STUDY ON THE EFFECT OF DIFFERENT SHAPES OF POTATO SAMPLE ON INFRA-RED DRYING KINETICS AT DIFFERENT TEMPERATURES


115 / 139

Authors

  • P. K. Nema
  • S. S. Kushwah

Abstract

Experiments on potato drying were carried out to study the effect of different shapes of potato sample (cubical, cylindrical and rectangular parallel piped) on drying time and final moisture content at different temperatures (60, 65, 70, 75 and 80oC). Potato samples of all shapes had same specific area. The results revealed that drying rate increases and drying time decreases with increase in temperature for all shapes of potato samples studied. For same specific area, cylindrical shape samples took least drying time followed by rectangular and cubical to reach the same moisture level. Correlation equations were developed to predict the sample moisture content on dry basis at different times and temperatures.

Downloads

Download data is not yet available.

Author Biography

  • S. S. Kushwah
    College of Horticulture, RVSKVV, Mandsaur 458 001, Madhya Pradesh, India.

Downloads

Issue

Vol. 36 No. 3 - 4 (2009)

Section

Articles

License

The copyright of the articles published in Potato Journal is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

Nema, P. K., & Kushwah, S. S. (2013). STUDY ON THE EFFECT OF DIFFERENT SHAPES OF POTATO SAMPLE ON INFRA-RED DRYING KINETICS AT DIFFERENT TEMPERATURES. Potato Journal, 36(3 - 4). https://epubs.icar.org.in/index.php/PotatoJ/article/view/32675