Modeling of thin-layer drying of potato slices in length of continuous band dryer

Abstract

The main goal of this paper is to investigate the thin-layer drying behavior of potato slices in a semi-industrial continuous band dryer. Potato slices with thickness of 5 mm were used for drying experiments. The experiments were done at air temperatures of 50, 60 and 70 °C, air velocities of 0.5, 1 and 1.5 m/s and chain linear velocities of 1.85 × 10 −4, 2.22 × 10 −4 and 2.78 × 10 −4 m/s. Three drying models were fitted to the experimental data of moisture ratio in order to assess a suitable form of the drying curve for potato drying. The Page model was selected as the best according to R 2, χ 2 and RMSE. The effective diffusivity varied from 3.17 × 10 −7 to 15.45 × 10 −7 m 2/s and the energy of activation was found in the range of 39.49–42.34 kJ/mol.