Abstract
In this study, the effect of ultrasound pre-treatment on quality parameters (colour, rehydration, pH and °Brix) of potato samples was investigated. In addition, drying kinetics of potato samples were formed and 10 mathematical models were applied to experimental data to select the best thin-layer drying model in drying processes. Two different slices of potato samples (2 and 4 mm) were ultrasound pre-treated for 0, 20 and 40 min before drying. Drying was carried out in a modified oven at 60 and 70 °C at an air velocity of 1 m/s. As the ultrasound pre-treatment time applied to the samples increased, the drying time of the product decreased. The drying rate decreased with increasing product slice thickness. A decrease in yellowness (b*) values was observed with the effect of drying conditions. Rehydration values of potatoes under all drying conditions ranged from 2.856 to 2.640. The highest pH value was determined in potato samples dried at 60 °C with a thickness of 4 mm without ultrasound pre-treatment. The closest °Brix value to the fresh product was observed in 2 mm thick potato samples dried at 70 °C and treated with ultrasound for 40 min. In this study, it has been determined that ultrasound pre-treatment can be used as a different method for drying potato with hot air.
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