Density of some vegetables during convective drying

Abstract

In this paper the particle density of potato and carrot slices during convective drying was studied. Some experiments were conducted in a laboratory air-dryer. The experiment was repeated at different air temperatures and velocities. The drying air temperature was 40, 50, 60 and 70°C and the drying air velocity 1, 2 and 3 m/s. Some new mathematical models for correlating the dimensionless particle density with the dimensionless material moisture content are proposed. Regression analysis on the experimental data is made. High values of the correlation coefficients show that the differences between predicted and observed data are very small.

Keywords

• density
• drying
• potato
• carrot