Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed




agroindustrial optimization, flour, sweet potatoes, use of residues


This study aimed to study the drying of purple-fleshed sweet potato (PFSP) in a spouted bed and define the best drying conditions, producing flour and analyzing it using physical, chemical, and technological analyses. The best condition of the drying process was a feed load of 300 g PFSP and a drying temperature of 70°C. Flour with a moisture content of 3.95% and a low water activity was obtained, which had high carbohydrates, low fats, and a considerable amount of ashes and proteins. The sweet potato flour presented good solubility in water and milk and good absorption in water, oil, and milk, forming gel but not foam. PFSP flour is a good alternative for the use of its residues, avoiding the waste of raw material that has no commercial value and can be useful to incorporate in products such as porridges, creams, and sauces.


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Como Citar

REZENDE, L. V., PARAIZO, W. B., SANTOS, J. D. A. de, AMORIM, K. A., GOULART, G. A. S., BECKER, F. S., & DAMIANI, C. (2024). Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed. Food Science and Technology, 44.



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