Optimization of hot air drying conditions of purple-fleshed potato

One of the most popular techniques for preserving fruits and vegetables is drying. Many drying methods have advantages and disadvantages. The purpose of this study was to optimize the hot air drying conditions of a novel variety of purple-fleshed potatoes with the response surface method (RSM) by considering the duration of the steaming process applied before drying, slice thickness, and drying temperature. The optimum drying conditions were determined by analyses such as total phenolic compound, antioxidant activity, chroma, and starch ratio in purple-fleshed potato powders obtained as a result of drying by considering different drying temperatures (55, 65, 75 °C), steam blanching times (2, 5, 8 min) and slice thickness (2, 4, 6 mm). Following optimization, it was discovered that the drying temperature, slice thickness, and steam blanching time were, respectively, 55 °C, 5.80 mm, and 4 minutes. Consequently, the generated product experiences reduced discoloration, quality loss, and reduction of bioactive components.