Optimisation of a dehydration process for potato cubes using an intermediate puffing step

Abstract

Factors affecting the volume expansion of potato cubes during puffing in a fluidised bed were examined. It was found that puffing temperature, initial size, pre-drying time and puffing time influenced the degree of expansion of the cube during the puffing step. Blanching alone was found not to influence expansion, but in conjunction with the other factors it was found that blanched samples showed greater volume expansion than unblanched samples. The optimum condition: for maximum volume expansion were found to be; blanching for 80 s, cube size between 7.5-12.5 mm, pre-drying time of 90 min. at 90 °C and a puffing time of 270 s at 130 °C.