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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 109 To 122.
 
Paper: 

STUDY OF DRYING KINETICS AND SHRINKAGE OF POTATO SLICE IN A PARALLEL FLOW DRYER

 
 
Author(s):  ROUSTAPOUR O.R.*, MAFTOONAZAD N., KHALOAHMADI A.
 
* FARS CENTER FOR AGRICULTURE RESEARCH AND NATURAL RESOURCES, AGRICULTURAL ENGINEERING RESEARCH INSTITUTE
 
Abstract: 

Potato (Solanum tuberosum) is one of the most important agriculture products which damage soon because of inappropriate storage and processing conditions. Drying process causes to increase the shelf life of potato. In current research, potato slices dried in a parallel flow dryer and its kinetics of drying and shrinkage was studied. The experiments were accomplished in three levels of slices thickness; 3, 6 and 9 mm and three levels of temperature; 50, 60 and 70 c. Air flow was considered as 0.012 m3/s in all tests. Drying rate, moisture reduction, variation of area and roundness of samples were investigated during drying period. Results showed the maximum drying rate has been occurred when temperature was 70 c and thickness was 3 mm. Area and roundness variation was increased while temperature increased and thickness decreased.

 
Keyword(s): KINETICS OF DRYING, POTATO, DRYING RATE, AREA, ROUNDNESS
 
 
References: 
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Click to Cite.
APA: Copy

ROUSTAPOUR, O., & MAFTOONAZAD, N., & KHALOAHMADI, A. (2015). STUDY OF DRYING KINETICS AND SHRINKAGE OF POTATO SLICE IN A PARALLEL FLOW DRYER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 109-122. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407738



Vancouver: Copy

ROUSTAPOUR O.R., MAFTOONAZAD N., KHALOAHMADI A.. STUDY OF DRYING KINETICS AND SHRINKAGE OF POTATO SLICE IN A PARALLEL FLOW DRYER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May09];12(47):109-122. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407738



IEEE: Copy

ROUSTAPOUR, O., MAFTOONAZAD, N., KHALOAHMADI, A., 2015. STUDY OF DRYING KINETICS AND SHRINKAGE OF POTATO SLICE IN A PARALLEL FLOW DRYER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(47), pp.109-122. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407738.



 
 
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