The effect of air temperature and two different shapes (cuboidal and cylindrical) with 3 aspect ratio of each shape on the drying kinetics of potato (Solanum tuberosum) in fluidized bed dryer was investigated. Drying was carried out at 50, 60 and 70°C at 7 m/s air velocity. Drying data were analysed to obtain effective diffusivity of moisture transfer. During drying moisture transfer from potato were described by Fick’s diffusion model. Two mathematical models were fitted to experimental data. The Page model gave better fit than simple exponential model. The Arrehnious activation energy value expresses the effect of temperature on diffusivity.
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机译：研究了空气温度以及两种形状（长方体和长径比）不同的两种形状（立方体和圆柱体）对流化床干燥器中马铃薯（Solanum tuberosum）干燥动力学的影响。在50、60和70°C下以7 m / s的风速进行干燥。分析干燥数据以获得水分转移的有效扩散率。在干燥过程中，马铃薯的水分转移通过Fick的扩散模型进行了描述。将两个数学模型拟合到实验数据。 Page模型比简单的指数模型具有更好的拟合度。 Arrehnious活化能值表示温度对扩散率的影响。
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