Determination of the average coefficient of internal moisture transfer during the drying of a thin bed of potato slices

• Published in: Journal of food engineering Vol. 48; no. 2; pp. 95 - 101
• Main Authors: Youcef-Ali, S., Messaoudi, H., Desmons, J.Y., Abene, A., Le Ray, M.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2001; Elsevier
• Subjects: Biological and medical sciences; Drying; Food engineering; Food industries; Forced convection; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Moisture transfer; Potato; Shrinkage; Potato; Forced convection; Shrinkage; Moisture transfer; Drying; Mechanical properties; Water vapor; Modeling; Vegetable; Heat transfer; Mass transfer
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(00)00123-0

During the drying of farm-produced foodstuffs, the Combes transfer pattern implies two transfers in series: external mass transfer and internal mass transfer. Water vapour transfer within the product is a phenomenon that is due to the gradient of partial pressures of water vapour between its core and its external surface. A coefficient of mass exchange characterises this transfer and cannot be calculated theoretically. We develop here a calculation pattern stemming from the two main equations expressing the drying process: the heat equation in a porous medium applied to the product arranged in a bed of particles and the equation of the drying rate using the Combes transfer pattern. We take into account the product shrinkage phenomenon during the drying process, as well as the variation of the physical and thermal properties of the product as a function of its moisture content and temperature. The drying kinetics of the product that we are using are calculated from the experiment. This calculation pattern allows us to determine the average coefficient of internal moisture transfer corresponding to a thin layer of potato slices, which is traversed by a forced air flow. We obtain this coefficient as a function of the product’s moisture content on a dry basis and of the drying temperature. Next, we study the influence of the air velocity and of the thickness of product slices on this coefficient.