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

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.