Bioscience Methods 2024, Vol.15, No.6, 275-288 http://bioscipublisher.com/index.php/bm 277 Automated systems for washing and peeling have been developed to enhance efficiency and consistency in industrial applications (Vithu et al., 2019). The use of advanced equipment, such as PLC-based control systems, has optimized these processes, reducing labor costs and improving throughput (Xiao and Xuan, 2018). Figure 1 Sweet potato under good planting environment 3.2 Cutting and slicing methods Cutting and slicing are essential for preparing sweet potatoes for further processing, such as drying or frying. The size and shape of the slices can significantly impact the drying kinetics and the quality of the final product. Various cutting and slicing techniques, including the use of automated slicers, have been optimized to ensure uniformity and efficiency (Onwude et al., 2018; Vithu et al., 2019). The thickness of the slices, typically ranging from 3 to 7 mm, plays a critical role in subsequent processing steps, such as drying and blanching (Song et al., 2021). 3.3 Blanching and pre-treatments Blanching is a pre-treatment process that inactivates enzymes, such as peroxidase, which can cause quality degradation during storage and processing. Traditional hot water blanching (HB) and novel methods like conveyor belt catalytic infrared blanching (CBCIRB) and radio frequency (RF) blanching have been studied for their effectiveness in enzyme inactivation and quality preservation (Jiang et al., 2020). CBCIRB, for instance, has shown superior results in maintaining the hardness and phytochemical content of sweet potato slices compared to HB (Song et al., 2021). RF blanching combined with hot water blanching has also demonstrated improved color and texture retention. 3.4 Drying and dehydration processes Drying is a critical process for extending the shelf life of sweet potatoes and producing various dried products. Several drying methods, including convective hot-air drying (CHAD), infrared drying (IRD), and combined infrared and convective-hot-air drying (IR-CHAD), have been explored for their efficiency and impact on product quality (Figure 2) (Rashid et al., 2022). Combined IR-CHAD has been particularly effective, offering higher drying rates and better energy efficiency compared to traditional methods (Onwude et al., 2018). Additionally, advanced techniques like ultrasound-assisted osmotic dehydration have been optimized to enhance drying efficiency and product quality (Oladejo and Ma, 2016). 3.5 Freezing and cold storage technologies Freezing and cold storage are essential for preserving the quality of sweet potatoes over extended periods. These technologies help maintain the nutritional value and sensory attributes of the product. The use of controlled atmosphere storage and advanced freezing techniques can significantly reduce post-harvest losses and extend the
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