Science and Technology of Food Industry

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Volume 43 Issue 11
May  2022
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LIU He, JIAO Junhua, TIAN You, et al. Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips[J]. Science and Technology of Food Industry, 2022, 43(11): 58−64. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080327.
Citation: LIU He, JIAO Junhua, TIAN You, et al. Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips[J]. Science and Technology of Food Industry, 2022, 43(11): 58−64. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080327.
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Hot Air Drying Characteristics and Shrinkage Dynamics Model of Potato Chips

  • School of Energy and Power Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China

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  • Received Date: August 29, 2021
  • Available Online: April 06, 2022
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    • Abstract
  • In order to improve the drying efficiency and quality of potato chips, and to control the shrinkage deformation during hot air drying, the effects of temperature (45, 55, 65, 75 ℃) and slice thickness (3, 5, 7, 9 mm) on the drying characteristic curve, effective moisture diffusivity and activation energy of potato chips were studied. The results showed that the drying rate would increase with the increase of the hot air temperature or the decrease of the slice thickness of potato chips. Within the scope of the study, the effective moisture diffusivity of potato chips was between the range of 5.02×10−10~11.53×10−10 m2/s. And its value would increase with the increase of the hot air temperature and/or the decrease of slice thickness. Besides, it was found that the Weibull distribution function could describe the reduction rate stage of drying and shrinkage dynamics model of potato chips. According to Arrhenius equation, the activation energy of drying and shrinkage of potato slices were 27.35 and 46.44 kJ/mol, respectively, indicating that the activation energy of drying was less than that of shrinkage of potato slices. This work provided theoretical basis and technical support for the prediction of moisture transfer and shrinkage deformation of potato chips during hot air drying.
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    • References (34)
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