A Mathematical Model for Vacuum Far-Infrared Drying of Potato Slices

A mathematical model of mass and heat transfer for vacuum far-infrared drying of potato slices is introduced in this study on the basis of energy and diffusion equations. The finite difference method is used to mathematically simulate the sample temperature and moisture content in different drying conditions. Calculated results are compared with the experimental findings at varying conditions of heater temperature (120 degrees C, 140 degrees C, and 160 degrees C), chamber pressure (1500, 8000, and 15000Pa), sample thickness (0.004, 0.006, and 0.008m), and radiation distance (0.08, 0.12, and 0.16m). Comparison results show that the model fits well the changes in sample temperature and moisture content at different times of drying, with the values of the coefficient of determination close to 1.0 and the relative error values less than 10%.