Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and beta-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40 degrees C), MW (80 W), IR (250 W), MW-IR (80 W+250 W), and freeze-drying (-45 degrees C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40 degrees C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (p>0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of beta-carotene (85.06%). MW also showed a higher retention of beta-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of beta-carotene. High beta-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.