DRYING OF FOODS - EVALUATION OF A DRYING MODEL

The drying of potato slabs in air flow is analysed by the simultaneous numerical solution of the differential heat balance and diffusion equ ations for a shrinking body. A uniform temperature profile in the soli d and temperature dependent diffusion coefficient is assumed. Comparis on between predicted and experimental mean moisture content and temper ature variations in the sample provides a satisfactory agreement for t he moisture range from approximately 5 . 0 to 0 . 4 kg water/kg dry so lid. For this moisture range it can be assumed that the diffusion coef ficient is not a function of moisture content.