Measuring the moistness of dried sweet potatoes; Analyzing food microstructure using neutron beams

Nakagawa, Hiroshi   

The need to scientifically understand the production techniques of dried sweet potatoes -traditionally developed through experience and intuition- and to ensure consistent product quality is increasing. Achieving both a soft texture and long-term shelf stability remains particularly challenging, and striking this balance lies at the heart of quality design. Importantly, this distinctive softness does not simply result from high moisture content. In this study, we employ neutron scattering, a materials science based analytical technique, to elucidate the molecular nature of moisture and to clarify the fundamental factors governing food texture. Building on insights from previous food science research, this paper explores the relationship between the microstructure of dried sweet potatoes and their textural properties, and highlights new perspectives in food research enabled by neutron-based approaches.