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In order to investigate the transfer characteristics of the sweet potato   drying process, a laboratory convective hot air dryer was applied to study   the influences of drying temperature, hot air velocity and thickness of sweet   potato slice on the drying process. The experimental data of moisture ratio   of sweet potato slices were used to fit the mathematical models, and the   effective diffusion coefficients were calculated. The result showed that   temperature, velocity and thickness influenced the drying process   significantly. The Logarithmic model showed the best fit to experimental   drying data for temperature and the Wang and Singh model were found to be the   most satisfactory for velocity and thickness. It was also found that, with   the increase of temperature from 60 to 80°C, the effective moisture diffusion   coefficient varied from 2.962×10-10 to 4.694×10-10 m2×s-1, and it fitted the   Arrhenius equation, the activation energy was 23.29 kJ×mol-1; with the   increase of hot air velocity from 0.423 to 1.120 m×s-1, the values of   effective moisture diffusion coefficient varied from 2.877×10-10 to   3.760×10-10 m2•s-1; with the increase of thickness of sweet potato slice from   0.002 m to 0.004 m, the values of effective moisture diffusion coefficient   varied from 3.887×10-10 to 1.225×10-9 m2•s-1

Modeling of mass transfer performance of hot-air drying of sweet potato (Ipomoea Batatas L.) slices