Effects Of Thin Layer Drying On Potato Quality Under Different Temperature

Potato is an important food crop of the world with a high nutritional value,strong adaptability,high yield and other characteristics.In recent years,production of potato has increased rapidly.at the same time,if you do not get good storage,it will cause massive waste.Food processing and agricultural production are closely related,and drying is a must,in order to maintain the original flavor of food and quality,we must optimize the drying process of traditional food,according to the design of different drying method that is most suitable for the case.There are many effects of drying conditions results such as air temperature,wind speed,food particle sizes,which affect the air temperature is the most significant.So the study on potato as raw material,study on the thin layer drying under different temperature(40℃、50℃、55℃、60℃、65℃、70℃、75℃、80℃、90℃)on quality of potato.The results showed that the change of drying temperature had no effect on the total starch content of potato granules,and the starch content was the highest when the drying temperature was 50 ℃,which was about 62.95%,when the drying temperature was 40 ℃,the total starch content was the lowest,which was about 61.52%.The change of the drying temperature also had no effect on the free starch content,and the free starch content of potato was the highest when the drying temperature was 90 ℃,which was about 9.231%;when the drying temperature was 40 degrees,the free starch content was the lowest,which was about 8.241%.The change of drying temperature affected the content of potato granules of resistant starch,with the increase of temperature,the rscontent is parabola trend,the resistant starch content in the drying temperature is 60 ℃ and 65℃ respectively 66.72% and 67.70%,the two points are higher resistant starch content at 9 different temperatures.Observe their drying time is 210 min,combined with the above two data,in terms of energy efficiency,65 ℃ is the maximum degree of access to the optimal temperature of resistant starch.Drying temperature change will not affect the ratio of potato amylose,amylopectin content,drying temperature of 80℃ is the lowest amylopectin / amylose,3.17 to 1;drying temperature of 90℃ is the highest amylopectin / amylose,3.77 to 1.From the above conclusion,according to the application requirements of different potato,is designed for dry method,at the same time,in the use of the process,constantly optimize the thin layer drying test bench.