Evidence map›Paper›PMID 40785432›Full record

ReviewJournal of food science2025

Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.

Khuthadzo Ntsowe, Tilahun Seyoum Workneh, Sunette Laurie, Naushad Emmambux

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

4 authors.

Khuthadzo NtsoweBioresources Engineering, School of Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa.ORCID https://orcid.org/0000-0002-7141-6105
Tilahun Seyoum WorknehBioresources Engineering, School of Engineering, University of KwaZulu-Natal, Pietermaritzburg, South Africa.
Sunette LaurieAgricultural Research Council-Vegetables, Industrial and Medicinal Plants, Roodeplaat, Pretoria, South Africa.
Naushad EmmambuxDepartment of Consumer and Food Science, University of Pretoria, Pretoria, South Africa.ORCID https://orcid.org/0000-0002-9377-6056

Funding

University Capacity Development Programme
6 · The paper itself

Abstract

Sweet potato (SP) is a globally important storage root crop, serving as a natural source of essential nutrients, including starch, carotenoids, and anthocyanins. Given its nutritional value, preserving the physicochemical properties during processing is imperative to enhance its role in addressing food security. This review presents a comprehensive analysis of the literature on physicochemical properties, such as color, β-carotene, and TPC and examines the effects of different drying techniques on these properties. It was found that CHAD significantly degrades these properties, potentially reducing the β-carotene content by up to 22.7-fold and the TPC by 53%. This degradation can result from high drying air temperatures (>70°C), high air velocity (>1.5 m.s

Indexed as

DesiccationFood HandlingIpomoea batatasbeta CaroteneCarotenoidsChemical PhenomenaColorNutritive ValuePlant TubersStarchbeta CaroteneCarotenoidsStarchcombined drying methodsdrying factorsdrying techniquesphysicochemical propertiessweet potato

Identifiers

PMID40785432
PMCPMC12336766

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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 Socratic graph.