Effect of pre-treatment on drying parameter of sweet potato (Ipomea batatas) slices using cabinet dryer

The study aims to examine the drying process of treated sweet potato slices to determine the effects of drying temperature, pre-treatment (blanching and salting), and slice thickness on drying rate and weight loss, an electrically powered cabinet dryer was used for the experiments this dryer allows for controlled drying at specific temperatures and airflow rates, the drying temperatures ranged from 70°C to 90°C and airflow rate of 2.5 m/s was used. The sweet potato slices were treated using blanching and salting with slices ranging from 3mm to 7mm. The study employed Response Surface Methodology (RSM) to analyze the results. The study found that the thickness of the sliced sweet potato had a linear effect on drying rate and weight loss. Additionally, the interaction between drying temperature and the selected pre-treatment (blanching and salting) was found to significantly influence drying rate and weight loss, when the significance level for the observed effects was set at p < 0.05. Conclusively the results of the investigation indicated that the cabinet dryer used in the study was capable of effectively handling the drying of roots and tuber crops, specifically sweet potato slices. This suggests that the drying process could potentially extend the shelf life of these agricultural materials.