Some factors affecting the rate of solar dehydration of potato slices*

Investigations have shown that % weight loss (as a measure of rate of dehydration) from potato slices of identical thickness, upto first 90 min was much less from slices dehydrated upon clear polythene sheet than from those dried either on black polythene sheet or nylon mesh. Per cent weight loss over the first 60 min of dehydration, from 5 mm thick slices was only half as much as from 2 mm thick slices. Rate of dehydration varied amongst potato varieties in the first 15 to 45 min but the differences narrowed down as the period of dehydration increased; Per cent weight loss from slices prepared from cold stored tubers of varieties Kufri Badshah and Kufri Bahar was more than from those stored at room temperature. But, such differences were not observed in other three varieties. Partial cooking, of potatoes for 5 or 10 min, resulted in slower dehydration of slices.