Hot air-assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flour.

In this study, drying of grated potato in a hot air-assisted radio frequency system (HA-RF) and the associated effects on the final potato flour quality were studied. The drying behavior of the grated potatoes at different electrode distances (70-90 mm) and sample thickness (2-4 cm) was investigated. The safe drying (without burning tendency) of the maximum amount of sample (1000 g) in a reasonable drying time was carried out at 80 mm of electrode gap and 4 cm of sample thickness.