Tran Le Ngoc LAM, Nguyen Quang DUY, Phan Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Research on dried potato production by low-temperature vacuum drying technology; Recent Advances in Food Science; 2020; 3(2): 279-290

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Tran Le Ngoc LAM, Nguyen Quang DUY, Phan Thanh TUNG, Do Thuy Khanh LINH, Nguyen Dang My DUYEN, Nguyen Tan DZUNG; Research on dried potato production by low-temperature vacuum drying technology; Recent Advances in Food Science; 2020; 3(2): 279-290

The aim of this study was to determine technology mode through modeling and optimizing the low-temperature vacuum drying process of potato. 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 drying in this optimal mode were consumed 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.