Effect of Drying Temperature on the Dehydration Kinetic and Rehydration Characteristic of Dried Potato

Setyopratomo, Puguh (2013) Effect of Drying Temperature on the Dehydration Kinetic and Rehydration Characteristic of Dried Potato. In: 1st International Conference on Chemical, Nano & Sustainable Engineering – ICCNSE’13, 29 – 31 March 2013, Kuala Lumpur, Malaysia.

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Abstract

Drying of food material is aimed to reduce the moisture content to a certain level where the decay due to microbial activity can be prevented. While, most of dehydrated product are usually rehydrated during their use. The purpose of this study was to determine the effect of air temperature on the dehydration kinetics and the rehydration characteristic of dried potato. The moisture diffusivity during the dehydration and the rehydration characteristic of the dried potato, which was represented by the rehydration ratio, were used as the main observed parameters. The dehydration process was performed in laboratory scale electrically heated hot air convective dryer. Thin layer of potato slice was dried using hot air at temperature of 50, 60, 70, 80 and 90 °C. While the rehydration process of potato slices and powder was conducted in a 50 ml beaker glass at room temperature. The research result showed that the moisture diffusivity during dehydration process increased with increasing the hot air temperature. Its ranging from 2.03 x 10-8 m2/s for air temperature of 50 °C up to 5.07 x 10-8 m2/s for air temperature of 90 °C. The rehydration of potato was characterized by a diffusion controlled process and the existence of a rapid water absorption rate in early/primary phase followed by a secondary phase of much slower transfer rate.

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	dehydration; drying; effective diffusivity; potato; rehydration
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Engineering > Department of Chemical Engineering
Depositing User:	Ester Sri W. 196039
Date Deposited:	29 Nov 2021 07:08
Last Modified:	29 Nov 2021 07:08
URI:	http://repository.ubaya.ac.id/id/eprint/40766

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