Thin-layer drying characteristics of sweet potato slices and mathematical modelling

Doymaz I.

HEAT AND MASS TRANSFER, vol.47, no.3, pp.277-285, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.1007/s00231-010-0722-3
  • Title of Journal : HEAT AND MASS TRANSFER
  • Page Numbers: pp.277-285


The effect of blanching and drying temperature (50, 60 and 70A degrees C) on drying kinetics and rehydration ratio of sweet potatoes was investigated. It was observed that both the drying temperature and blanching affected the drying time and rehydration ratio. The logarithmic model showed the best fit to experimental drying data. The values of effective moisture diffusivity and activation energy ranged from 9.32 x 10(-11) to 1.75 x 10(-10) m(2)/s, and 22.7-23.2 kJ/mol, respectively.