The Effect of Drying Kinetic on Shrinkage of Potato Slices
Journal Title: International journal of Advanced Biological and Biomedical Research - Year 2014, Vol 2, Issue 11
Abstract
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation powers (100, 150 and 200 Watt) and absolute pressure levels (20, 80, 140, 760 mmHg) at different thickness (1, 2 and 3 mm) on bulk volumetric shrinkage were investigated. Results: Data analysis showed that shrinkage percentage decreased with decrease of sample thickness and increase of infrared power. It was found that either thickness or infrared power had any significant effects (P < 0.01) on shrinkage of potato slices in this drying system. The regression model is a three-variable linear that Coefficient of determination is 0.532 and implies that the model can explain 53.2 % of the volume ratio changes.
Authors and Affiliations
Negar Hafezi| Msc. Student, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran, Mohammad Javad Sheikhdavoodi| Associate Professor, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran, Seyed Majid Sajadiye| Assistant Professor, Department of Mechanics of Agricultural Machinery and Mechanization, Faculty of Agriculture, Shahid Chamran University, Ahvaz, Iran
Keywords
Related Articles
- EP ID EP13402
- DOI -
- Views 325
- Downloads 11
Chemical and microbiological analysis of surface and ground drinking water quality
Drinking water has received considerable attention recently. However, misuse and mismanagement have resulted in a rapid and widespread decline in source-water quality and supply. Water quality guidelines can be used to...
Effect of Different Live Foods Source (Culex Larvae, Chironomus Larvae and Artemia) on Pigmentation of Electric Yellow (Labidochromis Caeruleus)
The orange-red spectrum of the skin of electric yellow (Labidochromis caeruleus) is one of the idealistic and necessary schemas sought by aquarists and commercial producers. In this study, the effect of live foods meal...
The effects of Pretilachloreon adaptation stage of Caspian roach (Rutilusrutilus) fingerlings
Artificial fertilizers and mainly organophosphate herbicide are used by farmers to enhance their crop and control pests. In order to investigate the effects of Pretilachlore, fingerlings of caspian roach were exposed t...
Evaluation of Antioxidant Activity of Methanolic Extract of Elaegnus Angustifolia by Frap Assay
Nowadays the researches have indicated the fact that using synthetic antioxidants as food additives in edible oils can have adverse effects on human health. So preparing antioxidation resources for reduction of oxidation...
Effect of Salinity Stress on Germination in Lycopersicon esculentum L. var Cal-ji
The response of tomato genotype Cal-ji against five salinity levels (distilled water as control, 25, 50, 75 and 100 mM) were studied at germination and early seedling stages. An experiment with conducted by using a com...