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Introduction
Potato starch samples can not be dried using standard procedures like oven drying at 105°C for 2 hours. The wet sample will glue together if it is heated higher than 65°C. Keeping the temperature lower than this value will increase the time needed for drying drastically. Using a vacuum drying chamber will help to reduce the time consumption, nevertheless it took too
long for inline quality control during production. The use of unpulsed microwave heating with simultaneous cooling of the sample and removal of the humidity can offer a solution for this problem.
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