Abstract
In this work, a mathematical model is proposed to simulate the Contact Vacuum Drying of potato slices. Three temperatures were analyzed: 55, 65 and 75°C with a vacuum pressure of 79.9 kPa. In the macroscopic model, the boundary condition for the moisture conservation is written in terms of water vapor pressure and it considers the gas pressure in the chamber. The simulations predict the pressure changes and drying kinetics. As drying occurs, the passive regime is prolonged as a result of a decrease in the drying rate. The maximum drying rate (1e-3 kg. water/kg. dry solid·s) corresponds to 75°C
Original language | American English |
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Title of host publication | Modeling contact vacuum drying of tuberous crop |
Publisher | IDS’2022 – 22nd International Drying Symposium |
Pages | 1-8 |
Number of pages | 8 |
State | Published - 26 Jun 2022 |