Skip to main content
SpringerLink
Log in

Mathematical Modelling of Thin Layer Dried Potato and Effects of Different Variables on Drying Behaviour and Quality Characteristics

  • Published:
Potato Research Aims and scope Submit manuscript

Abstract

The drying kinetics and quality characteristics of three potato (Solanum tuberosum) cultivars (Agria, Granola and Marabel) cut into circles and squares were studied at 60 °C and 70 °C using a convective drier. Drying times were varied between 105 and 220 min depending on variety, shape and temperature and falling rate period was observed during hot air drying. Four mathematical models were fitted to the experimental data. A logarithmic model was found to be the best for all the samples. The results showed that the drying kinetics of potato were significantly affected by variety, shape and temperature. Drying rate was found to be the highest in variety Marabel and it increased with the increase in temperature and was also higher in square-shaped potatoes than circle-shaped ones. Variety significantly affected the total polyphenol content (TPC) of dried potatoes, whereas variety, shape and their interactions had significant effects on their antioxidant capacities (AC). After drying, the highest TPC and AC were recorded for variety Agria. Concerning colour properties, while the drying temperature and shape had a significant effect on L value, variety and shape significantly affected other colour values of potato samples. These results demonstrated that when choosing the most suitable variety for convective drying of potato, it is necessary to consider the quality characteristics as well as the drying kinetics.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Aghilinategh N, Rafiee S, Gholikhani A, Hosseinpur S, Omid M, Mohtasebi SS, Maleki NA (2015) Comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes. Food Sci Nutr 3(6):519–526

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Ahmed M, Sorifa AM, Eun JB (2010) Effect of pretreatments and drying temperatures on sweet potato flour. Int J Food Sci Technol 45(4):726–732

    Article  CAS  Google Scholar 

  • Bakal SB, Sharma GP, Sonawane SP, Verma RC (2012) Kinetics of potato drying using fluidized bed dryer. J Food Sci Technol 49(5):608–613

    Article  PubMed  Google Scholar 

  • Bochnak J, Swieca M (2020) Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders–effect of drying temperature and sample structure. Int J Food Sci Technol 55:136–145

    Article  CAS  Google Scholar 

  • Bondaruk J, Markowski M, Błaszczak W (2007) Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. J Food Eng 81(2):306–312

    Article  Google Scholar 

  • Chang CH, Lin H, Chang CH, Liu YC (2006) Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J Food Eng 77:478–485

    Article  CAS  Google Scholar 

  • Diamante LM, Ihns R, Savage GP, Vanhanen L (2010) A new mathematical model for thin layer drying of fruits. Int J Food Sci Technol 45(9):1956–1962

    Article  CAS  Google Scholar 

  • Doymaz İ (2012) Drying of potato slices: effect of pretreatments and mathematical modeling. J Food Process Preserv 36:310–319

    Article  Google Scholar 

  • Doymaz İ, Aktas C (2018) Determination of drying and rehydration characteristics of eggplant slices. J Fac Eng Archit Gaz 33(3):833–841

    Google Scholar 

  • Doymaz İ, İsmail O (2010) Drying and rehydration behaviors of green bell peppers. Food Sci Biotechnol 19(6):1449–1455

    Article  Google Scholar 

  • Ertekin C, Yaldız O (2004) Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng 63(3):349–359

    Article  Google Scholar 

  • Falade KO, Abbo SE (2007) Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. J Food Eng 79:724–730

    Article  Google Scholar 

  • Falade KO, Solademi OJ (2010) Modelling of air drying of fresh and blanched sweet potato slices. Int J Food Sci Technol 45(2):278–288

    Article  CAS  Google Scholar 

  • Faustino JMF, Barroca MJ, Guiné RPF (2007) Study of the drying kinetics of green bell pepper and chemical characterization. Food Bioprod Process 85:163–170

  • Francini A, Romeo S, Cifelli M, Gori D, Domenici V, Sebastiani L (2017) 1H NMR and PCA-based analysis revealed variety dependent changes in phenolic contents of apple fruit after drying. Food Chem 221:1206–1213

    Article  CAS  PubMed  Google Scholar 

  • Gupta P, Ahmed J, Shivhare US, Raghavan GSV (2002) Drying characteristics of red chilli. Dry Technol 20:1975–1987

    Article  Google Scholar 

  • Hafezi N, Sheikhdavoodi MJ, Sajadiye SM (2015) Evaluation of quality characteristics of potato slices during drying by infrared radiation heating method under vacuum. Int J Agr Food Res 4(3):1–8

    Google Scholar 

  • Henríquez C, Córdova A, Almonacid S, Saavedra J (2014) Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products. J Food Eng 143:146–153

    Article  Google Scholar 

  • Jabeen R, Aijaz T, Gul K (2015) Drying kinetics of potato using a self-designed cabinet dryer. Cogent Food & Agric 1(1):1036485

    Article  Google Scholar 

  • Jarahizadeh H, Dinani ST (2019) Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices. Food Sci Biotechnol 28(2):365–376

    Article  CAS  PubMed  Google Scholar 

  • Joshi APK, Rupasinghe HPV, Khanizadeh S (2011) Impact of drying processes on bioactive phenolics, vitamin C and antioxidant capacity of red-fleshed apple slices. J Food Process Preserv 35:453–457

    Article  CAS  Google Scholar 

  • Kaleta A, Górnicki K (2010) Evaluation of drying models of apple (var. McIntosh) dried in a convective dryer. Int J Food Sci Technol 45(5):891–898

    Article  CAS  Google Scholar 

  • Kaleta A, Górnicki K, Winiczenko R, Chojnacka A (2013) Evaluation of drying models of apple (var. Ligol) dried in a fluidized bed dryer. Energy Convers Manag 67:179–185

    Article  Google Scholar 

  • Kaur R, Kumar M, Gupta OP, Sharma S, Kumar S (2018) Drying characteristics of Fenugreek and its computer simulation for automatic operation. Int J Curr Microbiol App Sci 7(3):3275–3291

    Article  Google Scholar 

  • Kuyu CG, Tola YB, Mohammed A, Ramaswamy HS (2018) Determination of citric acid pretreatment effect on nutrient content, bioactive components, and total antioxidant capacity of dried sweet potato flour. Food Sci Nutr 6(1):1724–1733

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • López J, Uribe E, Vega-Gálvez A, Miranda M, Vergara J, Gonzalez E, Scala K (2016) Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O´Neil. Food Bioprocess Technol 3:772–777

    Article  Google Scholar 

  • Lutz M, Hernández J, Henríquez C (2015) Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile. Cyta-J Food 13:541–547

    CAS  Google Scholar 

  • Madrau MA, Piscopo A, Sanguinetti AM, Caro DC, Poiana M, Romeo FV, Piga A (2009) Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur Food Res Technol 228:441–448

    Article  CAS  Google Scholar 

  • Markowski M, Stankiewicz I, Zapotoczny P, Borowska J (2006) Effect of variety on drying characteristics and selected quality attributes of dried carrots. Dry Technol 24:1011–1018

    Article  Google Scholar 

  • Méndez-Lagunas L, Rodríguez-Ramírez J, Cruz-Gracida M, Sandoval-Torres S, Barriada-Bernal G (2017) Convective drying kinetics of strawberry (Fragaria ananassa): effects on antioxidant activity, anthocyanins and total phenolic content. Food Chem 230:174–181

    Article  PubMed  Google Scholar 

  • More SJ, Ravi V, Raju S (2019) Postharvest physiological disorders in fruits and vegetables. In: Freitas ST, Pareek S (eds) CRC Press. Taylor&Francis Group, Boca Raton, FL Tropical Tuber Crops Section IV, p 719

    Google Scholar 

  • Naderinezhad S, Etesami N, Poormalek Najafabady A, Ghasemi Falavarjani M (2016) Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters. Food Sci Nutr 4(1):110–118

    Article  PubMed  Google Scholar 

  • Nadi F, Tzempelikos D (2018) Vacuum drying of apples (cv. Golden delicious): drying characteristics, thermodynamic properties, and mass transfer parameters. Heat Mass Transf 54:1853–1866

    Article  CAS  Google Scholar 

  • Obanda M, Owuor PO (1997) Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas. J Sci Food Agric 74:209–215

    Article  CAS  Google Scholar 

  • Olatunde GO, Henshaw FO, Idowu MA, Tomlins K (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Sci Nutr 4(4):623–635

    Article  CAS  PubMed  Google Scholar 

  • Oliveira SM, Ramos IN, Brandão TRS, Silva CLM (2015) Effect of air-drying temperature on the quality and bioactive characteristics of dried Galega Kale (Brassica oleracea L. Var. Acephala). J Food Process Preserv 39:2485–2496

    Article  CAS  Google Scholar 

  • Önal B, Adiletta G, Crescitelle A, Matteo DM, Russo P (2019) Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’ apple. Food Bioprod Process 115:87–99

    Article  Google Scholar 

  • Roberts JS, Kidd DR, Padilla-Zakour O (2008) Drying kinetics of grape seeds. J Food Eng 89:460–465

    Article  Google Scholar 

  • Shi J, Pan Z, Mchugh TH, Wood D, Zhu Y, Avena-Bustillos RJ, Hirschberg E (2008) Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating. J Food Sci 73(6):259–265

    Article  Google Scholar 

  • Singh M, Shivhare US, Ahmed J (2000) Drying characteristics and product quality of bell pepper. Int J Food Prop 3(2):249–257

    Article  CAS  Google Scholar 

  • Sobukola OP, Dairo OU (2007) Modeling drying kinetics of fever leaves (Ocimum viride) in a convective hot air dryer. Niger Food J 25:146–154

    Google Scholar 

  • Song XJ, Zhang M, Mujumdar AS, Fan L (2009) Drying characteristics and kinetics of vacuum microwave–dried potato slices. Dry Technol 27(9):969–974

    Article  Google Scholar 

  • Tan S, Wang Z, Xiang Y, Deng T, Zhao X, Shi S, Zheng Q, Gao X, Li W (2020) The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits. LWT Food Sci Technol 118:108723

    Article  CAS  Google Scholar 

  • Tan Y, Zhaoc Y, Hu H, Fud N, Zhang C, Zhang H, Daia X (2019) Drying kinetics and particle formation of potato powder during spray drying probed by microrheology and single droplet drying. Food Res Int 116:483–491

    Article  CAS  PubMed  Google Scholar 

  • Turkmen N, Sari F, Velioglu YS (2005) The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93:713–718

    Article  CAS  Google Scholar 

  • Valadez-Carmona L, Plazola-Jacinto CP, Hernández-Ortega M, Hernández-Navarro MD, Villarreal F, Necoechea-Mondragón H, Ortiz-Moreno A, Ceballos-Reyes G (2017) Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.). Innov Food Sci Emerg Technol 41:378–386

    Article  CAS  Google Scholar 

  • Walther BA, Moore JL (2005) The concepts of bias, precision and accuracy, and their use in testing the performance of species richness estimators, with a literature review of estimator performance. Ecography 28(6):815–829

    Article  Google Scholar 

  • Wang J, Yang XH, Mujumdar AS, Fang XM, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW (2018) Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chem 259:65–72

    Article  CAS  PubMed  Google Scholar 

  • Wang L, Guo J, Wang R, Shen C, Li Y, Luo X, Li Y, Chen Z (2016) Studies on quality of potato flour blends with rice flour for making extruded noodles. Cereal Chem 93(6):593–598

    Article  CAS  Google Scholar 

  • Yadollahinia A, Jahangiri M (2009) Shrinkage of potato slice during drying. J Food Eng 94(1):52–58

    Article  Google Scholar 

  • Yagcioglu A, Degirmencioglu A, Cagatay F (1999) Drying characteristics of laurel leaves under different drying conditions. In: Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, Adana, Turkey, May 26-27:565-569

  • Yang J, Chen J, Zhao Y, Mao L (2010) Effects of drying processes on the antioxidant properties in sweet potatoes. Agric Sci China 9:1522–1529

    Article  CAS  Google Scholar 

  • Zura-Bravo L, Ah-Hen K, Vega-Gálvez A, Garcia-Segovia P, Lemus-Mondaca R (2013) Effect of rehydration temperature on functional properties, antioxidant capacity and structural characteristics of apple (Granny smith) slices in relation to mass transfer kinetics. J Food Process Eng 36:559–571

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059, Bursa, Turkey

    Nihal Türkmen Erol

Authors
  1. Nihal Türkmen Erol
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Nihal Türkmen Erol.

Ethics declarations

Conflict of Interest

The author declares no competing interests.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Türkmen Erol, N. Mathematical Modelling of Thin Layer Dried Potato and Effects of Different Variables on Drying Behaviour and Quality Characteristics. Potato Res. 65, 65–82 (2022). https://doi.org/10.1007/s11540-021-09509-w

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11540-021-09509-w

Keywords

Search

Navigation