Effect of Air Parameters on the Quality of Dried Potato Cubes

The presented study aimed at determining the relation between parameters of air used for drying potato cubes and their properties such as sensory characteristics, rehydration, color, and 5-hydroxymethylfurfural (5-HMF) content. Cubes of raw potatoes were dried with air at temperatures of 60 and 90 degrees C. The relative air humidity (RH) was either 3 or 0.5% (odryo air) or 15% (air with an increased humidity), respectively. Experimental results showed that drying with humid air (RH of 15%) at temperatures of 60 and 90 degrees C gave rise to relatively low 5-HMF contents (in particular for RH of 15% and temperature of 90 degrees C). Drying with dry air (RH of 3%) at 60 degrees C resulted in the higher quality of dried potato cubes but with higher 5-HMF content.