Vol. 11, Issue 1 (2022)

Author(s):
N Vinoda, Bitra VSP, L Edukondalu, Vimala Beera and V Srinivasa Rao

Abstract:
Potato slices were subjected to ultrasound by using ultra probe sonicator at a power of 130.87 W for 15 min. Sonicated potato slices were subjected to osmotic dehydration at 10% salt concentration for 90 min and at 50 °C solution temperature and then dried in a convective air dryer at different air temperatures (35, 45, 55 and 65 °C) and at different drying air velocities of 0.0199, 0.0266, 0.0333 and 0.04 m/s. Dried potato samples were stored for 90 days. The quality of dried potato slices after drying and during the storage period were determined by measuring physical, chemical and microbial properties. Moisture content, browning, total bacterial and mould count increased and rehydration ratio and carbohydrate content decreased during the storage period of ultrasonic pretreated osmo and air dried potato slices. Decrease of quality observed less in the ultrasonic pretreated osmo and air dried potato slices dried at 65 ^oC air temperature and 0.04 m/s air velocity. Finally, it was concluded that the quality of ultrasound treated samples during storage period of 90 days observed better when dried at 65 ^oC air temperature and 0.04 m/s air velocity.