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Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices

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Abstract

The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. Deff values were within 1.15 × 10−10 and 1.96 × 10−10 m2/s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples’ tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.

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Acknowledgements

The authors thank for the financial support from the College Innovation Talents Program of Henan (19HASTIT013), the Chinese College Students’ Innovative Training Program (201810464010) and Henan College Students’ Research Training Program (2018151).

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Authors and Affiliations

  1. College of Food and Bioengineering, Henan University of Science and Technology, 263 Kaiyuan Road, Luolong District, Luoyang, 471023, China

    Huihan Xi, Yunhong Liu, Linge Guo & Runrun Hu

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  1. Huihan Xi
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  2. Yunhong Liu
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  3. Linge Guo
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Correspondence to Yunhong Liu.

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Xi, H., Liu, Y., Guo, L. et al. Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices. Food Sci Biotechnol 29, 93–101 (2020). https://doi.org/10.1007/s10068-019-00645-1

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