Thin layer drying kinetics of potato mash

Abstract

The study was conducted to investigate the effect of temperature on hot-air drying kinetics of potato mash and to evaluate the best model predicting the drying kinetics along with the colour changes during mechanical tray drying. Commonly cultivated variety namely Kufri Jyoti was selected for the study. Potato mash was soaked in 0.2 percent KMS solution to reduce the reducing sugar followed by hot-air drying in single layer mash with thickness vary from 5–7 mm at different temperatures (50–70°C) in a forced convection dryer. In order to estimate and select the appropriate drying model, five different models which are semi theoretical and/or empirical were applied to the experimental data and compared. The goodness of fit was determined using the coefficient of determination (R2), reduced chi square (χ2), root mean square error (RMSE) and mean bias error (MBE). Among the models proposed, the semi-empirical logarithmic model was found to best explain thin layer drying behaviour of the potato mash as compared to the other models over the experimental temperature range. By increasing the drying air temperature, the effective moisture diffusivity values increased from from 1.43684 ×10−10 m2/s to 2.6582×10−10 m2/s as temperature increase from 50°C to 70°C. Samples dried at lower temperature had better lightness (higher L values) compared to those dried at higher temperature.