Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying Approach.

Yinka Sikiru, Jitendra Paliwal, Chyngyz Erkinbaev

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato.Foods (Basel, Switzerland) · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Yinka SikiruDepartment of Biosystems Engineering, The University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 5V6, Canada.

Jitendra PaliwalDepartment of Biosystems Engineering, The University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 5V6, Canada.ORCID 0000-0002-1665-3626

Chyngyz ErkinbaevDepartment of Biosystems Engineering, The University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB R3T 5V6, Canada.

Funding

The Natural Sciences and Engineering Research Council of Canada 03340

6 · The paper itself

Abstract

The quality evaluation of processed potatoes is vital in the food industry. In this study, the effect of three different drying methods on the post-processing quality of potatoes utilizing 4, 8, 12, and 16 h of freeze drying (FD), infrared drying (ID), and oven drying (OD) was investigated. The impact of the drying methods on the potato's microstructure was analyzed and quantified using 3D X-ray micro-computed tomography images. A new Hybrid Quality Score Evaluator (HQSE) was introduced and used to assess the Quality Index (QI) and Specific Energy Consumption Index (SECI) across various drying methods and durations. Mathematical models were developed to predict the optimal drying method. FD showed significantly higher (

Indexed as

energy consumptionmorphological featurespotato dryingquality index

Identifiers

PMID39594050

DOI10.3390/foods13223633

PMCPMC11593859

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.