Drying Characteristics of Potato Slices and Quality Parameters

Abstract

Preservation of potato when the market price is low has been considered as a means of improving farmer income. Dehydration of potato as slices is an alternative method for preserving it. The re-hydrated product should be a replacement to fresh potato used in preparation of food Items. This study was conducted to understand the drying characteristics of potato slices and re-hydration properties for the variety Desiree.Slices having thickness of 3, 5 and 7 mm were considered with or without combinations of heat and Chemical treatment. Drying temperature was maintained at 60 °C at initial 100 min. and then reduced to 50°C for the rest of drying. The air velocity was maintained between 5.64 m/s and 5.46 m/s. The drying characteristics of potato slices can be

expressed by the exponential function Y = aebt2

The lowest drying time was required by the samples of 3mm thick, which is the smallest thickness considered in the experiment. Potato slices subjected to blanching and dipping in potassium metabisulphite resulted in the highest acceptability in colour and shape. The rehydration property varied with the thickness and other heat and Chemical treatments. The highest rehydration ratio was shown by the 3 mm thick sample with 1 min. blanching. Further studies are recommended to investigate the effects of other slice thicknesses, nutritional aspects and also the effect of other varieties.