Modelling of convective drying of carrot slices with IR heat source

This study deals with modelling of convective drying of carrot slices with infrared heat source. Desorption isotherms of carrot were determined at 30, 40 and 60 °C. The GAB model was used to modelize the measured desorption isotherm. The shrinking factor of carrot slice was determined experimentally. A relationship between solid displacement and moisture content of carrot was determined. A simultaneaous heat and moisture transfers model taking into account the product deformation and based on Fick diffusion equation was developed. The model accuratelly predicts moisture content and temperature evolutions as a function of drying time and position in the carrot slices.