Influence of developed refractance based drying method on physical parameter of potato flakes

Abstract

The paper aims to develop a dryer that never subjects the food product to shear force and damaging temperature. The study showed that dehydrated potato products obtained using hot air dryers have a pronounced tendency to discolor to a grayish brown. Therefore, the present study aims to develop and evaluate a pilot-scale refractance based system for dehydration of potato. The prototype was developed in Pilot plant, Department of Processing and Food Engineering, PAU and evaluated by drying potato puree. The minimally processed potatoes were unblanched and hot water blanched for different blanching times (3, 4, and 5min) and immersed in a 0.2% potassium metabisuphate (KMS) solution for 15 min. After pretreatment, the potatoes were processed into a puree and a known amount of distilled water was added to the puree to achieve desired Total soluble solid (TSS) levels i.e. 8, 10, and 12ºBrix. The drying experiments were carried out at varying temperatures 70, 80, and 90 ºC. It was observed that the physical properties of potato flakes were significantly affected by TSS, blanching time, and drying temperature (p<0.05). It was observed that the developed prototype when used for drying potato puree maintained better quality potato flakes.