SMART-SPUD: Smart Drying of Sweet Potato for Quality, Safety, and Cost Optimization
- Beschreibung
The SMART-SPUD framework presents an integrated approach to optimizing sweet potato drying by balancing product quality, safety, and economic efficiency. This study reviews the influence of various drying techniques, including sun drying, hot-air drying, vacuum drying, and freeze-drying, on nutritional composition and bioactive compounds such as carotenoids, phenolics, and flavonoids. Results indicate that while high-temperature methods can degrade heat-sensitive nutrients, controlled or low-temperature processes better preserve nutritional value but may increase operational costs. The framework also highlights structural and physicochemical changes, including moisture reduction, shrinkage, and starch gelatinization, which directly affect texture, color, and rehydration properties. Additionally, post-harvest storage conditions—particularly temperature and humidity—play a crucial role in maintaining raw material quality by influencing respiration rates, microbial stability, and nutrient retention. The interaction between storage and processing is emphasized, as improper storage can limit the effectiveness of advanced drying technologies. From an industrial perspective, SMART-SPUD provides guidance for selecting scalable and cost-effective drying strategies suitable for various production systems. However, challenges remain, including limited comparative data across drying methods, insufficient understanding of bioactive compound interactions, and the lack of accessible technologies for small-scale processors. Future research should focus on hybrid drying systems, energy-efficient innovations, and predictive modeling to enhance nutrient retention and process optimization.
- 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
- Sommersemester 2026
- Bewerbungszeitraum
- 07. bis 20.04.2026
- 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
- Dr. Fetriyuna Fetriyuna
- Institut
- Institut für Agrartechnik (440) (Food Engineering, Food Science and Technology, Food Science and Nutrition)
- Sprache
- englisch
- Teilnehmendenanzahl
- min. 1, max. 4
- 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, and 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
- smart drying, sweet potato, bioactive compounds, storage, shelf-life, processing