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Infrared drying of sweet potato (Ipomoea batatas L.) slices

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Abstract

The effect of different infrared power levels (104, 125, 146 and 167 W) on drying kinetics and rehydration ratio of sweet potato slices was investigated. It was observed that the power levels affected the drying time and rehydration ratio. The increase in infrared power level decreased the drying time. The experimental data obtained from drying study were fitted with Newton, Henderson and Pabis and Logarithmic models to evaluate the drying kinetics of the sweet potato slices. The fit quality of the proposed models was evaluated by using the determination of coefficient (R 2), mean relative percent error (P), reduced chi-square (χ 2) and root means square error (RMSE). Among the three drying models, the Logarithmic model gave a better fit over the other two models. Effective diffusivity varied from 1.31 × 10−10 to 3.66 × 10−10 m2/s and was significantly influenced by infrared power.

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Abbreviations

a, c:

Drying coefficients

Deff :

Effective diffusivity (m2/s)

d:

Slice thickness (mm)

k:

Drying rate constant (1/min)

L :

Half-thickness of the slab in samples (m)

MRexp,i :

Experimental dimensionless moisture ratio

MRpre,i :

Experimental dimensionless 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

R2 :

Determination of coefficient

RMSE:

Root means square error

T:

Temperature (°C)

t:

Drying time (min)

z:

Number of coefficients and constants

χ 2 :

Reduced chi-square

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Authors and Affiliations

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

    İbrahim Doymaz

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Doymaz, İ. Infrared drying of sweet potato (Ipomoea batatas L.) slices. J Food Sci Technol 49, 760–766 (2012). https://doi.org/10.1007/s13197-010-0217-8

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