Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters

Food Science and Nutrition - Tập 4 Số 1 - Trang 110-118 - 2016
Samira Naderinezhad1, Nasrin Etesami1, Arefe Poormalek Najafabady1, Majid Ghasemi Falavarjani1
1Department of Chemical Engineering Isfahan University of Technology Isfahan 84156‐8311 Iran

Tóm tắt

AbstractThe effect of air temperature, air velocity, and sample shapes (circle and square with the same cross‐sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed. The experiments of drying of potato slices were conducted at an air temperature of 45–70°C with an air velocity 1.60 and 1.81 m sec−1. Results showed that drying temperature was the most effective parameter in the drying rate. The influence of air velocity was more profound in low temperature. The time for drying square slices was lower compared to the circle ones. Furthermore, drying data were fitted to different empirical models. Among the models, Midilli–Kucuk was the best to explain the single layer drying of potato slices. The parameters of this model were determined as functions of air velocity and temperature by multiple regression analysis for circle and square slices. Various statistical parameters were examined for evaluating the model.

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Food Science and Nutrition

Tập 4 Số 1

110-118

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