Carrot slices thickness and temperature influence on the high temperature drying dynamics

Abstract

The aim of this paper is to determine the drying and diffusion coefficients of removed moisture applying convection drying of carrot slices. In this study was investigated the slices thickness and temperature effect on the carrot drying process. The experiments were carried out with potato slices of three different thickness 10 mm, 15 mm and 20 mm on laboratory conditions. There are compared drying processes by four different drying temperatures: 60, 70, 80 and 90ºC with the purpose to investigate slices thickness and temperature effect on the carrot drying process. Using the experimental data the theoretical drying coefficient and diffusion coefficient were calculated. The results of this research showed that the diffusion coefficient is directly proportional to the moisture content in material. Diffusion coefficient dependence on the moisture content better describe exponential equation. The theoretical results are useful for description and modelling of the drying process with time dependent drying coefficient and diffusion coefficient for carrot slices and pieces on two- and three-dimensional case. Calculated parameters can be used for further research work and for improvement of the whole drying process.