EVALUATION OF DRYING BEHAVIOR AND SENSORY QUALITY OF SWEET POTATO (IPOMEIA BATATAS) USING VERTICAL TYPE MECHANICAL DRYER

The general objective of the shudy was to detemine the drying hehavior and the sensory quality of sweet potato using a vertical type mechanical dryer. It was conducted at the Agricultural Engineering Complex, Mindanao State University, General Santos City. The drying behavior of the sweet potato were determined using two temperature 45°C and 55°C) values with an airflow rate of 2.9808 m'/min. The sweet potato were dried from the initial moisture content of 65.07% to a final moisture content of 15%. Results showed tlhat the higher the temperature, the faster the drying process took place. During the drying process, it was observed that treatment 2, 55°C in air tempernture and 2.9808 m'min in airflew rate. had the shorter drying time nd faster drying rate among the other treatment. The average drying time for a temperature of 45°Cand 55°C, is 2.95 and 1.69 hours, respcctively. Statistically, the drying time between the two methods was not significantly different with each other. This is because there is only a little difference beween two temperature and they have the same airflow rate. It is also observed hat in high temperature, clectrical consumption is lesser. Lastly, as for the sensory evaluation of sweet potato, statistically, there is a significant difference in color, taste and general acceptahilitv. As an overall accentability, it was observed that the evaluators liked thc fried potato chips even without condiments.