Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and hot air drying based on temperature and humidity control (TH-HAD) drying technologies were employed to drying potato cubes and their effects on drying kinetics, color, ascorbic acid content, rehydration ratio, microstructure, and specific energy consumption (SEC) were explored. Besides, artificial neural network (ANN) was used to predict changes in...