Drying characteristics of potato slices.

Investigations were conducted to study the drying characteristics of potato slices prepared from three varieties of potato viz Kufri Chipsona-2, Kufri Chipsona-1 and Kufri Bahar. Potato slices samples of 500 g each were dried at 50, 60, 70 and 80oC in tray dryer. The initial moisture content of potato slices was determined as 309.83 per cent (Kufri Chipsona-2), 346.42 per cent (Kufri Chipsona-1) and 468.18 per cent (Kufri Bahar) on dry weight basis. The slices took 160 to 350 min drying time depending upon drying temperature, pre-treatments and potato varieties. The samples dried at lower temperature (50°C) took higher drying time to achieve the final moisture content as compared to those dried at higher temperature (80#176;C) irrespective of potato varieties and pre-treatments. The total drying time required to achieve the final moisture content was dependent upon potato varieties, pre-treatments and the drying temperature. The potato varieties having higher initial moisture content took higher drying time as compared to those with lower initial moisture content. The potato slices having lowest dry matter content exhibited little higher final moisture content at a particular temperature. The final moisture content of hot water-blanched potato slices was found to be little higher as compared to KMS-treated potato slices and control samples at the same drying temperature and drying time irrespective of potato cultivars. Total moisture loss increased with increase in drying temperature. The total moisture loss was highest in case of potato slices of Kufri Bahar, while the lowest in case of Kufri Chipsona-2, irrespective of the drying temperature and pre-treatments. The maximum moisture loss of 99.91 per cent was recorded in case of KMS-treated slices (KufriBahar) dried at 80#176;CC. [ABSTRACT FROM AUTHOR]