Mathematical Modeling, Moisture Diffusion and Energy efficiency of Thin Layer Drying of Potato

ABSTRACT: Characteristics of thin layer microwave drying of potato were evaluated in a laboratory scale microwave dryer. The drying experiments were carried out at 200, 300, 400 and 500 W. In this study, measured values were compared with predicted values obtained from Page’s thin layer drying semi-empirical equation. Within the range of microwave power values, 200–500 W, effective moisture diffusivities were found to be1.05×10-8 to 4.30×10-8m2/s. The microwave power dependence of the effective diffusivity coefficient followed an Arrhenius-type relationship. The activation energy for the moisture diffusion was determined to be16.239 W/g. The highest energy efficiencywas recorded for the samples dried at 500W and lowest at 300 W.