Volume 12, Issue 47 (2015)
FSCT 2015, 12(47): 109-122 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Roosata pour O R, Maftoon Azad N, Khalu Ahmadi A. Study of drying kinetics and shrinkage of potato slice in a parallel flow dryer. FSCT 2015; 12 (47) :109-122
URL: http://fsct.modares.ac.ir/article-7-8816-en.html
URL: http://fsct.modares.ac.ir/article-7-8816-en.html
Abstract: (4645 Views)
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.
Received: 2014/07/22 | Accepted: 2015/02/20 | Published: 2015/07/23
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |