Abstract 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.
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