Superheated Steam Drying of Potato Slices under Low Pressure conditions

Author: I. Narmatha*, S. Ganapathy, M. Balakrishnan, I. Geethalakshmi and P. Subramanian

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Abstract

Superheated steam drying is an innovative, novel technology with high potential benefits compared to conventional hot-air drying. The approach is becoming more common, particularly in drying of food materials. A study was conducted to explore the influence of the air-less drying method for vegetables. Drying studies of potato were conducted in a convective batch dryer with superheated steam at low pressure as a drying medium. Experiments were conducted at drying temperature ranging between 70 and 90°C and absolute pressure levels of 0.5 and 0.8 bar with steam flow rate at 0.1 and 0.3 m3/h, respectively. Potato slices dried at 90°C, 0.5 bar pressure were found to have an enhanced drying rate of 0.1 to 1.5 g/min with reduced drying time of about 130-150 min. In terms of quality attributes, samples exposed to a lower temperature level of 70°C and low pressure of 0.5 bar had promising results. The volume, porosity (Ɛ), rehydration ratio and percentage shrinkage of the dried samples wer

Keywords

superheated steam, low pressure, potato, drying, quality.

Conclusion

The detailed experimental investigation of the superheated steam drying under low conditions showed that, the process produced superior quality final dried potato slices. It was noted that the effect of superheated steam drying temperature was more significant when compared to that of the operating pressure. The operating pressure and temperature affected the drying characteristics in an exponential manner. The vegetable slices dried under high temperature 90°C, low pressure of 0.5 bar had higher drying characteristics. Whereas, the physical attributes of samples exposed to low temperature of 70°C and low pressure of 0.5 bar had better results. The steam flow rate did not show any significant effect on both drying characteristics as well as physical attributes of the model vegetable material. This particular drying method yielded potatoes with better rehydration ability and higher porosity over the studied operating parameters. Hence, this drying method is found to be promising for

References

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How to cite this article

I. Narmatha, S. Ganapathy, M. Balakrishnan, I. Geethalakshmi and P. Subramanian (2022). Superheated Steam Drying of Potato Slices under Low Pressure conditions. Biological Forum – An International Journal, 14(1): 919-925.