Three-dimensional morphological changes of potato slices during the drying process

Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results show...

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Autores principales:	Li Sun, Pengqi Zhang, Xin Zheng, Jianrong Cai, Junwen Bai
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Potato drying technology Three-dimensional models Sensor technology Morphological changes Rate of change in the mean height Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2befe26bdc5b4a3eaea96f471dd9098e
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spelling	oai:doaj.org-article:2befe26bdc5b4a3eaea96f471dd9098e2021-12-04T04:35:55ZThree-dimensional morphological changes of potato slices during the drying process2665-927110.1016/j.crfs.2021.11.009https://doaj.org/article/2befe26bdc5b4a3eaea96f471dd9098e2021-01-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2665927121000988https://doaj.org/toc/2665-9271Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results showed that the potato slices underwent stages of regular warping, collapse, and curling during the drying process. After classifying the numerical variation in characteristics into the standard deviation in mean height (SDMH) and the rate of change in mean height (RCMH) of potato slices, the RCMH was selected to describe the 3D morphological changes in the potato drying process. A critical point and a termination point for RCMH of potato slices in the drying process were observed. Samples varied widely after the critical point was reached. A logarithmic function model was used to assess differences in the RCMH at the critical point and the termination point. The R-squared (R2) value of 0.9 suggested a strong correlation between the parameters of the experiment and changes in slice thickness and diameter. The model proposed in this paper could accurately characterize the late-stage changes in potato slice qualities during hot air drying of potato slices.Li SunPengqi ZhangXin ZhengJianrong CaiJunwen BaiElsevierarticlePotato drying technologyThree-dimensional modelsSensor technologyMorphological changesRate of change in the mean heightNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENCurrent Research in Food Science, Vol 4, Iss , Pp 910-916 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Potato drying technology Three-dimensional models Sensor technology Morphological changes Rate of change in the mean height Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Potato drying technology Three-dimensional models Sensor technology Morphological changes Rate of change in the mean height Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Li Sun Pengqi Zhang Xin Zheng Jianrong Cai Junwen Bai Three-dimensional morphological changes of potato slices during the drying process
description	Hot air drying is a common method for drying potato slices. In this paper, the three-dimensional (3D) morphological changes incurred during hot air drying of potato slices were investigated. The effect of drying on the thickness and diameter of potato slices was of special interest. The results showed that the potato slices underwent stages of regular warping, collapse, and curling during the drying process. After classifying the numerical variation in characteristics into the standard deviation in mean height (SDMH) and the rate of change in mean height (RCMH) of potato slices, the RCMH was selected to describe the 3D morphological changes in the potato drying process. A critical point and a termination point for RCMH of potato slices in the drying process were observed. Samples varied widely after the critical point was reached. A logarithmic function model was used to assess differences in the RCMH at the critical point and the termination point. The R-squared (R2) value of 0.9 suggested a strong correlation between the parameters of the experiment and changes in slice thickness and diameter. The model proposed in this paper could accurately characterize the late-stage changes in potato slice qualities during hot air drying of potato slices.
format	article
author	Li Sun Pengqi Zhang Xin Zheng Jianrong Cai Junwen Bai
author_facet	Li Sun Pengqi Zhang Xin Zheng Jianrong Cai Junwen Bai
author_sort	Li Sun
title	Three-dimensional morphological changes of potato slices during the drying process
title_short	Three-dimensional morphological changes of potato slices during the drying process
title_full	Three-dimensional morphological changes of potato slices during the drying process
title_fullStr	Three-dimensional morphological changes of potato slices during the drying process
title_full_unstemmed	Three-dimensional morphological changes of potato slices during the drying process
title_sort	three-dimensional morphological changes of potato slices during the drying process
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/2befe26bdc5b4a3eaea96f471dd9098e
work_keys_str_mv	AT lisun threedimensionalmorphologicalchangesofpotatoslicesduringthedryingprocess AT pengqizhang threedimensionalmorphologicalchangesofpotatoslicesduringthedryingprocess AT xinzheng threedimensionalmorphologicalchangesofpotatoslicesduringthedryingprocess AT jianrongcai threedimensionalmorphologicalchangesofpotatoslicesduringthedryingprocess AT junwenbai threedimensionalmorphologicalchangesofpotatoslicesduringthedryingprocess
_version_	1718372901831311360

Three-dimensional morphological changes of potato slices during the drying process

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