THIN-LAYER DRYING KINETICS AND COLOR CHANGES OF POTATO SLICES DURING FAR-INFRARED VACUUM DRYING
THIN-LAYER DRYING KINETICS AND COLOR CHANGES OF POTATO SLICES DURING FAR-INFRARED VACUUM DRYING
Keywords:
potato slices, thin-layer drying, color changes
Abstract
In this study far infrared vacuum drying kinetics and change of color quality parameters of potato slices were analyzed. The experimental data set of drying kinetics was obtained on the experimental set-up designed to imitate an industrial far infrared vacuum dryer. For approximation of the experimental data with regard to the moisture ratio (MR) three well known thin-layers drying models from scientific and engineering literature and model of Mitrevski et al., were used. The performed statistical analyzes show that the model of Mitrevski et al., has the best statistical performance than well-known thin-layer drying models. The estimated values of moisture diffusivity of potato slices obtained from this study are within the range from 5.14 × 10⁻⁸ to 5.01 × 10⁻⁹ m² s⁻¹. A negative effect on the total color change of far infrared vacuum dried potato slices was observed with increasing of temperature of infrared heaters and vacuum pressure.
References
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Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponron-narit, S. (2007). Optimization of a Drying Processes Using In-frared-Vacuum Drying of Cavendish Banana Slices. Songklanakarin Journal Scientific Technology, 29(3), 809-816.
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Alaei, B., & Chyjan, R.Z. (2015). Modelling of Nectarine Dry-ing near Infrared-Vacuum Conditions. Acta Scientiarum Po-lonorum. Technologia Alimentaria, 14(1), 15-27.
Bundalevski, S., Mitrevski, V., Lutovska, M., Geramitcioski, T. & Mijakovski, V. (2015). Experimental investigation of Vacuum Far-Inrared Drying of Potato Slices. Journal on Processing and Energy in Agriculture, 19(2), 71-75.
Doymaz, I. (2011). Thin-layer drying characteristics of sweet potato slices and mathematical modeling. Heat Mass Transfer, 47(3), 277-285.
Jena, S., Das, H. (2007). Modelling for vacuum drying charac-teristic of coconut press cane. Journal of Food Engineering, 79(1), 92-99.
Kanevce, G., Kanevce, Lj., & Mitrevski, V. (1998). Vacuum Drying of Mushrooms. Proceedings, 14th International Drying Symposium of Tehnologist for Drying and Storing, Stubicke Toplice, Croatia, Vol.1, 220-229.
Kanevce, G., Kanevce, Lj., & Mitrevski, V. (1998a). Experi-mental Investigation of Vacuum Drying of Mushrooms. Pro-ceedings, 11th International Drying Symposium, Creece, Vol.B, 1058-1065.
Kanevce, G., Kanevce, Lj., Mitrevski, V., & Dulikravich, G. (2007). Inverse Approaches to Drying of Thin Bodies with Significant Shrinkage Effects, International Journal of Heat Mass Transfer, 129(3), 3379-386. doi.org/10.1115/1.2427072.
Mariscal, M. & Bouchon, P. (2008). Comparison Between at Atmospheric and Vacuum Drying of Potato Slices. Food Chemistry, 107(4), 1561-1569.
Mitrevski, V., Bundalevski, S., Lutovska, M., Geramitcioski, T. & Mijakovski, V. (2016). Vacuum Far-Inrared Drying of Potato. Journal on Processing and Energy in Agriculture, 20(1), 1-3.
Mitrevski, V., Bundalevski, S., Mitrevska, C., Geramitcioski, T. & Mijakovski, V. (2016a). Experimental investigation of Vacu-um Far-Inrared Drying of Potato Slices. Applied Engineering Letters, 1(2), 35-39.
Mitrevski, V., Mitrevska, C., Geramitcioski, T. & Mijakovski, V. (2017). Drying Kinetics and Mathematical Modeling of Far-Infra Red Vacuum Drying of Some Vegetables and Fruits. Ap-plied Engineering Letters, 2(3), 109-114.
Mitrevski, V., Dedinac, A., Mitrevska, C., & Bundalevski, S., Geramitcioski, T. & Mijakovski, V. (2019). Mathematical Modelling of Far-Infrared Vacuum Drying of Potato Slices. Thermal Science, 23(1), 393-400.
Mitrevski, V., Dedinac, A., Mitrevska, C., & Trajcevski, Lj. (2022). Modeling of Thin-Layer Kinetics and Color Changes of Potato Slices Durung Far-Infrared Vacuum Drying. Ther-mal Science, 26(5B), 4437-4446.
Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B., & Saravacos, G.D. (2004). Moisture Diffusivity: Literature Data Dompilation for Foodstuffs, International Jourbnal of Food Properties, 2(2), 273-299. 10.1081/JFP-120030038.
Pliestić, S., & Mitrevski, V. (2003). The Observation of Red Pepper in Vacuum by Measurement Temperature. Strojartsvo, 45(1), 47-54.
Radojčin, M., Babić, M., Babić, Lj., Pavkov, I., & Stojanović, Č. (2010). Color Parameters Change of Quince During Com-bined Drying. Journal on Processing and Energy in Agricul-ture, 14(2), 81-84.
Swasdisevi, T., Devahastin, S., Ngamchum, R., & Soponron-narit, S. (2007). Optimization of a Drying Processes Using In-frared-Vacuum Drying of Cavendish Banana Slices. Songklanakarin Journal Scientific Technology, 29(3), 809-816.
Sheskin, D.J. (2011). Handbook of parametric and nonpara-metric statistical procedure, 4th. edition, CRD Press Boca Ra-ton, New York, Washington D.C.
STATISTICA (Data Analysis Software System), v.8.0 (2006). Stat-Soft, Inc, USA (www. statsoft.com).
Published
2026/04/03
Section
Papers