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

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

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 impa...

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Bibliographic Details
Main Authors: Yinka Sikiru, Jitendra Paliwal, Chyngyz Erkinbaev
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
potato drying
quality index
morphological features
energy consumption
Online Access:https://www.mdpi.com/2304-8158/13/22/3633
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