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Shrinkage of biological materials during drying takes place simultaneously with moisture diffusion and may affect the moisture removal rate. Hence, a study of shrinkage phenomena is important for better understanding of the drying process. Mathematical models of food-drying kinetics that predict the distribution of moisture, temperature, and stress of foods have been reported by a number of researchers [1-5]. In most of these models, one of the crucial assumptions is that shrinkage is negligible, thus allowing the model equations to be solved more easily. In models where shrinkage is taken into consideration, equal shrinkage in all dimensions is assumed, i.e. K. Hayakawa [1-2]. However, these assumptions and the models based on them may not be valid for foods since foods are deformed to a large degree during drying . To develop a correct mathematical model, it is necessary to account for the change in directional shrinkage of the sample as it looses moisture. In regard to the shrinkage of food, the experimental data reported in previous papers almost concerned bulk volumetric shrinkage [6-10], except limited studies [11-13]: I. Sjoholm and V. Gekas [11,12] presented a one dimensional shrinkage relationship of apple disks between the volume and thickness change during drying. N. Wang and J.G. Brennan [13] presented a photomicrograph of parenchyma cells in potato during drying, in which the structure of potato cell walls became elongated parallel to the drying surface, and presented data on the shrinkage of slab potato in three dimensions with changes in the moisture content and drying temperature. The objective of this work is to present data describing the three dimensional shrinkage of potato induced by a change in the moisture content, when moisture removed in the unidirection. We have focused on measurements of the volume and directional shrinkage in regard to moisture content. Shrinkage may cause the stress within the food, resulting in deformation and cracks. A strain-stress relationship of food within the moisture range used in drying is useful for process optimization. In strain-stress analysis, the rheological properties (including the Young's modulus, yield stress, and fracture stress) are very important. Another objective of this work is to present data describing the mechanical characteristics of cylindrical potato samples in order to predict shrinkage, deformation and fracture in a food drying model.

Shrinkage and Mechanical Characteristics of Potato Undergoing Air Convection Drying