Simple mathematical model to predict the drying rates of potatoes

• Published in: Journal of agricultural and food chemistry Vol. 40; no. 12; pp. 2374 - 2378
• Main Authors: Rossello, Carmen, Canellas, Jaime, Simal, Susana, Berna, Angel
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-12-1992
• Subjects: Biological and medical sciences; chemicophysical properties; drying; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; mathematical models; modele mathematique; modelos matematicos; papa; pomme de terre; potatoes; propiedades fisico quimicas; propriete physicochimique; secado; sechage; Potato; Temperature; Kinetics; Warm air; Mathematical model; Drying
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00024a010

A simple mathematical model to describe the drying kinetics of potato cubes with hot air has been developed. The influence of both air temperature and air flow rate on the drying of 1-cm potato cubes has been studied. The critical value above which air flow rate has no effect on the drying rates was approximately of 8000 kg/h m2. Variation of the effective diffusivity with temperature was of the Arrhenius type. The agreement between calculated and experimental average moisture content was satisfactory.