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

The quality evaluation of processed potatoes is vital in the food industry. In this study, the effect of three different drying methods on the post-processing quality of potatoes utilizing 4, 8, 12, and 16 h of freeze drying (FD), infrared drying (ID), and oven drying (OD) was investigated. The impact of the drying methods on the potato's microstructure was analyzed and quantified using 3D X-ray micro-computed tomography images. A new Hybrid Quality Score Evaluator (HQSE) was introduced and used to assess the Quality Index (QI) and Specific Energy Consumption Index (SECI) across various drying methods and durations. Mathematical models were developed to predict the optimal drying method. FD showed significantly higher (p < 0.05) colour retention, rehydration ratio, and total porosity, with minimal shrinkage, although it had higher energy consumption. ID had the shortest drying time, followed by OD and FD. The optimization showed that for FD, the optimal time of 5.78 h increased QI by 9.7% and SECI by 30.6%. The mathematical models could accurately predict the QI and SECI under different drying methods, balancing quality preservation with energy efficiency. The findings suggest that a hybrid drying system could optimize potato quality and energy consumption.