Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature
Solar convective drying is a method of dehydrating food that is gaining popularity in developing regions due to its low power consumption and shorter yield times compared to direct sun drying. Exposure of food items to high temperatures towards the end of drying results in color and shape deteriorat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Environmental Sciences Proceedings |
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| Online Access: | https://www.mdpi.com/2673-4931/23/1/10 |
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| author | Muhammad Usama Muhammad Khizar Hayyat Ammar Ahmed Muhammad Ali Zaib Ali Aashir Iqbal |
| author_facet | Muhammad Usama Muhammad Khizar Hayyat Ammar Ahmed Muhammad Ali Zaib Ali Aashir Iqbal |
| author_sort | Muhammad Usama |
| collection | DOAJ |
| description | Solar convective drying is a method of dehydrating food that is gaining popularity in developing regions due to its low power consumption and shorter yield times compared to direct sun drying. Exposure of food items to high temperatures towards the end of drying results in color and shape deterioration, negatively affecting the product’s market value. To alleviate this problem, we explored the impact of dehydrating potato slices using Convective Drying with reducing temperatures over the drying process. It was found that reducing the temperature in two steps during the drying process preserved 61% of the original color at the cost of a 23.8% increase in drying time, compared to constant temperature drying at 60 °C. |
| first_indexed | 2024-03-11T06:34:54Z |
| format | Article |
| id | doaj.art-5d32ba5626474da08c88e6e70008ad9a |
| institution | Directory Open Access Journal |
| issn | 2673-4931 |
| language | English |
| last_indexed | 2024-03-11T06:34:54Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Environmental Sciences Proceedings |
| spelling | doaj.art-5d32ba5626474da08c88e6e70008ad9a2023-11-17T10:58:10ZengMDPI AGEnvironmental Sciences Proceedings2673-49312022-12-012311010.3390/environsciproc2022023010Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing TemperatureMuhammad Usama0Muhammad Khizar Hayyat1Ammar Ahmed2Muhammad Ali3Zaib Ali4Aashir Iqbal5School of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSchool of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSchool of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSchool of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSchool of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSchool of Mechanical and Manufacturing Engineering, National University of Science and Technology (NUST), Islamabad 44000, PakistanSolar convective drying is a method of dehydrating food that is gaining popularity in developing regions due to its low power consumption and shorter yield times compared to direct sun drying. Exposure of food items to high temperatures towards the end of drying results in color and shape deterioration, negatively affecting the product’s market value. To alleviate this problem, we explored the impact of dehydrating potato slices using Convective Drying with reducing temperatures over the drying process. It was found that reducing the temperature in two steps during the drying process preserved 61% of the original color at the cost of a 23.8% increase in drying time, compared to constant temperature drying at 60 °C.https://www.mdpi.com/2673-4931/23/1/10convectionsolar dryingdrying timepotato dryingfood systemsscorching |
| spellingShingle | Muhammad Usama Muhammad Khizar Hayyat Ammar Ahmed Muhammad Ali Zaib Ali Aashir Iqbal Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature Environmental Sciences Proceedings convection solar drying drying time potato drying food systems scorching |
| title | Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature |
| title_full | Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature |
| title_fullStr | Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature |
| title_full_unstemmed | Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature |
| title_short | Experimental Study on the Effect of Convective Drying of Potato Slices with Sequentially Reducing Temperature |
| title_sort | experimental study on the effect of convective drying of potato slices with sequentially reducing temperature |
| topic | convection solar drying drying time potato drying food systems scorching |
| url | https://www.mdpi.com/2673-4931/23/1/10 |
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