Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices

Table 2

Color difference changes in potatoes before and after drying under different ultrasonic power pretreatment conditions.

Power
Fresh	65.8810 ± 1.1350^a	3.3047 ± 0.2365^bc	29.6543 ± 1.8291^ab	—
Control	49.5650 ± 2.0537^b↓	3.3260 ± 0.2266^b↑	32.6813 ± 1.1714^a↑	10.7697 ± 0.5095^b
150 W	42.2677 ± 0.2990^c↓	4.8923 ± 0.1857^ab↑	28.7000 ± 0.3376^b↓	13.9246 ± 0.5920^a↑
180 W	41.6267 ± 0.9689^c↓	4.0117 ± 0.2729^b↑	25.3710 ± 0.4482^bc↓	11.7631 ± 0.8309^b↑
210 W	41.5807 ± 0.7307^c↓	5.3187 ± 0.3991^a↑	29.4643 ± 0.4117^ab↓	10.9377 ± 0.7059^b↓
240 W	43.6750 ± 0.5110^c↓	2.3957 ± 0.3649^c↓	24.8277 ± 0.5895^c↓	9.8281 ± 0.6680^b↓
270 W	40.6087 ± 0.1839^c↓	3.5007 ± 0.0756^b↑	25.1860 ± 1.6045^bc↓	10.5204 ± 1.4174^b↓