Effect of Steaming Pretreatment on Drying and Quality Change of Iron Stick Yam Slices
Iron stick yam slices were used as test material for steaming pretreatment at different steaming times.The color,texture,polyphenol oxidase(PPO),peroxidase(POD),and water transfer law and microstructure of iron stick yam slices before and after drying were measured,in order to obtain the optimal pretreatment process for iron stick yam slices.The results showed that steaming pretreatment increased the drying time of yam slices and decreased the drying rate.When steaming for 60 s and 90 s,the total color difference value of yam slices is relatively low.The hardness value,elasticity value,and viscosity value of dried yam slices increased with the increase of steaming time.When steaming time was 0-60 s,their values were significantly lower than those of fresh samples(P＜0.05),and significantly increased at 90 s and 120 s of steaming.After 90 s of steaming,the POD in yam slices has completely inactivated;After steaming,the internal water content of yam slices significantly increased between 60 s and 120 s(P＜0.05);From a microstructure analysis,excessive steaming over 90 s could result in severe damage to cellular tissue.Based on comprehensive analysis,the optimal time for steaming of iron stick yam slices is 60-90 s.This study provides a reference theoretical basis for exploring the quality control of steaming of yam slices.
steamingyam slicesdrying characteristicsphysical and chemical properties
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万方数据
