Effect of Air Fryer Drying Temperature on the Quality Characteristics of Jerusalem Artichoke

Abstract

Jerusalem artichoke has attracted increasing attention in recent years due to its high inulin content and functional properties. However, its high moisture content may lead to quality deterioration and microbial spoilage during storage. In this study, the effects of air fryer drying at different temperatures on the quality characteristics of Jerusalem artichoke were investigated. Jerusalem artichoke samples were sliced and dried in an air fryer at 60, 70, and 80°C until the moisture content decreased below 10%. Moisture content, water activity, ash content, color parameters (L*, a*, and b*), textural properties, and principal component analysis (PCA) were evaluated in the dried samples. The results showed that increasing drying temperature significantly reduced drying time. The shortest drying time was obtained at 80°C, while the longest was observed at 60°C. In all samples, the final moisture content decreased below 10%, and water activity values reached levels that could limit microbial growth. Increasing drying temperature caused a decrease in L* values and an increase in a* and b* values, indicating greater browning and yellowness at higher temperatures. No significant changes were observed in ash content depending on drying temperature. Texture analysis revealed that samples dried at higher temperatures exhibited a harder and more brittle structure. PCA results demonstrated a clear separation of samples according to drying temperature, with color and texture parameters being the main factors affecting sample differentiation. In conclusion, air fryer drying was found to be effective in reducing the moisture content of Jerusalem artichoke to safe levels, while drying temperature played a major role in determining color and textural properties. Drying at 70°C provided a better balance between drying time and product quality.