Potato (Solanum tuberosum) is one of the most important agriculture products which damage soon because of inappropriate storage and processing conditions. Drying process causes to increase the shelf life of potato. In current research, potato slices dried in a parallel flow dryer and its kinetics of drying and shrinkage was studied. The experiments were accomplished in three levels of slices thickness; 3, 6 and 9 mm and three levels of temperature; 50, 60 and 70 c. Air flow was considered as 0.012 m³/s in all tests. Drying rate, moisture reduction, variation of area and roundness of samples were investigated during drying period. Results showed the maximum drying rate has been occurred when temperature was 70 c and thickness was 3 mm. Area and roundness variation was increased while temperature increased and thickness decreased.  

Keywords: Kinetics of drying, Potato, Drying rate, Area, Roundness

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