Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

► Potato puree was used to prepare re-structured potato slices. ► Effect of salt and sucrose content on MFD and variation of dielectric properties of the potato slices were studied. ► Dielectric constant (ε′) and loss factor (ε″) of the potato purees decreased significantly after freezing. ► Both salt and sucrose addition increased ε′ and ε″ of the samples at low temperatures (−25 to −5 °C). ► MFD rate was significant higher after adding salt and sugar.