Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour.

Radio frequency (RF) treatment technology has now been studied and used for kinds of food products as its rapid and volumetric heating effects. It is meaningful to study the characteristics of potato drying with a new RF treatment method. In this study, intermitted RF combined treatments were used to get high-efficiency dehydration effects for potato drying, but the impact and mechanism of RF radiation on drying efficiency or quality is still unknown.