Effects of Different Drying Methods on Color and Anthocyanin Content of Dried Potato Slices
PU Hong-mei1，4，YANG Wan-lin2，LI Yan-shan1，4 ，SHUAI Liang3，YANG Fang2，ZHANG Shao-zhi2，BAI Jian-ming1，4*
（1Industrial Crop Research Institute，Yunnan Academy of Agricultural Sciences，Kunming 650205，Yunnan，China；
2Institute of Agro-products Processing Science and Technology，Yunnan Academy of Agricultural Sciences，Kunming 650000，
Yunnan，China；3College of Food and Biological Engineering，Institute of Food Science and Engineering Technology，Hezhou
University，Hezhou 542899，Guangxi，China；4Scientific Observing and Experimental Station of Potato and Rapeseed in
Yunnan-Guizhou Plateau，Ministry of Agriculture and Rural Affairs，Kunming 650205，Yunnan，China）
This paper took color-potatoes（purple and red）as material，prepared dried potato slices by 2
different processing techniques-vacuum freeze-drying and hot air drying，and studied the color and anthocyanin
content of dried potato slices by different processing methods．The results showed that vacuum freeze-drying could
not only maintain the bright color of color-potato dried slices，but also effectively reduce the loss of anthocyanin．
Therefore，vacuum freeze-drying was the most suitable method for drying color-potato slices．
