During rite drying process food systems undergo several simultaneous physical and structural modifications, undesirable from the viewpoint of material end-use. The physical attributes pertaining to convective drying were explored within an experimental air tunnel drying system. Cylindrical potato samples (Solanum tuberosum) were utilized as the test media, providing simulants for piece-form high-moisture content food systems. Moisture removal was accompanied by an almost negligible internal porosity development, i.e. epsilon(p)<10%, with air temperature representing the principal controlling factor The systems also sustained significant volumetric shrinkage; this displayed a linear correlation with moisture content and air temperature.