Drying features of mashed potatoes by the conductive method and in the field of infrared radiation

Sheyina, Alina and Шеїна, Аліна Вікторівна (2018) Drying features of mashed potatoes by the conductive method and in the field of infrared radiation. Обладнання та технології харчових виробництв (2(37)). pp. 81-87. ISSN 2079-4827

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Abstract

According to the results of the studies, the curves of the kinetics of drying and the temperature curves showing the heating of the product layers with time are obtained. The duration of drying is determined experimentally, depending on the thickness of the layer and the temperature of the heating surface. With a convective drying method, the best result is obtained at a heating surface temperature of 120 °C. The drying time is 80 s for a layer of product 1.5 mm thick and 220 s – for a layer of 3 mm thick. Increasing the thickness of the layer of mashed potatoes contributes to the growth of drying costs and is not suitable for conductive heat supply. The use of IR emitters provides the opportunity to effectively dry large layers of mashed potatoes. The data obtained justify the rationality of using both methods.

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