Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying
Pulsed microwave drying has gained substantial recognition due to the production of high-quality dried food products. Based on the available sources, joint alternating microwaves at a fixed “off” time with convective hot air drying at low temperatures has not been investigated. In this research, sim...
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005125 |
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| author | Jalal Dehghannya Mahdi Habibi-Ghods |
| author_facet | Jalal Dehghannya Mahdi Habibi-Ghods |
| author_sort | Jalal Dehghannya |
| collection | DOAJ |
| description | Pulsed microwave drying has gained substantial recognition due to the production of high-quality dried food products. Based on the available sources, joint alternating microwaves at a fixed “off” time with convective hot air drying at low temperatures has not been investigated. In this research, simultaneous effect of microwave power (0 (control: hot air), 360, 600, and 900 W) and pulse ratio (1 (continuous), 2, 4, and 6) were investigated on qualitative characteristics of potato slices including color, sensory, and microstructural attributes. The 360-W treatment with a pulse ratio 6 demonstrated better color considering lower total color change, less browning index, and higher transparency (chroma index) compared to other treatments. This result was attributed to decreased Maillard reaction rates due to lower drying temperatures. According to sensory panel evaluations, the 900-W treatment with a pulse ratio 1 was more preferred than other treatments in terms of crispness, hardness, chewability, and texture. Additionally, dried potatoes at 900 W and a pulse ratio 6 illustrated less microstructural collapse, featuring larger and more regular pores, reduced shrinkage, and consequently increased porosity. Generally, the findings confirmed that potato chips can be produced with suitable qualitative characteristics if the right power and pulse ratio are selected. |
| format | Article |
| id | doaj-art-a5d0addfabc844d19e789fb3b711d4e8 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-a5d0addfabc844d19e789fb3b711d4e82025-08-20T02:47:18ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210214110.1016/j.jafr.2025.102141Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air dryingJalal Dehghannya0Mahdi Habibi-Ghods1Corresponding author.; Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranDepartment of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranPulsed microwave drying has gained substantial recognition due to the production of high-quality dried food products. Based on the available sources, joint alternating microwaves at a fixed “off” time with convective hot air drying at low temperatures has not been investigated. In this research, simultaneous effect of microwave power (0 (control: hot air), 360, 600, and 900 W) and pulse ratio (1 (continuous), 2, 4, and 6) were investigated on qualitative characteristics of potato slices including color, sensory, and microstructural attributes. The 360-W treatment with a pulse ratio 6 demonstrated better color considering lower total color change, less browning index, and higher transparency (chroma index) compared to other treatments. This result was attributed to decreased Maillard reaction rates due to lower drying temperatures. According to sensory panel evaluations, the 900-W treatment with a pulse ratio 1 was more preferred than other treatments in terms of crispness, hardness, chewability, and texture. Additionally, dried potatoes at 900 W and a pulse ratio 6 illustrated less microstructural collapse, featuring larger and more regular pores, reduced shrinkage, and consequently increased porosity. Generally, the findings confirmed that potato chips can be produced with suitable qualitative characteristics if the right power and pulse ratio are selected.http://www.sciencedirect.com/science/article/pii/S2666154325005125ColorCombined dryingMicrostructurePotatoSensory properties |
| spellingShingle | Jalal Dehghannya Mahdi Habibi-Ghods Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying Journal of Agriculture and Food Research Color Combined drying Microstructure Potato Sensory properties |
| title | Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying |
| title_full | Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying |
| title_fullStr | Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying |
| title_full_unstemmed | Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying |
| title_short | Influence of microwave power and pulse ratio on color, sensory attributes, and microstructure of potato slices during intermittent microwave – hot-air drying |
| title_sort | influence of microwave power and pulse ratio on color sensory attributes and microstructure of potato slices during intermittent microwave hot air drying |
| topic | Color Combined drying Microstructure Potato Sensory properties |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325005125 |
| work_keys_str_mv | AT jalaldehghannya influenceofmicrowavepowerandpulseratiooncolorsensoryattributesandmicrostructureofpotatoslicesduringintermittentmicrowavehotairdrying AT mahdihabibighods influenceofmicrowavepowerandpulseratiooncolorsensoryattributesandmicrostructureofpotatoslicesduringintermittentmicrowavehotairdrying |