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In this paper the estimation of the moisture diffusivity, together with other  thermophysical properties of a far-infrared vacuum dried of potato slices by  using an inverse approach were studied. In direct problem a mathematical  model of the far-infrared vacuum drying process of shrinking bodies was  used. The Levenberg-Marquardt method was used to solve the inverse problem.  An analysis of the influence of the vacuum pressure, temperature of heaters,  drying body dimension, and drying time, that enables the design of the  proper experiments by using the so-called D-optimum criterion was conducted.  The estimated values of moisture diffusivity of potato obtained from this  study are within the range from 5.14•10-8 to 5.01•10-9 m2 s-1. The  experimental transient temperature and moisture content changes during the  far infrared vacuum drying were compared with numerical calculated values.

Estimation of thermophysical propreties of far infrared vacuum drying potato by application of inverse approach