Abstract
Sweet potatoes are prone to fungi Rhizopus oryzae that results in fast spoilage upon delivery due to its moisture content which can develop fungi that can give foul odor and color. The decrease in moisture content can prolong the shelf-life of the sweet potato. This problem can be addressed by a drying process where a hot tray air dryer was used. Sweet potatoes were cut to 5x5x30 mm uniformly and dried it at 40°C, 50°C, 60°C until the constant weight of the batch was obtained. Laplace Transform Model, Non-Linear Decomposition Model, and Page Model are the three mathematical model that were compared to determine what is the best fit for the drying of the sweet potato. Based on data gathered, Page Model is the best fit at 60˚C. Page Model fitted best from the other two models with an average drying time of 115 minutes and 46 mins to obtain the desired moisture content of 10%.
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