[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Shrinkage and porosity effects on heat and mass transfer during potato drying.

Aprajeeta, J. and Gopirajah, R. and Anandharamakrishnan, C. (2015) Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering, 144. pp. 119-128.

[img] PDF
Journal of Food Engineering, Volume 144, January 2015, Pages 119-128.pdf - Published Version
Restricted to Registered users only

Download (1MB)


Fruits and vegetables are porous in nature and undergo pronounced shrinkage during convective drying process. Therefore, shrinkage and porosity should be taken into consideration while predicting heat and mass transfer. This work was conducted to study shrinkage and porosity changes along with simultaneous heat and mass transport during the process. Potato slices were subjected to drying for 7 h at 62 �C. It was observed that shrinkage varies linearly with respect to moisture content and reduction in radial dimension of potato slices was around 35%. Porosity undergoes rapid increase after attaining certain moisture content in final stages of drying. The work was extended to study the influence of shrinkage and porosity on heat and mass transfer. Simulated results were validated with experimental values. This model can be employed to predict temperature, moisture, density profiles and to study shrinkage and porosity of various fruits and vegetables.

Item Type: Article
Uncontrolled Keywords: Potato Convective drying Finite element model Shrinkage Porosity
Subjects: 600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 02 Potato
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Oct 2014 09:39
Last Modified: 16 Oct 2014 09:39
URI: http://ir.cftri.com/id/eprint/11660

Actions (login required)

View Item View Item