EFFECTS OF TEMPERATURE AND THICKNESS ON THE DRYING OF SOLARA POTATO

Abstract

Slide potato drying process in a hot air agent is studied to evaluate the effects of temperature and thickness on the drying kinetics, surface area shrinkage and color of the layer. There is good agreement between the experimental model and the data \(\left(R^{2}=0.899\right)\), this model enables us to calculate the fast drying kinetics to support the design. Higher temperatures accelerated moisture loss, while higher thickness extended drying time. The area ratio ( \(A / A_{0}\) ) decreased alongside the moisture ratio (MR), confirming that water loss directly causes shrinkage. However, 3 mm and 4 mm slices dried at 90°C retained their surface area better than those dried at 50°C and 70°C. In terms of color change, temperature and duration significantly altered sample color; longer drying times resulted in darker coloration, particularly along the edges and surfaces.