Özet:

In this study, the effect of some pretreatments such as immersing citric acid, blanching hot water, immersing ethanol solution and ultrasound on the drying characteristics and rehydration properties of potato slices. All pretreatments reduced drying time of the potato slices. The highest drying rate was observed in potato slices immersed ethanol solution, whereas the unpretreated samples had the lowest drying rate. Different drying behaviors were determined because of different pretreatments. The most appropriate models for drying curves were given as; the unpretreated and blanched samples for Parabolic model, the samples immersed in citric acid solution for Wang and Singh, the samples immersed in ethanol solution and ultrasonicated samples for Page models. Besides, remarkable weight reduction, water loss and dry matter loss were observed from the samples immersed in ethanol solution and the ultrasonicated samples. On the other hand, all pretreatments enhanced the rehydration ability of the dried potato slices.