Drying Approaches for Sweet Potato (Ipomoea batatas): Nutrient Preservation, Product Quality, and Feasibility for Smallholders
- Beschreibung
A literature-based experiment on sweet potato drying focuses on systematically gathering and analyzing published data to understand how various drying methods affect quality, nutrition, and feasibility. The study begins by clearly defining objectives and research questions—such as identifying the drying technologies used (e.g., solar, cabinet, tunnel, belt, vacuum, freeze, or hybrid) and their impact on nutrient retention (β-carotene, anthocyanins, phenolics), product functionality (e.g., resistant starch, rehydration), color stability, drying kinetics, energy efficiency, and economic feasibility for smallholder applications. Relevant studies are then collected from major databases (Scopus, Web of Science, PubMed, AGRICOLA, Google Scholar) using structured search strings, followed by a rigorous inclusion–exclusion process based on the type of material, drying method, reported outcomes, and data quality.
Next, the selected studies undergo screening and data extraction using a standardized template. Key variables include raw material characteristics (flesh color, moisture content, pretreatments), drying conditions (temperature, air velocity, slice thickness, relative humidity), and reported outcomes such as nutrient content (on a dry basis), drying time, effective moisture diffusivity, energy use, specific energy consumption, and simple payback periods. Quantitative data are normalized for comparability, for example by converting nutrient contents to dry basis and calculating retention percentages. Risk of bias is assessed using tools like ROBINS-I to ensure reliability, and all included studies are summarized in evidence tables according to dryer type, operating parameters, and measured outcomes.
Finally, the data are synthesized qualitatively to identify performance patterns across drying methods, highlighting technologies that balance nutrient preservation and cost-effectiveness. Where sufficient data exist, a meta-analysis can be performed to statistically compare outcomes like β-carotene retention or drying energy use under different conditions. The outputs include PRISMA flowcharts, tables of drying parameters and outcomes, forest plots for key variables, and narrative synthesis identifying promising low-cost drying technologies—such as solar-assisted cabinet or tunnel dryers—for smallholder and MSME contexts. Gaps in current knowledge, such as pigment stabilization strategies and hybrid energy-efficient systems, are highlighted to guide future research.
- Beschreibung des interdisziplinären Teils des Projekts
- In this project, the disciplines of agricultural science, agricultural engineering, food technology, nutritional science, food material science, and food chemistry are combined
- Projektzeitraum
- Wintersemester 2025/2026
- Bewerbungszeitraum
- 13. bis 27.10.2025
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
The project can be carried out during the semester or during the lecture-free period by arrangement.
Depending on the number of participants, individual topics can be worked on separately and then combined in teamwork.
The details of the project can be discussed further to focus on the interests of the Humboldt Reloaded Project participants
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Fetriyuna Fetriyuna
- Institut
- Institut für Agrartechnik (440) (Food Engineering, Food Science and Technology, Food Science and Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 3
- Arbeitsaufwand
-
ca. 120 Stunden pro Teilnehmende:r
| 4
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- theoretisch/nicht experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
Joining this literature review helps students build research skills (systematic searching, critical analysis, data extraction), technical abilities (working with drying parameters, nutrient retention, and basic meta-analysis), and professional experience (teamwork, scientific writing, presenting findings). It deepens their understanding of food processing and prepares them for future research, internships, or careers in food technology and agro-industry.
- Anmerkungen für Studierende
The scope of work can be adjusted before the project starts, according to the number of participants and depending on preferences and data generated from the scientific database
- Schlagworte
- sweet potato, drying / dehydration, solar/cabinet/tunnel/belt dryer, nutrient retention (β-carotene; anthocyanins), food security, affordable technology, SMEs.