The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted
great attention due to its carbohydrates with a low glycemic index. Dehydrated sweet
potatoes can be an excellent alternative for using and adding value to this raw material. The
objective of this study was to evaluate the physicochemical properties of sliced sweet potato
during the microwave vacuum drying (MWVD) for producing crispy oil-free chips. Fresh
sweet potato samples were selected, peeled, sliced, blanched, and then dehydrated using a …