Journal of Food Processing & Technology

Heshmat Allah Gazori

Publications

• Research Article
  Mathematical Modeling, Moisture Diffusion, Energy consumption and Efficiency of Thin Layer Drying of Potato Slices
  Author(s): Hosain Darvishi, Abbas Rezaie Asl, Ali Asghari, Gholamhassan Najafi and Heshmat Allah GazoriHosain Darvishi, Abbas Rezaie Asl, Ali Asghari, Gholamhassan Najafi and Heshmat Allah Gazori
  
  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 .. View More»
  DOI: 10.4172/2157-7110.1000215

  Abstract PDF