食品加工与技术杂志

抽象的

Mathematical Modeling, Moisture Diffusion, Energy consumption and Efficiency of Thin Layer Drying of Potato Slices

Hosain Darvishi, Abbas Rezaie Asl, Ali Asghari, Gholamhassan Najafi and Heshmat Allah Gazori

In this research, drying characteristics, energy requirement and drying efficiency for microwave drying of potato slices were reported. The drying experiments were carried out at 200, 250, 300, 350, 400, 450 and 500 W with slice thickness of 5 mm. In this study, measured values were compared with predicted values obtained from Page’s thin layer drying semi-empirical model according to R², χ² and RMSE. The increase in microwave power significantly reduced the drying time from 9.5 to 3.25 min of the potato slices. Experimental drying curves showed only a falling drying rate period. A third order polynomial relationship was found to correlate the effective moisture diffusivity (D_eff) with moisture content. The values of drying rate constant (k) and D_eff increased from 0.105 to 0.322 (1/min) and 1.013×10^-8 to 3.799 ×10^-8 m²/s with the increase of microwave power level, respectively. Also, the effective moisture diffusivity increased with decrease in moisture content of samples. The activation energy for the moisture diffusion was determined to be 14.945 W/g. Drying efficiency increased with increase in microwave power and moisture content. The minimum and the maximum specific energy consumption and drying efficiency for drying of potato slices were determined as 4.645 (MJ/kg water) and 48.59% for 500 W and 5.882 (MJ/kg water) and 38.37% for 300 W, respectively.