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Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes

Author

Listed:
  • Jun-Wen Bai

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Yi Dai

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Yu-Chi Wang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Jian-Rong Cai

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Lu Zhang

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

  • Xiao-Yu Tian

    (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)

Abstract

In the current study, the effects of steam blanching, saline immersion, and ultrasound pretreatment on the drying time, three-dimensional (3D) appearance, quality characteristics, and microstructure of potato slices were investigated. All the pretreatment methods enhanced the drying kinetics relative to the untreated potato slices. The 3D appearance was evaluated by reconstructed 3D images, shrinkage, and curling degree. The reconstructed images could well reproduce the appearance changes in the potato slices during drying. All the three pretreatment methods reduced the shrinkage during the drying process relative to the untreated potatoes. The curling degree was evaluated by the height standard deviation (HSD) of the material surface. The results showed that saline immersion inhibited the curling of the potato slices during the drying process, while ultrasound aggravated the curling of the potato slices. The potatoes treated by blanching obtained a lower total color difference (ΔE), higher total polyphenol content, and antioxidant capacity compared with the samples treated with saline immersion and ultrasound pretreatments. The observation of the microstructure by scanning electron microscope (SEM) verified the effects of the pretreatments on the drying time and appearance deformation. Therefore, it is of great significance to regulate the 3D appearance and quality characteristics of agricultural products during the drying process by an appropriate pretreatment.

Suggested Citation

  • Jun-Wen Bai & Yi Dai & Yu-Chi Wang & Jian-Rong Cai & Lu Zhang & Xiao-Yu Tian, 2022. "Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes," Agriculture, MDPI, vol. 12(11), pages 1-17, November.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:11:p:1841-:d:961797
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    References listed on IDEAS

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    1. Yuanming Chu & Saichao Wei & Zhaoyang Ding & Jun Mei & Jing Xie, 2021. "Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach ( Amygdalus persica ) Slices," Agriculture, MDPI, vol. 11(11), pages 1-14, October.
    2. Raimundo P. Farias & Ricardo S. Gomez & Wilton P. Silva & Leonardo P. L. Silva & Guilherme L. Oliveira Neto & Ivonete B. Santos & João E. F. Carmo & José J. S. Nascimento & Antonio G. B. Lima, 2020. "Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis," Agriculture, MDPI, vol. 10(10), pages 1-14, September.
    3. Magdalena Kręcisz & Joanna Kolniak-Ostek & Bogdan Stępień & Jacek Łyczko & Marta Pasławska & Justyna Musiałowska, 2021. "Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato," Agriculture, MDPI, vol. 11(9), pages 1-18, September.
    4. Djebli, Ahmed & Hanini, Salah & Badaoui, Ouassila & Haddad, Brahim & Benhamou, Amina, 2020. "Modeling and comparative analysis of solar drying behavior of potatoes," Renewable Energy, Elsevier, vol. 145(C), pages 1494-1506.
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