Abstract
This study deals with modelling of convective drying of carrot slices with infrared heat source. Desorption isotherms of carrot were determined at 30, 40 and 60 °C. The GAB model was used to modelize the measured desorption isotherm. The shrinking factor of carrot slice was determined experimentally. A relationship between solid displacement and moisture content of carrot was determined. A simultaneaous heat and moisture transfers model taking into account the product deformation and based on Fick diffusion equation was developed. The model accuratelly predicts moisture content and temperature evolutions as a function of drying time and position in the carrot slices.
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