title: Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters.
abstract: The effect of air temperature, air velocity, and sample shapes (circle and square with the same cross-sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed. The experiments of drying of potato slices were conducted at an air temperature of 45-70°C with an air velocity 1.60 and 1.81 m sec(-1). Results showed that drying temperature was the most effective parameter in the drying rate. The influence of air velocity was more profound in low temperature. The time for drying square slices was lower compared to the circle ones. Furthermore, drying data were fitted to different empirical models. Among the models, Midilli-Kucuk was the best to explain the single layer drying of potato slices. The parameters of this model were determined as functions of air velocity and temperature by multiple regression analysis for circle and square slices. Various statistical parameters were examined for evaluating the model.
authors.affiliation: Department of Chemical Engineering Isfahan University of Technology Isfahan 84156-8311 Iran.
authors.forename: Samira
authors.initials: S
authors.lastname: Naderinezhad
authors.affiliation: Department of Chemical Engineering Isfahan University of Technology Isfahan 84156-8311 Iran.
authors.forename: Nasrin
authors.initials: N
authors.lastname: Etesami
authors.affiliation: Department of Chemical Engineering Isfahan University of Technology Isfahan 84156-8311 Iran.
authors.forename: Arefe
authors.initials: A
authors.lastname: Poormalek Najafabady
authors.affiliation: Department of Chemical Engineering Isfahan University of Technology Isfahan 84156-8311 Iran.
authors.forename: Majid
authors.initials: M
authors.lastname: Ghasemi Falavarjani
keywords: Air temperature; forced air convective dryer; mathematical kinetics model; potato slices; sample shape