Preetinder KaurZalpouri, Ruchika2019-01-122019-01-122018http://krishikosh.egranth.ac.in/handle/1/5810090110The present study was conducted to develop and evaluate a refraction based system for dehydration of potato. Refraction based drying system was developed in Pilot plant, Department of Processing and Food Engineering, Punjab Agricultural University. The potatoes were peeled, cut into quarters, hot water blanched and immersed in 0.2% KMS solution for 15 min. After pretreatment, the potatoes were processed into puree and a known amount of distilled water was added to the puree to achieve desired TSS levels. The potato puree was dried by different drying methods viz. convective tray drying and refraction based drying system. The drying experiments were carried out at different TSS (8, 10 and 12º Brix), different blanching time (3, 4 and 5min) and at varying drying temperature 50, 60 and 70°C in convective tray drying and 70, 80 and 90oC in the refraction based drying system. It was observed that the physical properties of potato flakes were significantly affected by blanching time (p< 0.05). The moisture content ranged from 6.16-1.57% (db) and 7.61-3.46% (db) of potato flakes dried in refraction based drying system and convective tray dryer. Color values varied significantly (p<0.05) with respect to the drying method. Response Surface Methodology was used for optimization of process parameters. For refraction based drying system, the optimum operating conditions for drying temperature, blanching time and TSS were 70.00°C, 5.00 min and 11.54°Brix. At optimum condition, the values of responses were as follows protein content (31.66 mg/g), starch content (144.04 mg/g), reducing sugars (0.75 mg/g) and total sugars (6.25 mg/g) of dried potato flakes. For convective tray drying, optimum operating conditions for drying temperature, blanching time and TSS were 50.00°C, 4.23 min and 12.00°Brix. At optimum condition, the values of responses were as follows protein content (19.40 mg/g), starch content (16.47 mg/g), reducing sugars (0.94 mg/g) and total sugars (6.41 mg/g) of dried potato flakes. After considering all the parameters, it was found that refraction based drying system was more efficient as compared to the convective tray dryer.ennullThesis