Study on Processing Techniques for Fresh-cut Yam Slices

Abstract

Abstract: The fresh-cut processing techniques and parameters for fresh chinese yam were studied.The selected parameters for processing yam slices were thickness 5～6mm and 70℃/5min blanching in hot-water.The optimum combinations of browing inhibitors were 0.15%Zn(Ac)2+0.1%NzHSO3+1.5%NaCl+1.0%CaCl2,and the recommended time for the slices immersion in the solution was 30 min.The shelf life of fresh-cut yam slices stored at 4℃would more than 6 days.

Key words: yam, fresh-cut, browning inhibitors, PPO, quality

PENG Gui-Xia, YU Zhi-Fang, XIA Zhi-Hua, KANG Ruo-Yi. Study on Processing Techniques for Fresh-cut Yam Slices[J]. FOOD SCIENCE, 2003, 24(2): 66-69.

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Study on Processing Techniques for Fresh-cut Yam Slices

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