Studies on drying identical samples using different drying methods show that the drying characteristics and numerical models that can describe the drying data of the samples vary with the drying methods For convective air-drying methods the HA temperature and velocity play important roles in reducing the drying time and enhancing the quality The summary of the experimental data used in this study is represented in Table 2 and the developed ANFIS structure from the experimental data is shown in Figure 1 There are 4 inputs (drying time air temperature air velocity and yam slice thickness) and 1 output (moisture ratio)

Effect of Mass on Convective Heat Transfer Coefficient

Jan 18 2006Experimental data and results for convective heat transfer coefficient for onion drying under natural mode on Nov 21-22 2003 (900 g) It is also important to observe that the convective heat transfer coefficient in open sun drying is slightly more than greenhouse drying under natural mode due to wind effect outside greenhouse

A conventional drying or hot air drying is the easiest way of drying [4-5] However longer time consumption formation of crust at the surface due to an elevated temperature lower energy efficiency and poor quality attributes are associated with convective drying [6] To overcome these problems microwave drying is introduced

Dec 31 2013(2014) Experimental Studies for Convective Drying of Potato Heat Transfer Engineering: Vol 35 Selected Papers Presented at the First International Conference on Thermal Energy and Environment (INCOTEE 2011) March 24

In this study drying process of a single body in a dryer has been modeled The proposed model was validated with the experimental data obtained from drying the spherical potatoes Samples of spherical potatoes at temperatures of 40 50 and 60C were dried in a pilot scale dryer and moisture content surface temperature data was extracted The

Jun 01 2018A laboratory setup is developed to examine the characteristics of convective drying of a moist potato sample The thickness effect (5 10 and 15 mm) of product on heat and mass transfer during potato drying was presented Potato samples were dried at temperature of 51 C and air velocity of 1 m s −1 Structural Change (length width and thickness) of the samples were measured during drying

An experimental study on convective drying of quince

A laboratory convective drying unit (LCDU) has been designed constructed and equipped with an integrated measurement and control instrumentation in order to evaluate the essential drying characteristics of various horticultural and agricultural products The current paper presents experimental results from tests with quince slices

Mar 01 2007The aim of this paper is to report potato moisture diffusivity data determined from experimental convective drying kinetics Two different methods have been applied to evaluate this coefficient The first one was based on the analytical solution of a fickian diffusive model which enabled diffusivity determination by simple linear regression

officinale under open sun drying respectively Kumar et al [10] studied the drying of papad in open sun and indoor forced convection drying modes The convective heat transfer coefficients of papad were found to be 3 54 and 1 56 W/m2 oC under open sun drying and indoor forced convection drying modes respectively

Sep 21 2016Convective drying effectively prevents those defects/failures in the food stuffs An experimental facility is developed for convective drying of moist object Time dependent mass of the rectangular potato is measured during drying and using this data the transient moisture content is estimated

A data logger was used for data acquisition of all the drying parameters These data were employed to study the potato slices drying characteristics and its nature A number of experiments were conducted using potato slices It was observed that the drying time for 6 3 kg m-2 potato was reduced by about 30% compared to direct sun drying

Drying rate curves at different drying temperature and air velocities of 2 8 ms-1 for convection drying of non-treated sweet potato The moisture contents (experimental and modelled data) versus the drying time at different temperatures are given in Figure 1 As can be seen from the figure the experimental data and the chosen mathematical model

Skin is the component that significantly reduces drying while the flesh is easy to dry By drying the samples considering their intrinsic parameters one quickly realizes the complex nature of mass and heat transfers during the drying of biological products Skin Flesh Structure Convective Drying Agri-Food Products

temperature on drying time and on rehydration property during the NIR drying of apple carrot and potato slices Also it was planned to investigate the rate of moisture vaporization 2 Materials and methods 2 1 Experimental drying device The infrared-convective experimental drying device was designed especially for the study of

Experimental Analysis of Potato Slices Drying

A data logger was used for data acquisition of all the drying parameters These data were employed to study the potato slices drying characteristics and its nature A number of experiments were conducted using potato slices It was observed that the drying time for 6 3 kg mSUP-2/SUP potato was reduced by about 30% compared to direct sun drying

Experimental data obtained for forced convection greenhouse drying of papad were used to determine the constants in the Nusselt number expression by using the simple linear regression analysis and consequently the values of convective and evaporative heat transfer coefficients were evaluated The average values of experimental constants C

Experimental characterization and modeling of thin-layer drying of mango slices Abstract Convective air drying characteristics of mango slices at different drying temperatures (60C 70C and 80C) at an air velocity of 0 5 m/s and for constant sample thickness (3

The experimental data were used to determine the values of the constants in the well known Nusselt expression by simple linear regression analysis and consequently the convective heat transfer coefficients were evaluated The convective heat transfer coefficient under forced convection greenhouse drying was found to be higher than the other modes

The experimental data of moisture content and temperature inside potato were compared to the simulated values showing a good agreement Variation of moisture content and temperature distributions with drying time inside the product were analyzed by numerical study

0 0080 0 0095 0 0145 and 0 0249 kg e ・kg ms −1 ・s −1 respectively for the cubic samples of 1 2 3 3 5 4 and 6cmedges These results indicate that the smaller the sample size is the faster the drying rate is It can therefore be concluded that drying is more efficient for small samples as one should expected as regards the cubic form cut into sweet potato for this work