Drying Kinetics of Irish Potato Slices Dried in an Arduino-Controlled Convective Heat Dryer

This study investigates the drying kinetics of Irish potato slices using an Arduino controlled convective heat dryer. The experiment examines drying temperatures of 60, 65, 70, and 75°C, coupled with potato slice thicknesses of 3 and 5 mm. The drying process is crucial in preserving food products and extending their shelf life. Understanding the drying kinetics of potato slices under different conditions is essential for optimizing the drying process and maintaining product quality. The experimental setup allows for precise control of drying parameters, facilitating accurate data collection. The research aims to analyze the drying characteristics, including drying rate, moisture content, and drying time, at various temperature and thickness combinations. From the mathematical models obtained, it is evident that correlation coefficients closest to unity is at 70°C for chip thickness of 3 mm whereas the correlation coefficients closest to unity is at 60°C for chip thickness of 5 mm. Also, it is clearly observed that the efficiency of the system is highest with chip thickness of 3 mm dried at 70°C and performance evaluation results indicate that dryer efficiency is contingent on both temperature and thickness of the chips. These findings contribute to enhancing the efficiency and effectiveness of convective heat drying methods for potato slices, offering insights into temperature and thickness effects on the drying process. This study provides valuable information for food processing industries seeking to improve drying techniques for potato products.