1：Experimental Design and Method Selection:

The study involved experimental drying of sweet potato slices using IIRCD and convective drying (CD) for comparison. A mathematical model based on heat and mass transfer with shrinkage-dependent diffusivity and evaporation was developed and simulated using COMSOL Multiphysics software.

2：Sample Selection and Data Sources:

Forty sweet potatoes of uniform appearance were selected, sliced into

3：4 cm thickness and 6 cm diameter, with an average moisture content of 45 kg/kg (dry basis). List of Experimental Equipment and Materials:

Equipment included a Nemco slicer, combined IR and CD experimental set-up, thermo anemometer, digital humidity transducers, t-type thermocouple, digital infrared thermometer, digital portable solarimeter, weight monitoring software based on LabVIEW, Chroma Meter Colorimeter, and Scanning Electron Microscope. Materials were sweet potato slices.

4：Experimental Procedures and Operational Workflow:

Drying experiments were conducted with air velocity at

5：2 m/s, relative humidity at 45%, drying air temperature at 70°C, infrared intensity at 1100 W/m2, and distance from IR bulb at 30 cm. Intermittency was achieved with IR on for 2 minutes and CD for 4 minutes until final moisture of 02 kg/kg. Color and microstructure were evaluated post-drying. Data Analysis Methods:

Data were analyzed using ANOVA and Tukey test with SIGMAPLOT software. Model validation used coefficient of determination (R2) and root mean square error (RMSE).