Study of Energy Consumption of Potato Slices During Drying Process

Open access


One of the new methods of food drying using infrared heating under vacuum is to increase the drying rate and maintain the quality of dried product. In this study, potato slices were dried using vacuum-infrared drying. Experiments were performed with the infrared lamp power levels 100, 150 and 200 W, absolute pressure levels 20, 80, 140 and 760 mmHg, and with three thicknesses of slices 1, 2 and 3 mm, in three repetitions. The results showed that the infrared lamp power, absolute pressure and slice thickness have important effects on the drying of potato. With increasing the radiation power, reducing the absolute pressure (acts of vacuum) in the dryer chamber and also reducing the thickness of potato slices, drying time and the amount of energy consumed is reduced. In relation to thermal utilization efficiency, results indicated that with increasing the infrared radiation power and decreasing the absolute pressure, thermal efficiency increased.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • AOAC. 1990. Official Methods of Analysis. No. 934-06. Washington DC : Association of Official Analytical Chemists 1990.

  • Ehiem J. C. - Irtwange S. V. - Obetta S. E. 2009. Design and development of an industrial fruit and vegetable dryer. In Research Journal of Applied Sciences Engineering and Technology vol. 1 2009 no. 2 pp. 44-53.

  • Faisal S. H. - Ruhi T. - Vishal K. 2013. Performance evaluation and process optimization of potato drying using hot air oven. In Journal of Food Processing and Technology vol. 4 2013 no. 10 pp. 1-9. FAO. 1981. Food loss prevention in perishable crop. Food and Agriculture Organization of the United Nations.

  • Hatamipour M. S. - Kazemi H. H. - Nooralivand A. - Nozarpoor A. 2007. Drying characteristics of six varieties of sweet potatoes in different dryers. In Food Bioproducts Process vol. 85 2007 no. C3 pp. 171-177.

  • Hayes G. D. 1987. Food Engineering Data Handbook. England : Longman Scientific and Technical 1987. Kemp I. C. 2012. Fundamentals of energy analysis of dryers. Modern Drying Technology. In Energy Savings vol. 4 2012 no. 1 p. 1-46.

  • Kocabiyik H. - Tezer D. 2009. Drying of carrot slices using infrared radiation. In International Journal of Food Science and Technology 2009 no. 44 pp. 953-959.

  • Kowalski S. J. - Mierzwa D. 2011. Hybrid drying of red bell pepper: energy and quality issues. In Drying Technology 2011 no. 29 pp. 1195-1203.

  • Motevali A. - Minaei S. - Khoshtagaza M. H. 2011b. Evaluation of energy consumption in different drying methods. In Energy Conversion and Management vol. 52 2011 no. 2 pp. 1192-1199.

  • Motevali A. - Minaei S. - Khoshtaghaza M. H. - Amirnejat H. 2011a. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. In Energy 2011 no. 36 pp. 6433-6441.

  • Nazghelichi T. - Kianmehr M. H. - Aghbashlo M. 2010. Thermodynamic analysis of fluidized bed drying of carrot cubes. In Energy vol. 35 2010 no. 12 pp. 4679-4684.

  • Soysal A. 2004. Microwave drying characteristics of parsley. In Biosystems Engineering vol. 89 2004 no. 2 pp. 167-173.

  • Umesh Hebbar H. - Vishwanathan K. H. - Ramesh M. N. 2004. Development of combined infrared and hot air dryer for vegetables. In Journal of Food Engineering vol. 65 2004 no. 4 pp. 557-563.

Journal information
Impact Factor

CiteScore 2018: 0.98

SCImago Journal Rank (SJR) 2018: 0.315
Source Normalized Impact per Paper (SNIP) 2018: 0.986

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 298 164 7
PDF Downloads 123 84 1