Convective Drying Of Potato Slices Kuma G Erko Addisalem H Taye and Werner C Hofacker Abstract-A numerical model of coupled heat and mass transfer equations of convectivedrying for cylindrical potato slice with drying parameters of hot air temperature (60C 70C 80C) and hot air velocity (1 m/s 1 2 m/s and 1 5 m/s) at constant relative humidity(20 C) was developed The Experimental data were used to estimate the effective moisture diffusivities and activation energy of pumpkin by using solutions of Fick's second law of diffusion or its simplified form The calculated value of moisture diffusivity with and without shrinkage effect varied from a minimum of 1 942 10 –8 m 2 /s to a maximum of 9 196 10 –8 m 2 /s while that of activation energy varied

Drying characteristics and solar convective drying

This experimental study aims to investigate the influence of solar drying parameters on water loss of fresh Hami melon flakes This article presented the experiment results of drying kinetics In this study drying kinetics was conducted on a solar convective dryer with heat pump at four air temperatures (i e 40 C 50 C 60 C and 70 C) flow rates (i e 1 2 3 and 4 m/s) and

convective drying kinetics of apple and to determine the suitable thin-layer drying model A non-linear regression procedure was used to fit experimental drying curves with most used empirical mathematical models available in literature The comparison criteria between experimental and calculated data were the coefficient of determination and the reduced chi-square The effective diffusivity

Experimental data on convective drying of potato samples with different thickness Author links open overlay panel I Boutelba a S Zid a P Glouannec b A Magueresse b S Youcef-ali a I Boutelba a S Zid a P Glouannec b A Magueresse b S Youcef-ali a

Hantanipour et al (2007) [14] characterized the drying of six potato varieties set the cylindrical shape with dimensions 11 D 13 mm for diameters and 45 L 65 mm for height likewise May and Perr 2002 [15] took care to fix the shape and the dimensions of the samples by studying the influence of the contraction on the drying flows Perr and May 2007 [16] found that the heat

advantages based on experimental data obtained in drying of apple carrot potato and squid flesh 2 Mechanism of shrinkage Solid and semi-solid food systems are highly hetero-geneous materials that may be considered as consisting of a three-dimensional solid network or matrix holding usually large quantities of a liquid phase in most cases

Mathematical and Kinetic Modelling for Convective Hot Air

Mathematical and Kinetic Modelling for Convective Hot Air Drying of Sweet Potatoes (Ipomoea batatas L) Inyang From the experimental data obtained it was observed that moisture ratio of the potato sample was directly proportional to the mass of the sample while the time of drying was inversely proportional and these two parameters (mass and time) were used to develop a mathematical model

of experimental drying data of apple slices ARTICLE HISTORY convective drying such as: high energy efficiency the drying samples The micro‐thermocouples were connected to data acquisition system contained of computer interface (12) type IDRN‐ST 24‐bit A/D converter (13) type OMB‐DAQ‐2408 and data acquisition software The measurement of sample's mass changes with

Thin layer drying experiments were conducted on potato slices kept in multi tray cabinet dryer with PCM (Lauric acid) as energy storage system on 14/3/2014 and 24/3/2014 under Indian climatic conditions The experimental setup consists of a flat plate solar collector with a blower and a drying cabinet with PCM kept in a chamber The study was performed in the drying temperature ranging from

including convective hot air vacuum and freeze-drying to achieve more uniform fast and effective drying without significant quality loss [9] Microwave-aided convective hot-air drying has been successfully used for some agricultural products such as grapes [10] carrot [11] apple and mushroom [12] potato[13] However continuous supply of

Drying characteristics exhibited by various fruit samples in this study were first falling rate periods second falling rate periods increasing rate periods constant rate periods and initial transient periods depending on the application of processing and tempering The application of convective cum vacuum microwave (C/VM) in drying of fruits gave the shortest drying time compared to other

Drying of biomass particles bed is described by mass diffusion equation and local moisture-vapour-equilibrium relations In gasifiers volatilization rate during pyrolysis of biomass is modeled by using apparent kinetic rate expression while product compositions at slow heating rates is modeled using empirical fitted mass ratios (i e CO/CO 2 ME/CO 2 H 2 O/CO 2 ) in terms of pyrolysis

To present the potential of this equipment experimental data of highly deformable food products (potato and apple) submitted to several drying conditions are presented The obtained results confirm that it is required to consider the actual sample surface to determine the mass flux This allowed a first drying stage to be observed for potato Clear differences in physical behavior of these

A slab-shaped model food prepared using glucose solutions and agar as jellifying agent was subjected to drying in an experimental drier Drying kinetics and surface temperature (ST) distribution along drying were evaluated When fractal analysis was applied to ST distributions it was possible to observe three stages: the first one at the beginning of the process was very short and could not

Energy savings in convective drying of various materials

Convective drying process is among the most energy-intensive ones therefore every kind of its improvement may result in a significant reduction of energy consumption which contributes to sustainable energy planning Intermittent drying often accom-plished by periodical temperature lowering and/or stopping the air flow completely is one of the most popular measures for energy saving

Also product constituents and maturity influence on foodstuff products convective drying were studied in this work Mechanical difference which exists on the various zones of the okra is taken into account during its convective drying [10] By reconciling all these processes practices which optimize the convective drying of organic products with complex constitution as okra can be sorted

Convective drying principle (usually by using hot air as the drying agent) is one the most widely used even nowadays when sophisticated and more efficient drying techniques are being implemented in large scale such as microwave infrared vacuum and solar Even so convective drying is usually a desirable solution when the simplicity feasibility and low investment costs rise as the most

A data logger was used for data acquisition of all the drying parameters These data were employed to study the potato slices drying characteristics and its nature A number of experiments were conducted using potato slices It was observed that the drying time for 6 3 kg m-2 potato was reduced by about 30% compared to direct sun drying

In convective drying Chua and Chou (2005) investigated potato and carrot IR drying The present paper has two specific objectives Firstly to examine the IR film drying possibilities with small heating up to 40 C Most of the researchers use IR drying temperature from 60 to 90 C Secondly to investigate and compare three different products: apple slices banana slices and grape

triplicate Drying data were analyzed using two-way analysis of variance at 0 05 Rehydration Experiments Rehydration experiments for dried samples at C were carried out in distilled water bath at temperature of and C( C) Approximately g of dried samples was added to mL distilled water in a mL beaker e sample was withdrawn from the

The convective heat transfer coefficient of cylindrical potato samples was evaluated by considering the combined effects of heat capacities of food product as well as radiative heat transfer from drying chamber to the food product This study revealed that the convective heat transfer coefficient for potato cylinders was varying from 11 73 to

An experimental facility is developed for convective drying of moist object Time dependent mass of the rectangular potato is measured during drying and using this data the transient moisture content is estimated Initial moisture content is estimated by a thermostatically controlled hot air oven The drying air velocity is maintained 2 4 and 6 m/s and it was experimented at different air

Page The drying experiments were performed in the experimental model was found to produce good fits to describe drying of high velocity cross flow hot air dryer consisting principally of sweet potato as this model is suitable for drying of many foods an air blower which is driven by a three phase electric motor and agricultural products (Doymaz 2004 Sacilik and Elicin of 1 5 kW heating

advantages based on experimental data obtained in drying of apple carrot potato and squid flesh 2 Mechanism of shrinkage Solid and semi-solid food systems are highly hetero-geneous materials that may be considered as consisting of a three-dimensional solid network or matrix holding usually large quantities of a liquid phase in most cases

Evaluation of drying behavior of sweet potato slices in convective air dryer Sagar N and Subba Rao KV Abstract In this paper drying behavior of sweet potato slices at three different temperatures (50 60 and 70C) and slice thicknesses (1 5 3 and 4 5 cm) was studied Results shows that drying time increased appreciably as the slice thickness increased from 1 5 to 4 5 cm The drying time