Controlled shape morphing of potatoes and carrots during drying using a novel stamping approach.

This study investigates groove-based controlled shape morphing in potatoes and carrots during drying. Stamps were manufactured and used to create groove depths (2 mm and 4 mm) onto the surface of the samples, which were then dried at various temperatures (45 °C, 55 °C, and 65 °C). Bending transformation, drying profiles, shrinkage, porosity, and surface morphology were measured as indicators of shape morphing. Potatoes exhibited a positive correlation between morphing transformation with increasing temperatures, reaching maximum angles of 244° (2 mm) and 263° (4 mm). Similarly, carrots showed similar observations with maximum bending angles of 145.1° (2 mm) and 153° (4 mm). The morphing in these samples was observed within the moisture content range of 1–0.5 kg water per kg solids and was concomitant with a substantial shrinkage of 80–84% in both samples. Grooving significantly affects the morphing, creating high-stress points and increasing the moisture transfer rate during drying. This study lays foundational knowledge for the controlled shape morphing of foods using drying technology. [ABSTRACT FROM AUTHOR]