Department of Processing and Food Engineering, CTAE, Maharana Pratap University of Agriculture and Technology, Udaipur, 313001 India.
J Food Sci Technol. 2012 Oct;49(5):608-13. doi: 10.1007/s13197-011-0328-x. Epub 2011 Apr 3.
The effect of air temperature and two different shapes (cuboidal and cylindrical) with 3 aspect ratio of each shape on the drying kinetics of potato (Solanum tuberosum) in fluidized bed dryer was investigated. Drying was carried out at 50, 60 and 70°C at 7 m/s air velocity. Drying data were analysed to obtain effective diffusivity of moisture transfer. During drying moisture transfer from potato were described by Fick's diffusion model. Two mathematical models were fitted to experimental data. The Page model gave better fit than simple exponential model. The Arrehnious activation energy value expresses the effect of temperature on diffusivity.
研究了空气温度以及两种不同形状（立方形和圆柱形）对流化床干燥器中马铃薯（Solanum tuberosum）干燥动力学的影响，每种形状的纵横比为 3。干燥在 7 m/s 的空气速度下于 50、60 和 70°C 进行。对干燥数据进行分析以获得水分传递的有效扩散系数。在干燥过程中，马铃薯的水分迁移用菲克扩散模型来描述。将两个数学模型拟合到实验数据上。Page 模型比简单指数模型的拟合效果更好。Arrhenius 活化能值表示温度对扩散系数的影响。
