Drying of potato

Tan, M., Chua, K.J., Mujumdar, A.S., and Chou, S.K. 2001. Effect of osmotic pre-treatment and infrared radiation on drying rate and color changes during drying of potato and pineapple. Dry. Technol. 19, 2193-2207. 

Zelenskaya, L.D. and Pilipenko, L.N., Eluidized-bed drying of potato puree with milk, Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya, 1 (1989) 136-138. 

Troncoso, E., Pedreschi, F. (2007). Modeling of textural changes during drying of potato slices. Journal of Food Engineering, 82, 577-584. 

Rovedo, C.O., Suarez, C., and Viollaz, RE. Kinetics of forced convective air drying of potato and squash slabs. Food Sci. TechnoL Int., 3, 251,1997. 

Drying of Potato Pulp in a Mechanically Spouted Bed Dryer with an Inert Charge... 

Drying of Potato, Sweet Potato, and Other Roots... 

The drying of fine potato granules is carried out in a fluidized bed dryer-cooler where the moisture content is reduced to 6%-8% (wb). A multichamber fluidized bed (or a vibro-fluidized bed) or continuous-type fluidized bed dryer is used in the final drying of potato granules. The residence time of potato granules in this dryer is about 10-30 min. 

Osmotic dehydration does not allow a product of low moisture content to be considered shelf stable. Consequently, an osmotically treated product is further processed by air, vacuum, or freeze-drying methods. Osmotic pre-concentration followed by fluidized bed drying of potato pieces to produce dehydrated quick-cooking potato was studied by Ravindra and Chattopadhay [12]. They found that a solution of 50%... 

Microwave finish drying of potato chips has found practical industrial application [14]. A 25-kW oven can process about 320 kg/h of chips. The quality of the product (color, texture, etc.) is reported to be good whereas oil absorption was about 5% less compared to conventionally processed chips. Similar quality advantages have been reported in other studies [15,16]. This suggests that application of microwave energy to finish drying process of potato chips seems to have potential for use. 

Afzal, T.M. and T. Abe, 1999. Some fundamental attributes of far infrared radiation drying of potato. Drying Technology 17(1/2), 137-155. 

Masamura, A., 1998. Drying of potato by far infrared radiation. Jourruil of the Japanese Society for Food Science and Technology 35(5), 309-314. 

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