Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Drying Shrinkage01:21

Drying Shrinkage

519
When hardened concrete is exposed to air with a relative humidity of less than 100 percent, it begins to lose the free water within its capillaries. As this water evaporates, the water initially adsorbed onto the calcium silicate hydrates migrates towards these now empty spaces and eventually evaporates as well. Over time, as more water leaves, the volume of the concrete decreases, a phenomenon known as drying shrinkage.
A portion of this drying shrinkage can be reversed; if the concrete is...
519
Methods of Medium Optimization01:28

Methods of Medium Optimization

70
Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
70

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

A multimodal imaging dataset for quality grading of Canadian wild rice kernels using RGB and VNIR hyperspectral data.

Data in brief·2026
Same author

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination.

Journal of the science of food and agriculture·2026
Same author

Comparative assessment of infrared/microwave-induced structural and physico-chemical transformations in Canadian pulses: Implications for cooking, milling, and nutritional quality.

Food chemistry·2025
Same author

Impact of Particle Size on the Physicochemical, Functional, and <i>In Vitro</i> Digestibility Properties of Fava Bean Flour and Bread.

Foods (Basel, Switzerland)·2024
Same author

Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents.

Foods (Basel, Switzerland)·2024
Same author

Characterization of Near Infrared-Dye Colored Fabrics Using Hyperspectral Imaging.

Applied spectroscopy·2024
Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026
Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026
Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026
Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026
Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026
Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026
See all related articles

Related Experiment Video

Updated: May 4, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

14.0K

Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying

Yinka Sikiru1, Jitendra Paliwal1,2, Chyngyz Erkinbaev1

  • 1Department of Biosystems Engineering, The University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 5V6, Canada.

Foods (Basel, Switzerland)
|November 27, 2024
PubMed
Summary
This summary is machine-generated.

Freeze drying (FD), infrared drying (ID), and oven drying (OD) impact potato quality differently. FD preserves quality best but uses more energy, while ID is fastest, suggesting hybrid systems can optimize potato processing.

Keywords:
energy consumptionmorphological featurespotato dryingquality index

More Related Videos

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
07:06

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface

Published on: April 7, 2017

6.0K
Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform
06:28

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform

Published on: June 7, 2024

1.7K

Related Experiment Videos

Last Updated: May 4, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

14.0K
Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
07:06

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface

Published on: April 7, 2017

6.0K
Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform
06:28

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform

Published on: June 7, 2024

1.7K

Area of Science:

  • Food Science and Technology
  • Agricultural Engineering
  • Materials Science

Background:

  • Potato quality evaluation is crucial for the food industry.
  • Drying methods significantly influence the microstructure and quality of processed potatoes.

Purpose of the Study:

  • To investigate the effects of freeze drying (FD), infrared drying (ID), and oven drying (OD) on processed potato quality.
  • To analyze and quantify the impact of drying on potato microstructure using 3D X-ray micro-computed tomography.
  • To develop mathematical models for predicting optimal drying methods based on quality and energy consumption.

Main Methods:

  • Potatoes were subjected to FD, ID, and OD for 4, 8, 12, and 16 hours.
  • 3D X-ray micro-computed tomography was used for microstructure analysis.
  • A Hybrid Quality Score Evaluator (HQSE) assessed Quality Index (QI) and Specific Energy Consumption Index (SECI).

Main Results:

  • Freeze drying (FD) demonstrated superior color retention, rehydration ratio, and total porosity with minimal shrinkage, despite higher energy use.
  • Infrared drying (ID) offered the shortest drying duration, followed by OD and FD.
  • Optimized FD at 5.78 hours improved QI by 9.7% and SECI by 30.6%; mathematical models accurately predicted QI and SECI.

Conclusions:

  • Drying method significantly impacts potato quality attributes and energy efficiency.
  • A hybrid drying system offers a promising approach to optimize both potato quality and energy consumption.
  • Mathematical models provide a reliable tool for selecting optimal drying strategies.