Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study

Megaswana Guruprasad, Jeevitha Gada Chengaiyan*, Faraz Ahmad, Shafiul Haque, Esra Capanoglu, Deependra Rajoriya

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Özet

Microwave (MW)-based dry blanching can inactivate oxidative enzymes like peroxidase (POD) and polyphenol oxidase (PPO) rapidly and retain a higher amount of water-soluble nutrients, like ascorbic acid. This study compared the MW-based dry blanching of potato slices of various thicknesses (5, 8, and 10 mm) with conventional methods (water and steam blanching). The time required for water and steam blanching was longer than that required for MW blanching. Potato slices of 10 mm thickness required a longer blanching duration compared with slices of a lesser thickness (5 and 8 mm). The MW-blanched samples (77.37-83.5%) retained a higher content of ascorbic acid, followed by steam-blanched (69.15-74.92%) and water-blanched (67.18-71.54%) samples. The Page, modified Page, Midilli-Kucuk, and Hii, Law, and Cloke models predicted the thin layer drying of potato slices (5 mm thickness) better with a higher coefficient of determination values (0.9607-0.9976) compared to Fick’s and Exponential models (0.8942-0.9444).

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)15143-15150
Sayfa sayısı8
DergiACS Omega
Hacim9
Basın numarası13
DOI'lar
Yayın durumuYayınlandı - 2 Nis 2024

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Publisher Copyright:
© 2024 The Authors. Published by American Chemical Society.

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