Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling
Cozy Saini, Sukhcharn Singh and D.C. Saxena*
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
- *Corresponding Author:
- D.C. Saxena
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Longowal, Punjab, India, 148106
E-mail: [email protected]
Received date: June 12, 2012; Accepted date: July 16, 2012; Published date: July 20, 2012
Citation: Saini C, Singh S, Saxena DC (2012) Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling. J Food Process Technol 3:168. doi:10.4172/2157-7110.1000168
Copyright: © 2012 Saini C, 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.
Drying kinetics of sweet potato starch based films was studied at different temperatures (45, 50, 55 and 60°C). Films were prepared by casting technique and were dried in hot air oven. In declining rate period, moisture transfer from films was described by applying the Page’s model, and the rate constant (k) was calculated. Results indicated that removal of moisture from these thin films was fast in initial hours and with increase of temperature as well. The effect of temperature on rate constant (k) was interpreted according to Arrhenius law. The rate constant increased (0.000–0.002 h-1) with the drying air temperature.