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

Food Science & Nutrition
Samira NaderinezhadMajid Ghasemi Falavarjani

Abstract

The 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.

Citations

Dec 13, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Amin Taheri-GaravandGolmohammad Khoobbakht
Oct 2, 2019·Food Science & Nutrition·Sutida PhitakwinaiWanich Nilnont
Oct 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Sara ÁlvarezEileen O'Neill

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Methods Mentioned

BETA
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Software Mentioned

MATLAB

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