Abstract
This work aimed at studying the drying kinetics of yacon slices during vacuum drying and evaluating the effect of drying temperature, slice thickness, and citric acid concentration in the enzymatic inhibition solution on the fractal dimension and rehydration ratio of yacon slices. The drying kinetics was tentatively fitted to various thin-layer drying models, and the best fit was obtained using the modified Page model. The fit was validated after evaluating the values of coefficient of determination and parameters percentage error. The final product's fractal dimension, as calculated by the box counting method, was be between 1.5904 and 1.8358, which confirms that vacuum-dried yacon slices are fractals. Among the studied factors, drying temperature was found to negatively affect the fractal dimension and slice thickness was found to negatively affect the rehydration ratio. A good correlation was established between fractal dimension and moisture content, rehydration ratio, and hue angle, suggesting that the moisture, rehydration, and color measurements during yacon vacuum drying could be substituted or complemented by an image analysis.
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