评估。结果表明,改进前糊化工序水分和水分均匀度过程能力指数(C_(p))分别为0.05和0.14,说明红薯粉糊化过程能力很差。25 d监测过程中,有多天水分和水分均匀度数据为异常波动点。改进后水分和水分均匀度的C_(p)值分别提升到1.62和1.10,工序能力均从四级提升到二级以上,工序能力正常,不合格产品数量明显降低。试验结果可为红薯粉生产工艺改进和质量控制提供新思路。展开更多
文摘Thin potato crisps (2mm) were fried at 170℃, 180℃ and 190℃ for varioustimes from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends existduring the frying process. No significant difference in the oil uptake or moisture loss ratesbetween flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oiltemperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributedto a higher oil uptake rate. It was found, based on the volumetric plots of oil content υs. watercontent, that the oil uptake rate was proportional to the moisture loss rate. As a result, it hasbeen shown that there is a possibility of having a characteristic curve of oil uptake againstmoisture content.
基金Supported by National Key R&D Program of China(2016YFD0401302)National Natural Science Foundation of China(31701636)
文摘When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many food processing companies. Potato whole flour has high nutritional value and may be regarded as beneficial to human health and fitness. In addition to the direct use of potato whole flour,it can also be used as added ingredients into other food products. This study summarizes and analyzes the processing technology of potato whole flour and its application in noodle products.
文摘采用生物接触氧化作为深度处理工艺,进一步去除前期厌氧工艺出水中的有机物。结果表明:在DO=4 mg/L、HRT=6 h的最佳工艺条件下,生物接触氧化反应器对厌氧工艺处理后的马铃薯淀粉加工废水有着较好的处理效果,出水COD<85 mg/L、BOD<5 mg/L、SS<35 mg/L、p H 6~p H 9,达到《污水综合排放标准》(GB8978—1996)二级排放标准。
