December 2/Food Business Week -- "Potato dough samples with initial moisture contents (IMC) of 42.9, 48.2, 53.9, 60.0 and 66.7% (db) were air puffed at 175, 200, 225, 250 and 275 degrees C for 0, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 and 60 seconds to calculate the moisture diffusivity and activation energy during high-temperature/short-time puffing of potato dough. Standard diffusion equation was used to determine the moisture diffusivity," investigators in India report.

"The effect of IMC and air temperature on variation of moisture diffusivity was studied through multiple regression analysis. The activation energy required during air puffing was calculated by Arrhenius type equation," wrote A. Nath and colleagues.

The researchers concluded, "The maximum moisture diffusivity (9.97x10(-9) m(2)s(-1)) of potato was obtained at 50.4% (db) IMC and air temperature of 255 degrees C, while minimum (6.46x10(-9) m(2)s(-1)) was obtained at IMC of 48.5% (db) and air temperature of 180 degrees C."

Nath and colleagues published their study in the Journal of Food Science and Technology - Mysore ("Estimation of Diffusion Coefficients and Activation Energy for High-temperature/Short-time Air-puffed Ready-to-eat Potato Snack." Journal of Food Science and Technology - Mysore, 2009;46(6):559-562).

For additional information, contact A. Nath, ICAR Research Complex NEH Reg, Division Horticulture, Umiam 793103, Meghalaya, India.

From the December 7, 2009, Prepared Foods E-dition