Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes

In the current study, effects of steam blanching, saline immersion, and ultrasound pretreatment on drying time, three-dimensional (3D) appearance, quality characteristics, microstructure potato slices were investigated. All methods enhanced kinetics relative to untreated slices. The 3D appearance was evaluated by reconstructed images, shrinkage, curling degree. images could well reproduce changes in during drying. three reduced shrinkage process potatoes. degree height standard deviation (HSD) material surface. results showed that immersion inhibited process, while aggravated potatoes treated blanching obtained a lower total color difference (?E), higher polyphenol content, antioxidant capacity compared with samples pretreatments. observation scanning electron microscope (SEM) verified pretreatments time deformation. Therefore, it is great significance regulate characteristics agricultural products an appropriate pretreatment.