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Study on Non-sulfur Anti-browning and Heated-air Drying of Chinese Yam

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1009594.(doi:10.13031/2013.29939)
Authors:   Guangyue Ren, Zhihuai Mao, Dong Li, Wenxue Zhu
Keywords:   Chinese yam, Poly-phenoloxidase, Non-sulfur anti-browning, Heated-air drying

Non-sulfur anti-browning and heated-air drying was investigated with Chinese yam as the raw material. According to the results of the optimum pH and temperature for the poly-phenoloxidase activity and the test schema of the anti-browning, the characteristic of the poly-phenoloxidase and its activity which could be restrained by three inhibitors (NaCl, citric acid and Vc) were obtained, The results of the orthogonal experiment showed that the optimal non-sulfur anti-browning composition of the yam is NaCl 2.2%, citric acid 1.0% and Vc 0.025%. The soak time is 2 h. At the same time, the better heated-air drying conditions were found in this study.

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