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<p>Potatoes rank as the fourth most important food crop globally, and processing them into potato powder can reduce storage losses and extend shelf life. Superheated steam has emerged as a novel, efficient, and environmentally friendly thermal processing technology in the food industry. This study evaluated the feasibility of using superheated steam for potato powder production by employing three processing methods (direct superheated steam drying, superheated steam drying after saturated steam cooking, and superheated steam drying after superheated steam cooking) at four drying temperatures (120&#xa0;°C, 140&#xa0;°C, 160&#xa0;°C, and 180&#xa0;°C). Moisture content, shape, and color changes of potato slices during drying were monitored, along with analyses of the powder quality attributes including color, total starch content, amylose content, particle size distribution, in vitro starch digestibility, swelling power, solubility, texture characteristics, and other functional properties. The results revealed that both processing method and temperature significantly influenced the drying behavior and final powder quality. Direct superheated steam drying of potato slices at 140 °C, requiring only one heat treatment and one grinding step, was identified as the optimal method, effectively preserving quality and color while resulting in a relatively short drying time. In summary, superheated steam is a promising method for producing cooked potato powder, as it simplifies processing while offering high efficiency and quality.</p>

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Effects of Superheated Steam Processing Conditions on the Drying Behavior of Potatoes and Functional Properties of Potato Powder

  • 期刊论文

  • 发表日期：

    2025年8月16日

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  • Hanyu Fu,
  • Pei Yang,
  • Penggeng Sun,
  • Liuyang Ren,
  • Yanlong Bu,
  • Jun Zhang,
  • Deyong Yang

摘要

Potatoes rank as the fourth most important food crop globally, and processing them into potato powder can reduce storage losses and extend shelf life. Superheated steam has emerged as a novel, efficient, and environmentally friendly thermal processing technology in the food industry. This study evaluated the feasibility of using superheated steam for potato powder production by employing three processing methods (direct superheated steam drying, superheated steam drying after saturated steam cooking, and superheated steam drying after superheated steam cooking) at four drying temperatures (120 °C, 140 °C, 160 °C, and 180 °C). Moisture content, shape, and color changes of potato slices during drying were monitored, along with analyses of the powder quality attributes including color, total starch content, amylose content, particle size distribution, in vitro starch digestibility, swelling power, solubility, texture characteristics, and other functional properties. The results revealed that both processing method and temperature significantly influenced the drying behavior and final powder quality. Direct superheated steam drying of potato slices at 140 °C, requiring only one heat treatment and one grinding step, was identified as the optimal method, effectively preserving quality and color while resulting in a relatively short drying time. In summary, superheated steam is a promising method for producing cooked potato powder, as it simplifies processing while offering high efficiency and quality.