Food Science Universe (FSU)

Dehydration of Potatoes (English)

Dehydration is the process of removing moisture from the food under controlled conditions of temperature, relative humidity and airflow. This process is performed in a dehydrator using hot air as an energy source. Alternatively, the product may be sun-dried. In general, the raw material is prepared in the same manner as for cooking. It is spread on trays that are placed in the dehydrator or in the sun.

  • Rotary Washer
  • Abrasive Peeler
  • Sharp Knife
  • Multipurpose Machine
  • Steam Blancher
  • Dehydrator
  • Cellophane Pouches
  • Sealer


  • Weigh about 5 kg selected, graded potatoes.
  • Wash in a rotary washer and peel in an abrasion peeler.
  • Trim to remove green portions and eyes.
  • Weigh the peeled and trimmed potatoes.
  • Record trimming and peeling losses.
  • Cut potatoes into 3/8″ square strips or slice into-1/4″ slices.
  • Steam blanch for 5-8 minutes at 100 °C.
  • Wash in the rotary washer to remove starch.
  • Spread potatoes evenly on the trays, 0.25 kg per sq. ft.
  • Dry according to the following schedule:
  • a. 82 °C, relative humidity 24-30% until 80% water is evaporated.
  • b. Finish at 71 °C.
  • c. Record weight hourly.
  • d. Record relative humidity hourly.
  • Compute drying ratio and yield.
  • Pack dried potatoes in cellophane pouches.
  • Seal and store in a cool, dry place.


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