Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology

Non-isotropic shrinkage of potato slabs was studied within the frame of the systematic approach to food engineering systems (SAFES) methodology. Digital images of potato slabs were taken and lateral projected areas (A_lat) of material during drying were recorded. Two characteristics peaks in graphs A_lat vs. time were detected. Also, cellular surface area of potato cells was recorded and related to moisture content by means of an empirical equation with in conjunction with SAFES methodology and A_lat values at the two afore mentioned peaks, allowed to evaluate intra- and extracellular moisture contents. Fractal dimension (D_f) of solid-air interfaces during drying were also calculated. Graphs of D_f vs. time also showed two peaks which appeared at approximately the same drying times than those for A_lat which may indicate that inner structures composed of solid-air matrixes are projected towards the surface in the form of fractal solid-air interfaces.