Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of Potatoes

A simulation‐optimization procedure based on the complex method was used to determine optimal drying schemes for minimizing browning during dehydration of white potatoes. Browning kinetics were obtained from the literature, and the heat and mass transfer characteristics of the potatoes were based on experimental data obtained previously. The optimal dryer temperature control path reduced the temperature while the sample disk moisture content was in the range 0.1–0.2 g/g‐solids, where the browning rate is maximal. Excellent agreement was obtained between optimal dryer temperatures based on local moisture and those based on average moisture contents.