Characterisation of Potato Slices During Drying: Density, Shrinkage, and Thermodynamic of Sorption

In this study, we are interested in a thermo-physic characterisation during hot air drying of one food product: the potato. The drying kinetics of potato slices are determined at three temperatures and three air velocities. The evolution of the density and the material shrinkage are determined and commented. We finish with the equilibrium moisture relations for the product. From experimental data, we have modeled the desorption isotherms using the GAB model. From the results, we notice that this model perfectly describes the measures with correlation factors superior to 97%. A thermodynamic analysis of isotherms has been made: the heat of sorption is calculated; the entropy of sorption has also been determined and has been commented..