Influence of process variables on the drying of potato slices

• Published in: International journal of food science & technology Vol. 27; no. 5; pp. 541 - 549
• Main Authors: Ronald, T, Magee, A, Wilkinson, C.P.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.1992; Blackwell Science
• Subjects: Air velocity; Biological and medical sciences; diffusion coefficients; drying; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; potatoes; slice thickness; sodium chloride; surface active agents; Liquid; Crips; Potato product; Surfactant; Diffusion; Salt(seasonings); Velocity; Drying
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.1992.tb01220.x

Summary Investigation of the effects of varying air velocity, slice thickness, and pre‐treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances.