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 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.