Influence of Sample Geometry and Rehydration Temperature on Quality Attributes of Potato Dried Under Open Sun and Mixed-Mode Solar Drying

Rehydration experiments at the temperatures of 40, 50, and 60C were performed with potato samples dried simultaneously under mixed-mode solar dryer and open air sun. Results of the investigation reveal that the ability of water absorption of dried product is influenced most by the rehydration temperature, followed by sample geometry and method of drying. Higher rehydration temperature causes faster moisture absorption in dried product. The present analysis also indicates that both cylindrical samples and mixed-mode solar drying exhibit larger values of proposed rehydration indices, better color retention during drying, and greater texture hardness, demonstrating the higher acceptability of these samples by the consumers.