Characteristics and Mathematical Model of Hot-Air Drying for Purple Sweet Potato

Abstract

Abstract: Purpose: The hot-air drying characteristics and mathematical model of fresh purple potato were explored in this study. Methods: The effects of different factors including material loading density, hot-air temperature and hot-air speed on hot-air drying characteristics were investigated. Meanwhile, the experimental data obtained were processed using SAS8.0 software for mathematical modeling. Results: A hot-air drying curve and a drying rate curve were established. The proposed mathematical model describing the hot-air drying of purple potato was ln (－lnMR) = ln (－0.0104 + 0.000283T + 0.00427V － 0.0126P) + (1.1830 － 0.00067T + 0.0487V －0.1332P) lnt, where MR was water ratio, T temperature (℃), V hot-air speed (m/s), P material loading density (g/cm2), and t drying time (min). Conclusion: Hot-air temperature and material density had a greater impact on drying rate, while hot-air speed on drying rate revealed less effect. The established hot-air drying model for purple sweet potato was in good agreement with the Page model.

Key words: purple sweet potato, hot-air drying, characteristics, model

CLC Number:

中图分类号：TS201.1

References

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