Abstract
Potato slices were dried using microwave drying, combined microwave and convective drying, and convective drying. Rehydration kinetics were also studied. Drying rates of the different drying methods were determined and microwave drying was compared with convective drying. Microwave drying has a potential for producing better quality dried products while considerably reducing drying duration (i.e., 10 min vs. 10 h). Effective moisture diffusivity profiles were calculated using Fick's diffusion model in one dimension. Statistical analysis showed diffusivity to increase with increasing internal temperature but to decrease (in microwave drying) with increasing moisture content, with high correlation (R2≥ 0.973).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
