Vol. 11, Special Issue 1 (2022)

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

Abstract:
Potato slices were subjected to ultra sonication by using ultra probe sonicator at different ultrasound powers such as 130.87, 95.84, 75.44 and 54.26 W and at different treatment times such as 1, 5, 10, 15 min. Sonicated potato slices were subjected to osmotic dehydration at 10% salt concentration for 90 min immersion time and at 50 °C solution temperature and then dried in a convective air dryer at 65 °C at air velocity of 0.04 m/s. The quality of dried potato slices were determined by measuring physical and chemical properties. Lowest final moisture content (5.66% d.b.), highest rehydration ratio (3.25), bulk density (150.31 kg/m³) and carbohydrates content (58.33 g/100 g) and lowest shrinkage (63.16%) and browning (0.054) were observed in the potato slices treated under 130.87 W and 15 min treatment time compared to all other samples. Final moisture content, Rehydration ratio, bulk density, shrinkage, carbohydrate content and browning of control (osmo air dried) sample was 8.08% (d.b.), 2.32, 145.8 kg/m³, 68.35%, 57.99 g/100 g and 0.063, respectively. Finally, it was concluded that the quality of ultrasound treated samples observed better compared to control sample.