Effect of mode of drying on microstructure of potato

Potato v. Irga was subjected to blanching, and thereafter was dried by convection, puff-drying, and freeze-drying. Microstructure of raw, blanched, and dried tissue was analyzed under the light microscope using computer image analysis. It was found that the tissue of the investigated variety is built up from cells much smaller than those described in literature for other cultivars. Blanching caused starch gelatinization and increase of cross-sectional area of cells. There was no evidence of broken cell walls. Convective drying resulted in cell shrinkage and some breaking of cell walls. It was estimated that some 12 % of cells lost integrity during drying. Limited disintegration of the tissue caused by convective drying is attributed to small size of cells, large contact area, and high cohesive forces between cells. Puff-drying damaged the tissue much more than the convective drying. The most devastating to tissue microstructure was freeze-drying, probably freezing per se.