Study On The Drying Characteristics Of Potatoes Under High Voltage Electric Field

With the implementation of the development strategy of potato staple food in China,potato deep-processing products have shownmore and more diversified development trends,which puts higher requirements on the processing technology of potato products.Drying is the first process of deep-processing of potato,which directly affects the quality of the product.Therefore,it is of great significance to develop and improve the drying technology applicable to potato to improve product quality.In this paper,high voltage electric field drying technology was applied to the drying process of potato.The quality of potato samples after high voltage electric field drying was evaluated from the aspects of moisture content change,product appearance,microstructure,rehydration rate,soluble reducing sugar content,nutrient loss during rehydration process and energy consumption.In addition,the effect of high voltage electric field dryingprocess and hot air drying process on protein structure of potato protein was analyzed by SDS polyacrylamide gel electrophoresis and circular dichroism spectroscopy.Studies have shown that the potato drying rate under high voltage electric field is significantly higher than that of the control.After drying for 10 h,there was no significant difference in the appearance of the samples treated with different drying voltages and needle gaps,and there was no difference in the content of soluble reducing sugars in the dried samples.However,when the drying voltage increases,the potato sample drying rate,rehydration rate,nutrient loss during rehydration,and drying energy consumption also increase,and the degree of perforation on the surface of potato cells is also more serious.When the drying voltage is the same,the highest rehydration rate can be obtained by using a 4 cm needle gap.At the same time,the nutrient loss during the rehydration process is the highest,and the degree of perforation on the surface of potato cells is also most serious compared with other experimental groups.After drying by high voltage electric field,the results of SDS-PAGE electrophoresis of proteins in potato samples were not significantly different from those of hot air treated and control,but the circular dichroism spectra of proteins in dried samples and the proportions of various protein structures have changed.It is proved that both the high voltage electric field drying and the hot air drying process cause changes in the protein structure.