Potatoes drying dynamics research
2016
Rubina, T., Latvia Univ. of Agriculture, Jelgava (Latvia) | Aboltins, A., Latvia Univ. of Agriculture, Jelgava (Latvia) | Palabinskis, J., Latvia Univ. of Agriculture, Jelgava (Latvia) | Jasinskas, A., Aleksandras Stulginskis Univ., Akademija, Kauno reg. (Lithuania)
The aim of this paper is to determine the drying and diffusion coefficients of removed moisture applying convection drying of potatoes slices. In this study was investigated the slices thickness and temperature effect on the potato drying process. The experiments were carried out with potato slices of four different thickness 5 mm, 10 mm, 15 mm and 20 mm on laboratory conditions. There are compared drying processes by three different drying temperatures: 65, 75 and 85 ºC with the purpose to investigate slices thickness and temperature effect on the potato drying process. Using the experimental data the theoretical drying coefficient and diffusion coefficient were calculated. The results of this research showed that the diffusion coefficient is directly proportional to the moisture content in material. It’s dependence can be described by linear equation. The linear equation constant shows the effect of drying temperature on the diffusion coefficient value. The theoretical results are useful for description and modelling of the drying process with time dependent drying coefficient and diffusion coefficient for potato slices and pieces on two- and three-dimensional case. Calculated parameters can be used for further research work and for improvement of the whole drying process.
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