The Effect of Drying Kinetic on Shrinkage of Potato Slices

Objective: Potato is the fourth important food crop after wheat, rice and maize.Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation powers (100, 150 and 200 Watt) and absolute pressure levels (20, 80, 140, 760 mmHg) at different thickness (1, 2 and 3 mm) on bulk volumetric shrinkage were investigated. Results: Data analysisshowed that shrinkage percentage decreased with decrease of sample thickness and increase of infrared power. It was found that either thickness or infrared power had anysignificant effects (P < 0.01) on shrinkage of potato slices in this drying system. The regression model is a three-variable linear that Coefficient of determination is 0.532 and implies that the model can explain 53.2 % of the volume ratio changes

کلیدواژه ها:

Potato ، Drying ، Vacuum ، Infrared radiation ، Shrinkage ،