Abstract:

The effects of 4 drying methods including hot air drying, microwave drying, vacuum microwave and combined
hot air-microwave drying on physical properties, nutritional composition and microstructure of arrowhead chips were
investigated. The results showed that hot air drying had little effect on the color of arrowhead chips, but resulted in poor
hardness and brittleness of the product; microwave drying and vacuum microwave drying could provide moderate hardness
and brittleness of arrowhead chips, but the color and flavor were the worst among these methods. Hot air-microwave drying
could provide the best color and sensory quality, higher polyphenol retention, and moderate hardness and brittleness of
arrowhead chips. The combine drying method exhibited excellent bulking effect, which might be related with more uniform
and porous structure of arrowhead chips.

Key words: arrowhead chips, drying method, quality