Starch Saccharification in Baking of Sweet Potato at Constant Temperature
Date Issued
2015
Date
2015
Author(s)
Chou, Hao-Yuan
Abstract
During the process of baking, sugar content of sweet potato is increasing. As a result sweetness of the sweet potato is increasing. This phenomenon called Saccharification is not determined by the original starch content of the sweet potato and sugar content of the sweet potato, either. It is determined by the activity of β-amylase in sweet potato. The activity of β-amylase is affect by the baking temperature. This study provides a temperature control system. The baking temperature is monitored by the temperature control system and the temperature signal will be calculated by PID controller which is written in Labview software. Then the computer will deliver the result signal to the current-controlling chip which is used to control the thermoelectric cooling module. The thermoelectric cooling module is applied to control the baking temperature at constant temperature. The heat transfer equation is applied with experiment data to calculate the thermal diffusivity of the sweet potato. The calculated thermal diffusivity is 1.00308*10-7. A heat transfer simulation is built by COMSOL Multiphysics to simulate the change of temperature. The temperature control system is applied to perform the experiments with different baking temperature at the range of 60~90°C and length of time from 10 ~50min. The water, starch and sugar content of the sweet potato are examined in each experiment. The result reveals that when the temperature is controlled at 80°C, the sugar content of the sweet potato will increase more. In the condition at 80°C and baking 50min, the sugar content of the sweet potato will increase to about 25%.
Subjects
Temperature control
saccharification
constant temperature
Type
thesis
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