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- Title
Convective air drying characteristics of sweet potato cube (Ipomoea batatas L.).
- Authors
Joykumcir Singh, Ngankham; Pandey, Ram Krishna
- Abstract
The effects of drying conditions on the drying behavior of sweet potato (Ipomoea batatas L.) were investigated in a cabinet dryer. The convective air drying was carried out under five air temperatures; 50, 60, 70, 80 and 90°C, five air velocities of 1.5, 2.5, 3.5, 4.5 and 5.5 mIs and three sweet potato cubes of 5, 8 and 12mm thickness. Data were analyzed to obtain diffusivity values from the period of falling drying rate. Results indicated that drying took place in the falling rate period. Moisture transfer from sweet potato cubes was described by applying the Fick's diffusion model, and effective moisture diffusion coefficients were calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 11.38 kJImol expressed effect of temperature on the diffusivity. P~vo mathematical models available in the literature were fitted to the experimental data. The page model gave better prediction than the first order kinetics of Henderson and Pabis model and satisfactorily described drying characteristics of sweet potato cubes.
- Subjects
SWEET potatoes; DRYING; THERMAL diffusivity; MOISTURE content of food; FOOD dehydration
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, Vol 90, Issue 2, p317
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2011.06.006