Effect of hot air drying on microstructural and texture parameters in potato chips (Solanum tuberosum)

Abstract

The present research will generate a proposal with the interest of providing advances in the knowledge and interpretation of the structure-property-process relationships of plant tissues of the Única variety potato. The research aimed to identify and analyze the microstructural characteristics of potato (Solanum tuberosum) in fresh material and in a drying process using a multifactorial arrangement of temperature and time, microstructural characteristics were measured (area, perimeter, length of major axis, length of minor axis, roundness, elongation and compaction), for this purpose it was implemented a potato microstructural characterization software, developing algorithms for image processing and analysis and for the classification of structural characteristics with the Matlab software (version 2019a). The histograms of the parameters of compaction, elongation, roundness, length of major axis, length of minor axis, perimeter and cellular areas were generated for the potato values where it could be observed that the size and shape of the curves is similar for the parameters of area, perimeter, major axis length, minor axis length and compaction.