Characterization of Shrinkage in Potato (Solanum tuberosum L.) Slabs Using Convection Drying

Baldeón E.O.; Mamani-Olgado L.R.; Gutierrez-Fernandez A.D.; Villanueva-Quejía E.; Olivera-Sanez J.E.; Salas-Valerio W. · Journal of Food Process Engineering (2026) · DOI: 10.1111/jfpe.70594

Resumen

The analysis of potato shrinkage during convective drying is crucial for determining the quality of the final product, as it directly affects its physicochemical properties and commercial value. This study investigated the drying kinetics of potato slabs at varying temperatures and analyzed the associated shrinkage behavior and effective diffusivity. Three factors were considered in this study: location of the samples on the trays, their positions, and temperature ranges (50°C, 60°C, and 70°C). The results showed that temperature was the most influential variable affecting potato shrinkage. A volumetric shrinkage of 62.96% was achieved at 60°C in 160 min. This shrinkage was attributed to the greater deformation along the axial direction. When plotting the relationship between axial and radial shrinkage, the slope of the linear regression determined an anisotropy coefficient of 0.731 at 50°C, which was influenced by axial shrinkage, characterizing the potato as an anisotropic material. The quadratic model was the best in terms of the volume and moisture ratios for the shrinkage of potato slabs, predicting that volumetric shrinkage would not increase significantly at the end of the drying process. The evaluation of the effective moisture diffusivity during potato drying revealed that the values were overestimated compared to those obtained when shrinkage was not considered. This analysis contributes to a better understanding of potato shrinkage and provides a foundation for further research in this field.

Instituciones: Universidad Nacional Agraria La Molina