Non-invasive monitoring of potato drying by means of air-coupled ultrasound

Air-coupled ultrasound could be considered a suitable on-line technique for the non-invasive industrial testing of potato products manufactured in slices such as dried, fried or baked potato chips. Thus, the aim of the present study is to test the feasibility of air-coupled ultrasound to monitor the...

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Bibliographic Details
Published in:Food control 2023-06, Vol.148, p.109653, Article 109653
Main Authors: Sanchez-Jimenez, Virginia, Collazos-Escobar, Gentil A., González-Mohino, Alberto, Gomez Alvarez-Arenas, Tomas E., Benedito, Jose, Garcia-Perez, Jose V.
Format: Article
Language:English
Subjects:
Air-coupled ultrasound
Drying
Non-invasive
Potato slices
Predictive model
Texture
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Summary:Air-coupled ultrasound could be considered a suitable on-line technique for the non-invasive industrial testing of potato products manufactured in slices such as dried, fried or baked potato chips. Thus, the aim of the present study is to test the feasibility of air-coupled ultrasound to monitor the modifications in the physicochemical parameters of potato slices caused by drying. For that purpose, the potato slices (6 mm) were air dried (60 °C) for different drying times (15, 90, 180, 300 and 420 min). Air-coupled ultrasonic measurements were taken using through-transmission mode (250 kHz) and different compositional and textural parameters were measured. During drying, the ultrasonic velocity and the impedance increased significantly (p 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2023.109653