The drying kinetics and quality characteristics of three potato (Solanum tuberosum) cultivars (Agria, Granola and Marabel) cut into circles and squares were studied at 60 °C and 70 °C using a convective drier. Drying times were varied between 105 and 220 min depending on variety, shape and temperature and falling rate period was observed during hot air drying. Four mathematical models were fitted to the experimental data. A logarithmic model was found to be the best for all the samples. The results showed that the drying kinetics of potato were significantly affected by variety, shape and temperature. Drying rate was found to be the highest in variety Marabel and it increased with the increase in temperature and was also higher in square-shaped potatoes than circle-shaped ones. Variety significantly affected the total polyphenol content (TPC) of dried potatoes, whereas variety, shape and their interactions had significant effects on their antioxidant capacities (AC). After drying, the highest TPC and AC were recorded for variety Agria. Concerning colour properties, while the drying temperature and shape had a significant effect on L value, variety and shape significantly affected other colour values of potato samples. These results demonstrated that when choosing the most suitable variety for convective drying of potato, it is necessary to consider the quality characteristics as well as the drying kinetics.

干燥动力学和三个马铃薯的质量特性（马铃薯) 使用对流干燥机在 60 °C 和 70 °C 下研究切成圆形和方形的栽培品种（Agria、Granola 和 Marabel）。干燥时间在 105 到 220 分钟之间变化，这取决于品种、形状和温度，并且在热风干燥过程中观察到了下降速率时期。四个数学模型拟合了实验数据。发现对数模型对所有样本都是最好的。结果表明，马铃薯的干燥动力学受品种、形状和温度的显着影响。发现马铃薯的干燥率最高，并且随着温度的升高而增加，方形马铃薯的干燥率也高于圆形马铃薯。品种显着影响干马铃薯的总多酚含量 (TPC)，而品种、形状及其相互作用对其抗氧化能力（AC）有显着影响。干燥后，品种 Agria 的 TPC 和 AC 最高。关于颜色特性，而干燥温度和形状对L值、品种和形状显着影响马铃薯样品的其他颜色值。这些结果表明，在选择最适合马铃薯对流干燥的品种时，必须考虑质量特性和干燥动力学。