Theoretical study of characteristics and mathematical model of convective drying of foods

Abstract

The characteristics of convective drying of potatoes at different temperatures, air velocity and slice thickness are investigated and a mathematical model is developed. The results show that the drying time decreases with increasing drying temperature. Compared with air velocity, drying temperature and slice thickness have a greater influence on the drying rate, and the period of velocity drop is the main stage of the convective drying process. As a model for convective drying of potato, the equations for 6 drying models are fitted and the optimal model is selected.