Hot air‐assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flour

摘要

Abstract In this study, drying of grated potato in a hot air‐assisted radio frequency system (HA‐RF) and the associated effects on the final potato flour quality were studied. The drying behavior of the grated potatoes at different electrode distances (70–90 mm) and sample thickness (2–4 cm) was investigated. The safe drying (without burning tendency) of the maximum amount of sample (1000 g) in a reasonable drying time was carried out at 80 mm of electrode gap and 4 cm of sample thickness. HA‐RF drying kinetics were studied and compared with hot air (HA) and radio frequency (RF) (without hot air) drying methods. HA‐RF drying increased drying rate and shortened drying time by about 58 and 70 compared to HA and RF drying, respectively. The properties of the final potato flour obtained after HA‐RF drying were also compared with those produced by RF, HA, and freeze drying. The flour obtained by HA‐RF was superior to RF and HA dried samples with better retention of cellular microstructure and color. The drying method significantly affected the functional properties, thermal characteristics, pasting properties, and other characteristics of potato flours. Practical Application HA‐RF as an alternative drying technology was used for the first time to produce potato flour. The functional, thermal, and structural properties of the HA‐RF dried product were compared with those dried by HA, RF, and freeze drying. The results of this study ensured very useful information for the use of potato flour obtained by different drying methods in the development of products with specific functional and rheological properties.