Absrtact: In order to improve the quality of dried purple potato products, the effects of hot air drying, microwave drying equipment, vacuum drying and solar assisted heat pump combined drying on the physical and chemical properties and structure of dried purple potato were studied.
The results show that there are significant differences in energy consumption, color, functional ingredients, hardness and structure of products obtained by different drying methods. Microwave drying has the highest drying efficiency, but its color and structure are poor. Vacuum drying products have the highest retention rate of functional ingredients, but the lowest drying efficiency and the largest energy consumption. The products obtained by solar heat pump drying have the highest drying efficiency and energy consumption. The comprehensive performance of consumption, color and structure is the best, and the product quality is good.
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