Abstract

The effect of air temperature, air velocity, and sample shapes (circle and square with the same cross‐sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed. The experiments of drying of potato slices were conducted at an air temperature of 45–70°C with an air velocity 1.60 and 1.81 m sec⁻¹. Results showed that drying temperature was the most effective parameter in the drying rate. The influence of air velocity was more profound in low temperature. The time for drying square slices was lower compared to the circle ones. Furthermore, drying data were fitted to different empirical models. Among the models, Midilli–Kucuk was the best to explain the single layer drying of potato slices. The parameters of this model were determined as functions of air velocity and temperature by multiple regression analysis for circle and square slices. Various statistical parameters were examined for evaluating the model.

The effect of air temperature, air velocity, and sample shapes (circle and square with the same cross‐sectional area) on kinetic drying of potato slices in a tunnel dryer was investigated experimentally and a suitable drying model was developed.