Comparison of different drying methods on the qualitative properties of different potato varieties

Le résumé fourni par la source

This study investigates the influence of two drying methods – vacuum drying and conventional drying at three temperatures (40 °C, 50 °C and 60 °C) on the quantitative properties of different potato varieties. During the study, changes in the moisture content, protein content and elemental composition of the samples were observed. The drying process was analyzed using three-dimensional surface plots to visualize the relationship between drying temperature, drying time, and moisture content, and statistical analysis was performed using a factorial analysis of variance. Drying time, method and temperature showed a statistically significant influence on the reduction in moisture content, with drying time having the greatest influence. Significant interactions were also found between drying method and variety and between variety and temperature. Higher temperatures led to a reduction in protein content, and colorimetric analysis showed more pronounced color changes at higher temperatures and conventional drying. Vacuum drying at lower temperatures proved to be the most effective method for preserving the nutritional and visual quality of the potatoes.

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