Modeling of Sweetpotato Hot Water Treatment for Sprout Control

Abstract

Sprouting of roots and spoilage due to invasion by pathogens are problems of sweetpotato (Ipomoea batatas (L.)) storage that are usually dealt with by specialized chemicals. This study was aimed at mathematical modeling of hot water treatment of sweetpotato to solve both problems without significantly affecting the quality. The model could well predict experimental subsurface and center temperatures of the root during heating and cooling phase within 2-5%. Twenty weeks after heat treatment analysis of starch granules did not show significant changes when compared with control. Reducing and non- reducing sugar levels had significant difference but could not outweigh the disadvantages. There was no sprouting in heat-treated samples after twenty weeks of storage compared with 90% sprouting of control samples.