Open AccessDRYING BEHAVIOR AND SOME QUALITY PARAMETERS OF POTATO FINGER CHIPS USING INFRARED RADIATION
Author(s) -
İ̇brahim Doymaz
Publication year - 2021
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2021.779
Subject(s) - infrared , thermal diffusivity , arrhenius equation , moisture , infrared heater , diffusion , materials science , analytical chemistry (journal) , root mean square , water content , chemistry , activation energy , thermodynamics , composite material , chromatography , optics , electrical engineering , physics , geotechnical engineering , engineering
The effect of different infrared (IR) powers on drying of potato finger chips was investigated in infrared dryer. The potato finger chips dried at 48, 50, 62, 74 and 88 W infrared powers and constant slice thickness of 7 mm. Results showed that drying characteristics of potato chips were greatly influenced by infrared power. The experimental drying data were fitted to seven thin-layer drying models. The models were compared on coefficient of determination (R2), reduced chi-square (c2) and root mean square error (RMSE) values between experimental and predicted moisture ratios. The Midilli & Kucuk model was found to the best in predicting the drying kinetics of potato chips during infrared drying. The effective moisture diffusivity using the Fick’s diffusion model varied from 1.82×10-9 to 3.06×10-9m2/s. It was found that the effective moisture diffusivitiy increased with increasing IR power. Activation energy was estimated by a modified Arrhenius type equation as 1.35 kW/kg. The results also showed that with increasing infrared power, rehydration capacity was decreased.