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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

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

Hosain Darvishi1*, Abbas Rezaie Asl2, Ali Asghari2, Gholamhassan Najafi3 and Heshmat Allah Gazori1

1Department of Engineering, Shahre Ray Branch, Islamic Azad University, Tehran, Iran

2Department of Agricultural Machinery Mechanics, Agricultural Sciences & Natural Resources University of Gorgan, Gorgan, Iran

3Department of Agricultural Machinery Mechanics, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran

*Corresponding Author:
H. Darvishi
Department of Engineering
Shahre Ray Branch
Islamic Azad University
Tehran, Iran
Tel: ++989382279329
Fax: ++98(21)44196524
E-mail: [email protected]

Received Date: July 10, 2012; Accepted Date: January 15, 2013; Published Date: January 25, 2013

Citation: Darvishi H, Asl AR, Asghari A, Najafi G, Gazori HA (2013) Mathematical Modeling, Moisture Diffusion, Energy consumption and Efficiency of Thin Layer Drying of Potato Slices. J Food Process Technol 4:215. doi: 10.4172/2157-7110.1000215

Copyright: © 2013 Darvishi H, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

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 (Deff) with moisture content. The values of drying rate constant (k) and Deff 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.

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