Scientific journal

56 2017

Journal of Food and Nutrition Research
Summary No. 4 / 2017

Mierzwa, D. – Pawłowski, A.
Convective drying of potatoes assisted by microwave and infrared radiation – process kinetics and quality aspects
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 351–361

Dominik Mierzwa, Institute of Technology and Chemical Engineering, Poznań University of Technology, ul. Berdychowo 4, 60965 Poznań, Poland. Tel.: +48616653969, e-mail:

Received 2 April 2017; 1st revised 13 September 2017; accepted 27 September 2017; published online 1 December 2017

Summary: This article presents the results of experimental studies on hybrid drying of potatoes (Solanum tuberosum L.). Six different drying schedules, being a combination of convective, microwave and infrared drying methods, were arranged and tested to find the best drying kinetics by minimum energy consumption and assuring, a possibly good quality of the products. Kinetics of process was assessed on the basis of drying curves (evolution of moisture ratio), drying time and drying rate. Quality was judged through sensorial analysis (appearance, odour, tactile) and colorimetric measurements. Chroma meter was used to measure the colour of the samples. On the basis of obtained results, overall colour change between fresh and dried material was calculated. The specific energy consumption was measured with the use of electrical network analyser. The combination of several drying methods at once positively influenced both the time of drying and the products quality as well as the energy consumption. Obtained results proved that key meaning is to identify the proper period of microwave or infrared enhancement, with a suitable power of radiation. The novelty of the research presented in this paper is the combination of three different drying techniques into one process, taking into account their advantages and disadvantages.

Keywords: hybrid drying; microwaves; infrared radiation; kinetics; energy consumption; colour; potato

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