Optimizing Drying Conditions for Microwave-Vacuum(MIVAC~R)Drying of Russet Potatoes(Solatium tuberosum)

摘要

MIVAC~R combines microwave heating with vacuum drying.Microwave power is modulated based upon product temperature and can limit overheating compared to other microwave-vacuum methods.Blanched potatoes were dried at 50,60,and 70°C for 0 to 150 min.Potatoes dried at 70°C had a lower moisture content in less time compared to potatoes dried at 50 and 60°C,but the color of the dehydrated potatoes was affected due to overheating.Drying at 60°C for 150 min resulted in dried potatoes with acceptable color.Drying at 50°C resulted in dehydrated potatoes of acceptable color;however,it required more time.