Modeling of thin-layer drying of potato slices in length of continuous band dryer

被引：93

作者：

Aghbashlo, Mortaza ^{[1
]}

Kianmehr, Mohammad Hossien ^{[1
]}

Arabhosseini, Akbar ^{[1
]}

机构：

[1] Univ Tehran, Dept Agr Tech Engn, Tehran, Iran

来源：

ENERGY CONVERSION AND MANAGEMENT | 2009年 / 50卷 / 05期

关键词：

Potato slices; Thin-layer drying; Mathematical modeling; Continuous band dryer; MOISTURE DIFFUSIVITY; KINETICS; BEHAVIOR;

D O I：

10.1016/j.enconman.2009.01.004

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The main goal of this paper is to investigate the thin-layer drying behavior of potato slices in a semi-industrial continuous band dryer. Potato slices with thickness of 5 mm were used for drying experiments. The experiments were done at air temperatures of 50, 60 and 70 degrees C, air velocities of 0.5, 1 and 1.5 m/s and chain linear velocities of 1.85 x 10(-4), 2.22 x 10(-4) and 2.78 x 10(-4) m/s. Three drying models were fitted to the experimental data of moisture ratio in order to assess a suitable form of the drying curve for potato drying. The Page model was selected as the best according to R-2, chi(2) and RMSE. The effective diffusivity varied from 3.17 x 10(-7) to 15.45 x 10(-7) m(2)/s and the energy of activation was found in the range of 39.49-42.34 kJ/mol. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1348 / 1355

页数：8

共 27 条

[1] Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae) [J].