The Effect of Shrinkage During Drying of Potato Spheres and the Effect of Drying Temperature on Vitamin C Retention

Shrinkage data determined for drying potato spheres was compared to three models relating shrinkage to moisture content. Best results were obtained using a simple linear model. Drying of potato spheres was found to be almost ideally three dimensional and drying rate curves were found to contain two...

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Bibliographic Details
Published in:Food and bioproducts processing 1998-09, Vol.76 (3), p.138-142
Main Authors: Mclaughlin, C.P., Magee, T.R.A.
Format: Article
Language:English
Subjects:
ascorbic acid
diffusivity
drying
drying rate curves
effective diffusion coefficient
nutrient retention
potato spheres
potatoes
shrinkage
temperature
vitamin C
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Summary:Shrinkage data determined for drying potato spheres was compared to three models relating shrinkage to moisture content. Best results were obtained using a simple linear model. Drying of potato spheres was found to be almost ideally three dimensional and drying rate curves were found to contain two distinct falling rate periods. Having related shrinkage to moisture content and thus time, a drying curve was predicted using the Fickian model incorporating a Fourier number (accounting for shrinkage).A drying rate curve was also generated using a constant diffusion coefficient (assuming no shrinkage). Both models were found to describe the 1st falling rate period accurately, while the model accounting for shrinkage best described the 2nd falling rate period. Vitamin C was found to degrade exponentially during drying. An empirical equation was developed which described vitamin C degradation well over the temperature range 30-60°C.
ISSN:0960-3085
1744-3571
DOI:10.1205/096030898531945