Abstract
The effects of hot water blanching (HWB), superheated steam blanching (SSB) and citric acid pretreatment (CAP) on drying kinetics and quality of sweet potato bars undergoing air impingement drying were examined in this investigation. It was found that CAP could significantly improve the drying rate of the samples, whereas HWB and SSB could obviously decrease the drying rate. In terms of quality, hardness, microstructure and color of the dried sweet potato bars subjected to different pretreatments were studied. Results illustrated that the pretreatments had significant effects on the texture, microstructure and color of the samples. Considering the drying kinetics and quality attributes, SSB is more suitable than HWB and CAP pretreatment for drying sweet potato.
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