Effect of Pulse Ratio in Intermittent Microwave Drying on the Moisture Content of Atlantic Potato Chips (Solanum tuberosum L.

Abstract

Potato chips require controlled moisture content to obtain a dry and crispy product with good storage stability. Intermittent Microwave Drying (IMD) is an alternative drying method that applies heating and resting cycles to improve moisture removal. This study aimed to determine the effect of pulse ratio during IMD on the yield and moisture content of Atlantic potato chips (Solanum tuberosum L.). Atlantic potatoes were sliced to a thickness of 4 mm and subjected to steam blanching for 2 minutes. Drying was conducted using a microwave at 400 W for 25 minutes with three pulse ratio treatments: 30 s on–30 s off, 60 s on–30 s off, and 90 s on–30 s off. The observed parameters were yield and moisture content, with moisture content determined using the gravimetric method. The results showed that the total yields were 20.437%, 20.208%, and 18.275%, respectively, while the moisture contents were 1.095%, 0.593%, and 0.342%, respectively. Increasing the on-time in the pulse ratio tended to decrease both yield and moisture content. The 90 s on–30 s off pulse ratio produced the lowest moisture content, whereas the 30 s on–30 s off treatment resulted in the highest total yield.