Skip to main content

Advertisement

SpringerLink
Log in

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

  • Original
  • Published:
Heat and Mass Transfer Aims and scope Submit manuscript

Abstract

The effect of blanching and drying temperature (50, 60 and 70°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 × 10−11 to 1.75 × 10−10 m2/s, and 22.7–23.2 kJ/mol, respectively.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
$34.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10
Fig. 11
Fig. 12

Similar content being viewed by others

Abbreviations

a, b, c:

Drying coefficients

Deff :

Effective moisture diffusivity (m2/s)

g, h, k, k0, k1 :

Drying constants (1/min)

MRexp,i :

Experimental moisture ratio

MRpre,i :

Predicted moisture ratio

Me :

Equilibrium moisture content (kg water/kg dry matter)

M0 :

Initial moisture content (kg water/kg dry matter)

Mt :

Moisture content at any time of drying (kg water/kg dry matter)

Mt+dt :

Moisture content at t + dt (kg water/kg dry matter)

N:

Number of observations

n:

Constant, positive integer

P:

Mean relative percent error

R:

The universal gas constant (kJ/mol K)

R2 :

Determination of coefficient

RMSE:

Root mean square error

t:

Drying time (min)

z:

Number of coefficients and constants

χ 2 :

Reduced Chi-square

References

  1. FAO (2008) Statistical database. Fao Stat: Agriculture data. http://faostat.fao.org/site/567/default.aspx

  2. Antonio GC, Alves DG, Azoubel OM, Murr FEX, Park KJ (2008) Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.). J Food Eng 84:375–382

    Article  Google Scholar 

  3. Aina AJ, Falade KO, Akingbala JO, Titus P (2010) Physicochemical properties of caribbean sweet potato (Ipomoea batatas (L) Lam) starches. Food Bioprocess Technol (in press)

  4. Akissoé N, Hounhouigan J, Mestres C, Nago M (2003) How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour. Food Chem 82:257–264

    Article  Google Scholar 

  5. Hatamipour MS, Kazemi HH, Nooralivand A, Nozarpoor A (2007) Drying characteristics of six varieties of sweet potatoes in different dryers. Food Bioprod Process 85(C3):171–177

    Article  Google Scholar 

  6. Goyal RK, Mujjeb O, Bhargava VK (2008) Mathematical modeling of thin layer drying kinetics of apple in tunnel dryer. Int J Food Eng 4(8): Article 8

  7. Kingsly RP, Goyal RK, Manikantan MR, Ilyas SM (2007) Effects of pretreatments and drying air temperature on drying behaviour of peach slice. Int J Food Sci Technol 42:65–69

    Article  Google Scholar 

  8. Oztop HF, Akpinar EK (2008) Numerical and experimental analysis of moisture transfer for convective drying of some products. Int Commun Heat Mass Transf 35:169–177

    Article  Google Scholar 

  9. Sobukola OP, Dairo OU, Odunewu AV (2008) Convective hot air drying of blanched yam slices. Int J Food Sci Technol 43:1233–1238

    Article  Google Scholar 

  10. Maté JI, Zwietering M, van’t Riet K (1999) The effect of blanching on the mechanical and rehydration properties of dried potato slices. Eur Food Res Technol 209:343–347

    Article  Google Scholar 

  11. Sahin AZ, Dincer I (2005) Prediction of drying times for irregular shaped multi-dimensional moist solids. J Food Eng 71:119–126

    Article  Google Scholar 

  12. Menges HO, Ertekin C (2006) Mathematical modeling of thin layer drying of golden apples. J Food Eng 77:119–125

    Article  Google Scholar 

  13. Ozdemir M, Devres YO (1999) The thin layer drying characteristics of hazelnuts during roasting. J Food Eng 42:225–233

    Article  Google Scholar 

  14. McMinn WAM (2006) Thin-layer modeling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng 72:113–123

    Article  Google Scholar 

  15. Górnicki K, Kaleta A (2007) Drying curve modelling of blanched carrot cubes under natural convection condition. J Food Eng 82:160–170

    Article  Google Scholar 

  16. Aghbashlo M, Kianmehr MH, Samimi-Akhijahani H (2008) Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae). Energy Convers Manag 49:2865–2871

    Article  Google Scholar 

  17. Doymaz I (2008) Influence of blanching and slice thickness on drying characteristics of leek slices. Chem Eng Process 47:41–47

    Google Scholar 

  18. Lee JH, Kim HJ (2009) Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices. LWT Food Sci Technol 42:180–186

    Article  Google Scholar 

  19. Pardeshi IL, Arora S, Borker PA (2009) Thin-layer drying of green peas and selection of a suitable thin-layer drying model. Dry Technol 27:288–295

    Article  Google Scholar 

  20. Caglar A, Togrul IT, Togrul H (2009) Moisture and thermal diffusivity of seedless grape under infrared drying. Food Bioprod Process 87:292–300

    Article  Google Scholar 

  21. Demir K, Sacilik K (2010) Solar drying of Ayas tomato using a natural convection solar tunnel dryer. J Food Agric Environ 8:7–12

    Google Scholar 

  22. Diamante LM, Munro PA (1991) Mathematical modelling of hot air drying of sweet potato slices. Int J Food Sci Technol 26:99–109

    Google Scholar 

  23. Singh S, Raina CS, Bawa AS, Saxena DC (2006) Effect of pretreatments on drying and rehydration kinetics and color of sweet potato slices. Dry Technol 24:1487–1494

    Article  Google Scholar 

  24. Doymaz I (2004) Effect of pre-treatments using potassium metabisulphide and alkaline ethyl oleate on the drying kinetics of apricots. Biosyst Eng 89:281–287

    Article  Google Scholar 

  25. AC AO (1990) Official methods of analysis. Association of Official Analytical Chemists, Arlington

    Google Scholar 

  26. Roberts JS, Kidd DR, Padilla-Zakour O (2008) Drying kinetics of grape seeds. J Food Eng 89:460–465

    Article  Google Scholar 

  27. Henderson SM, Pabis S (1961) Grain drying theory. II. Temperature effects on drying coefficients. J Agric Eng Res 6:169–174

    Google Scholar 

  28. Rafiee S, Sharifi M, Keyhani A, Omid M, Jafari A, Mohtasebi SS, Mobli H (2010) Modeling effective moisture diffusivity of orange slices (Thompson Cv.). Int J Food Prop 13:32–40

    Article  Google Scholar 

  29. Al-Mahasneh MA, Rababah TM, Al-Shbool MA, Yang W (2007) Thin-layer drying kinetics of sesame hulls under forced convection and open sun drying. J Food Process Eng 30:324–337

    Article  Google Scholar 

  30. Crank J (1975) The mathematics of diffusion. Oxford University Press, Oxford

    Google Scholar 

  31. Xiao HW, Pang CL, Wang LH, Bai JW, Yang WX, Gao ZJ (2010) Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer. Biosyst Eng 105:233–240

    Article  Google Scholar 

  32. Lee G, Hsieh F (2008) Thin-layer drying kinetics of strawberry fruit leather. Trans ASABE 51:1699–1705

    Google Scholar 

  33. Ramesh MN, Wolf W, Tevini D, Jung G (2001) Influence of processing parameters on the drying of spice paprika. J Food Eng 49:63–72

    Article  Google Scholar 

  34. Zogzas NP, Maroulis ZB, Marinos-Kouris D (1996) Moisture diffusivity data compilation in foodstuffs. Dry Technol 14:2225–2253

    Article  Google Scholar 

  35. Kaya A, Aydin O, Demirtas C (2007) Drying kinetics of red delicious apple. Biosyst Eng 96:517–524

    Article  Google Scholar 

  36. Rizvi SSH (1986) Thermodynamic properties of food in dehydration. In: Rao MA, Rizvi SSH (eds) Engineering properties of foods. Marcel Dekker, New York

    Google Scholar 

  37. Feng H, Tang J (1998) Microwave finish drying of diced apples in a spouted bed. J Food Sci 63:679–683

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemical Engineering, Yildiz Technical University, Esenler, 34210, Istanbul, Turkey

    İbrahim Doymaz

Authors
  1. İbrahim Doymaz
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to İbrahim Doymaz.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Doymaz, İ. Thin-layer drying characteristics of sweet potato slices and mathematical modelling. Heat Mass Transfer 47, 277–285 (2011). https://doi.org/10.1007/s00231-010-0722-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00231-010-0722-3

Keywords

Search

Navigation