UPM Institutional Repository

Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): kinetics, energy consumption, color, and microstructure


Citation

Hashim, Norhashila and Abdan, Khalina and Janius, Rimfiel and Chen, Guangnan and Onwude, Daniel I. (2018) Investigating the influence of novel drying methods on sweet potato (Ipomoea batatas L.): kinetics, energy consumption, color, and microstructure. Journal of Food Process Engineering, 41 (4). pp. 1-12. ISSN 0145-8876; ESSN: 1745-4530

Abstract

This study investigated the drying kinetics, specific energy consumption (SEC), color, and microstructural changes of sweet potato (Ipomoea batatas L.) based on experimental set‐up of convective hot‐air drying (CHAD), infrared drying (IRD), and combined infrared and convective‐hot‐air drying (IR‐CHAD). The experiments were carried out at three air temperatures (50, 60 and 70 °C) and two IR intensities (1,100 and 1,400 W/m2) for sweet potato slices of 4 and 6 mm, respectively. The experimental results showed that the drying kinetics and mass transfer characteristic were significantly affected by drying air temperature, IR intensity, and thickness of the product. Combined IR‐CHAD provided a higher drying rate with the shortest drying time when compared with CHAD and IRD. The IRD resulted in the lowest SEC values. The combined IR‐CHAD resulted in 69.34–85.59% reduction in the SEC of CHAD. For combined IR‐CHAD, an increase in the IR intensity at each temperature and slice thickness caused a decrease in the total SEC value. Dried sweet potato slices using CHAD and IR1‐CHAD at intensity of 1,100 W/m2 showed the best color attributes. Combined IR‐CHAD proved to be a very efficient drying method for the drying sweet potato and can be used for both industrial and commercial purposes.


Download File

[img]
Preview
Text
Investigating the influence.pdf

Download (179kB) | Preview

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1111/jfpe.12686
Publisher: Wiley Periodicals
Keywords: Specific energy consumption (SEC); Sweet potato (Ipomoea batatas L.); Convective hot‐air drying (CHAD); Infrared drying (IRD)
Depositing User: Mr. Sazali Mohamad
Date Deposited: 26 Feb 2020 09:03
Last Modified: 26 Feb 2020 09:03
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=/10.1111/jfpe.12686
URI: http://psasir.upm.edu.my/id/eprint/74734
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item