Bioscience Methods 2024, Vol.15, No.6, 327-336 http://bioscipublisher.com/index.php/bm 331 Figure 2 The variations in sample shrinkage rates under different drying temperature conditions (Adopted from Gonçalves et al., 2023) 4.2 Factors affecting quality during processing (e.g., storage time, temperature) The quality of sweet potato products can be influenced by several factors during processing, including storage conditions, temperature, and processing techniques. For instance, prolonged storage or high storage temperatures can degrade the nutritional quality of sweet potatoes by reducing their starch content and increasing sugar levels. High temperatures used during drying or frying can also affect the retention of important nutrients like beta-carotene, which is sensitive to heat. Techniques like sun-drying are cost-effective but may result in lower nutrient retention compared to vacuum or freeze-drying methods, which are more efficient at preserving vitamins and antioxidants (Figure 3) (Rashid et al., 2022). Figure 3 The impact of ultrasound technology on the drying process of sweet potato samples (Adapted from Rashid et al., 2022)
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