<abstract xmlns="http://www.w3.org/1999/xhtml"><p> One of the new methods of food drying using infrared heating under vacuum is to increase the drying rate and maintain the quality of dried product. In this study, potato slices were dried using vacuum-infrared drying. Experiments were performed with the infrared lamp power levels 100, 150 and 200 W, absolute pressure levels 20, 80, 140 and 760 mmHg, and with three thicknesses of slices 1, 2 and 3 mm, in three repetitions. The results showed that the infrared lamp power, absolute pressure and slice thickness have important effects on the drying of potato. With increasing the radiation power, reducing the absolute pressure (acts of vacuum) in the dryer chamber and also reducing the thickness of potato slices, drying time and the amount of energy consumed is reduced. In relation to thermal utilization efficiency, results indicated that with increasing the infrared radiation power and decreasing the absolute pressure, thermal efficiency increased.</p></abstract>

One of the new methods of food drying using infrared heating under vacuum is to increase the drying rate and maintain the quality of dried product. In this study, potato slices were dried using vacuum-infrared drying. Experiments were performed with the infrared lamp power levels 100, 150 and 200 W, absolute pressure levels 20, 80, 140 and 760 mmHg, and with three thicknesses of slices 1, 2 and 3 mm, in three repetitions. The results showed that the infrared lamp power, absolute pressure and slice thickness have important effects on the drying of potato. With increasing the radiation power, reducing the absolute pressure (acts of vacuum) in the dryer chamber and also reducing the thickness of potato slices, drying time and the amount of energy consumed is reduced. In relation to thermal utilization efficiency, results indicated that with increasing the infrared radiation power and decreasing the absolute pressure, thermal efficiency increased.

Study of Energy Consumption of Potato Slices During Drying Process

Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran

Shahid Chamran University of Ahvaz, Ahvaz, Iran

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Study of Energy Consumption of Potato Slices During Drying Process"}

One of the new methods of food drying using infrared heating under vacuum is to increase the drying rate and maintain the quality of dried product. In this...

Study of Energy Consumption of Potato Slices During Drying Process

Data publikacji: 11 lip 2015

Zakres stron: 36 - 41

DOI: https://doi.org/10.1515/ata-2015-0008

© Slovak University of Agriculture in Nitra

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.