Analysis of drying potato kinetics in laboratory conditions
2005
Zlatkovic, B.P. | Rajkovic, M.B.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro). Department of Food Technology and Biochemistry)) E-mail:[email protected]
The aim of this paper is to determine potato pieces drying kinetics in laboratory dryer, in order to determine the optimal conditions for its industrial dehydration. It was established that in the first quarter of the time of drying evaporated 28.3% of total evaporation of water, and then in order by quarters: 53%, 14.1% and 4.6%, respectively. The greatest speed of drying was realized at moisture of potatoes about 50%.
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