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Drying Technology
An International Journal
Volume 37, 2019 - Issue 11
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Original Articles

Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties

GuiYi LuoJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; View further author information
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ChunFang SongJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; ;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China; Correspondence[email protected]
View further author information
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Pu HongjieJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; View further author information
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Zhenfeng LiJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; View further author information
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Wanxiu XuJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; ;College of Engineering, Zhejiang Normal University, Jinhua, Zhejiang, P. R. ChinaView further author information
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G.S.V. RaghavanDepartment of Biosource Engineering, McGill University, Sainte-Anne-de-Bellevue, Canada; View further author information
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Haiying ChenJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; ;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, P.R. China; View further author information
&
Guangyuan JinJiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of Mechanical Engineering, Jiangnan University, Wuxi, P.R. China; View further author information
 show all
Pages 1329-1339 | Received 02 Jan 2018, Accepted 10 Jul 2018, Published online: 21 Jan 2019
 
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Abstract

A microwave drying system with functions of automatic power and temperature control was developed to dry potato chips. The mass and moisture content of the sample are available online. The dielectric properties of the samples were measured during microwave drying, during which the microwave absorption capacity of the samples was analyzed. Afterward, a reasonable power and temperature control scheme was formulated. The enhanced microwave drying technology of potato chips is found by comparing product quality under different schemes. Results show that the change in the dielectric properties of materials during microwave drying is closely related to moisture and temperature variations. A three-stage different temperature control with predefined variable power profiles resulted in the best product quality.

Additional information

Funding

The authors acknowledge the financial support from Jiangsu province union innovation funds-prospective joint research project (BY2016022-10), the Program of the National Natural Science Fund of China (51508229, 21606109), and Open Fund of Beijing Advanced Innovation Center for Food Nutrition and Human Health (20181039).

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