Drying of agricultural products is one of the main goals of preservation, transportation, and commerce. Drying process reduces the content of moisture and then chemical alterations help minimizing microbiological activity in the product during the storage. Therefore, the persistence of product and its stability will increase.The traditional method which is used in drying of fruits and vegetables through sunlight is not common nowadays, it takes more time leading to a low-quality product with microbial growth and low process capability. Some effective and rapid methods are required to solve these problems in the process of industrial drying. The most common method in drying foodstuffs is the hot air drying which causes rapidity, produces high capacity, reduces its weight and volume, and also minimizes the cost of packing, storage, and transportation. Dried products are affected by drying conditions such as temperature, relative humidity, air velocity, and physical and chemical parameters of raw materials.An important source of carbohydrate which is rich in β-carotene, fiber, and potassium ion is sweet potato. Potatoes are also the fourth most important vegetable crop for human nutrition in the world. The starch of sweet potato can be used as an ingredient in bread, biscuits, cake, etc.Dried potato is used to produce potato flakes, powder, animal feed, and chips. Prepared potato's powder is useful for sore salve, concentrate conserves, cake flour, flavor improver, bread paste improver, pizza paste, etc.One of the important aspects of drying technology is the modeling of drying process. It has been (study of
ORIGINAL RESEARCHMathematical modeling of drying of potato slices in a forced convective dryer based on important parameters
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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