Changes in Physical and Mechanical Properties of Dried Sweet Potatoes During Storage

Dehydration is one of the oldest techniques for extending food shelf life. The food industry faces a constant challenge to meet rapidly changing consumer tastes and the demand for healthier foods with a longer shelf life, free from traditional chemical preservatives. Raw sweet potatoes have a relatively high water content and are very susceptible to microbial spoilage and enzymatic browning, so dehydration and proper storage are essential. The color as physical characteristic is an important quality factors of dehydrated foods, as it affects consumer acceptability. Modifications in mechanical characteristics are related to the textural attributes of the food. Hence, it is important to determine the texture of the dried products. Rehydration is the process of wetting dry material. If drying does not cause any damage to the material, rehydration can be treated as a process that can be reversed by dehydration. The aim of the research is to determine the effect of shelf life on the physical and mechanical properties of the product. In addition, to find out which of the different drying solutions gives the least variation in color, texture and rehydration