| Issue |
E3S Web Conf.
Volume 461, 2023
Rudenko International Conference “Methodological Problems in Reliability Study of Large Energy Systems“ (RSES 2023)
|
|
|---|---|---|
| Article Number | 01057 | |
| Number of page(s) | 5 | |
| DOI | https://doi.org/10.1051/e3sconf/202346101057 | |
| Published online | 12 December 2023 | |
Theoretical study of characteristics and mathematical model of convective drying of foods
1 Tashkent State Technical University named after Islam Karimov, 100095, Uzbekistan, Tashkent, University st. 2a
2 Istanbul Technical University, Turkey.
* Corresponding author: jasursafarov@yahoo.com
The characteristics of convective drying of potatoes at different temperatures, air velocity and slice thickness are investigated and a mathematical model is developed. The results show that the drying time decreases with increasing drying temperature. Compared with air velocity, drying temperature and slice thickness have a greater influence on the drying rate, and the period of velocity drop is the main stage of the convective drying process. As a model for convective drying of potato, the equations for 6 drying models are fitted and the optimal model is selected.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.