Different drying techniques and their impact on physicochemical properties of sweet potato : a review

dc.contributor.authorNtsowe, Khuthadzo
dc.contributor.authorWorkneh, Tilahun Seyoum
dc.contributor.authorLaurie, Sunette
dc.contributor.authorEmmambux, Mohammad Naushad
dc.date.accessioned2025-08-25T10:10:16Z
dc.date.available2025-08-25T10:10:16Z
dc.date.issued2025-08
dc.description.abstractSweet potato (SP) is a globally important storage root crop, serving as a natural source of essential nutrients, including starch, carotenoids, and anthocyanins. Given its nutritional value, preserving the physicochemical properties during processing is imperative to enhance its role in addressing food security. This review presents a comprehensive analysis of the literature on physicochemical properties, such as color, β-carotene, and TPC and examines the effects of different drying techniques on these properties. It was found that CHAD significantly degrades these properties, potentially reducing the β-carotene content by up to 22.7-fold and the TPC by 53%. This degradation can result from high drying air temperatures (>70°C), high air velocity (>1.5 m.s−1) and extended drying times, which can be up to 28 h. In contrast, combined techniques preserve these properties. For example, MWD + CHAD reduced the drying time up to six times more than CHAD alone. In addition, MWD + CHAD achieved a lower total color change (ΔE) and a higher retention of β-carotene content (67%). The highest increase in TPC (247%) was observed for SP that was dried using MWD with carbon maceration pre-drying treatment. This results from a porous microstructure that is formed which increases the moisture transfer and reduces the drying time. Factors like the drying air temperature, drying medium, air velocity, and pre-drying treatments influence the performance of drying techniques and their quality preservation capabilities. However, the SP variety is often overlooked in drying studies. This article discussed, compared, and identified literature gaps to pave the way for future research aimed at enhancing dried SP product quality.
dc.description.departmentConsumer and Food Sciences
dc.description.sdgSDG-02: Zero Hunger
dc.description.sdgSDG-12: Responsible consumption and production
dc.description.sponsorshipUniversity Capacity Development Programme.
dc.description.urihttps://ift.onlinelibrary.wiley.com/journal/17503841
dc.identifier.citationNtsowe, K., Workneh, T.S., Laurie, S. & Emmambux, N. 2025, ' Different drying techniques and their impact on physicochemical properties of sweet potato : a review', Journal of Food Science, vol. 90, no. 8, art. e70458, doi : 10.1111/1750-3841.70458.
dc.identifier.issn0022-1147 (print)
dc.identifier.issn1750-3841 (online)
dc.identifier.other10.1111/1750-3841.70458
dc.identifier.urihttp://hdl.handle.net/2263/103982
dc.language.isoen
dc.publisherWiley
dc.rights© 2025 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution License.
dc.subjectCombined drying methods
dc.subjectDrying techniques
dc.subjectDrying factors
dc.subjectPhysicochemical properties
dc.subjectSweet potato
dc.titleDifferent drying techniques and their impact on physicochemical properties of sweet potato : a review
dc.typeArticle

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