Research on dried potato production by low-temperature vacuum drying technology

Tóm tắt

The aim of this study was to determine technology modeling and optimize the low

temperature vacuum drying process of potatoes. Based on that, the optimal technology had been

set up for low temperature vacuum drying. Potatoes were blanched at 950C for 3 minutes and

dried in optimal technology mode: drying temperature was 38.770C, drying environment

pressure was 0.02mmHg, drying time was 9.36h. Potatoes after being dried in this optimal mode

consumed an energy cost of 3.82kWh / kg, moisture content was 4.03%, brittleness was 7.675N

and the increase in fiber content was 38.15%. It could be seen that the product after drying was

good quality, the humidity reached requirement and the energy cost was at the lowest level.