Experiment and Study on the Heat and Mass Transfer in Potato During Drying

The γ rays transmission and slicing method were used to measure the moisture profile in slab shaped potato. The shrinkage of the potato at different temperatures was studied through experiments. The moisture diffusion coefficients were obtained by minimizing the sum of squared deviations between the predicted and observed drying curves of the cylinder shaped potato. The results of the moisture diffusion coefficients are in a good agreement with other sources.