Determination of the Optimum Conditions for Preparing and Drying of Potato Slices

In this project we aimed to find the best drying conditions to produce dehydrated diced potatoes from Mojeni and Pashandi varieties. The samples were peeled and cut into 10×10×10 mm and 20×20×20 mm cubes. Diced potatoes were blanched in boiling water containing 0.5% calcium chloride, for 3 and 5 minutes. Blanched potato cubes were immersed in ascorbic acid solution and dried at 50, 60 and 70 ○C. Degree of rehydration, shrinkage and specific gravity of dried samples were determined. Statistical analysis of results showed that the effect of all factors on the shrinkage were significant (p<0.01). Drying temperature (p<0.05) and variety (p<0.01) had a significant effect on the degree of rehydration. Specific gravity of dried potatoes were significantly affected by the size and the variety of samples. According to the results the best drying temperature and blanching time were 50○C and 5 minutes respectively. At the end the drying temperature of 50○C, three minutes of blanching, slice size of 20×20×20 mm and the Mojeni variety was selected as the best treatment combinations.