American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: Editor-in-chief: Hyo Choi
Open Access
Journal Browser
American Journal of Food Science and Technology. 2015, 3(2), 27-32
DOI: 10.12691/ajfst-3-2-1
Open AccessArticle

Modeling and Evaluation of Thermal Diffusivity and Activation Energy of Potato slices in Forced Convection Multi Tray Solar Dryer

Srivastava A.K1, , Shukla S.K2 and Singh U.K3

1Faculty, Mechanical Engineering Department, SRMGPC, Lucknow U.P, India

2Centre For Energy Resource and Development (CERD), Mechanical Engineering Department, Indian Institute of Technology

3(Banaras Hindu University) Varanasi, India

Pub. Date: March 30, 2015

Cite this paper:
Srivastava A.K, Shukla S.K and Singh U.K. Modeling and Evaluation of Thermal Diffusivity and Activation Energy of Potato slices in Forced Convection Multi Tray Solar Dryer. American Journal of Food Science and Technology. 2015; 3(2):27-32. doi: 10.12691/ajfst-3-2-1


In the work being presented, the modeling and analysis of thermal diffusivity and activation energy of high moisture potato slices in multi tray solar dryer has been investigated. Thin layer drying experiments were conducted on potato slices kept in multi tray cabinet dryer with PCM (Lauric acid) as energy storage system on 14/3/2014 and 24/3/2014 under Indian climatic conditions. The experimental setup consists of a flat plate solar collector with a blower and a drying cabinet with PCM kept in a chamber. The study was performed in the drying temperature ranging from 300.2K to 332K and at 0.4 m/Sec air velocity. Seven common thin layer drying models were fitted to the experimental data and several statistical tools (R2, RMSE and SSE) were used to adjudge the most appropriate model. Logarithmic model for effective moisture diffusivity and quadratic power model for activation energy were found as the most appropriate models for their computation. Effective diffusivity was found to vary from 1.17exp (-7) to 10.0889exp(-7)m2/sec and activation energy was found to vary from 0.0525KJ/mole to 4.524742 KJ/mole. These findings are being presented in this paper.

moisture diffusivity. activation energy. moisture ratio drying time

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit


[1]  Crank, J. 1975. “The Mathematics Of Diffusion.” Vol. 2nd. London, U.K : Clarendon Press, Oxford.
[2]  Zogzas, N.P., Maroulis, Z.B and Marinos- Kouris, D. 1996b. Effective Moisture Diffusivity Estimation From Drying Data. A comparison Between various Methods Of Analysis.” Drying Technology 14 (10): 2225-2253.
[3]  Puyate, Y.T. and Lawrence, C.J.2006.”For The Falling- Rate Period: A Missing link At Moderate Drying intensity.” Chemical Engineering Science 61 (21) : 7177- 7183Sherwood’s Models.
[4]  Karthanos, V.T., Villalobos, G. and Saravacos, G.D. 1990. “Comparison Of Two Methods Of Estimation Of The Effective Moisture Diffusivity From Drying Data.” Journal Of Food Sciences 55 (1): 218 – 231.
[5]  Alp Akin, Necdet Ozbalta and Ali Gungor, 2009, Equilibrium Moisture Content And Equations For Fitting Sorption Isotherms Of Capsicum Annum. ” GIDA (2009) 34 (4): 205- 211.
[6]  Olawale, A.S and S.O. Omole, 2012, Thin layer drying models for sweet potato in Tray Dryer,” Agric Eng Int: CIGR Journal, 14(2) : Manuscript No, 2060.
[7]  Sarsavadia P.N, 2007, “Development Of A Solar Assisted Dryer And Evaluation Of Energy Requirement For The Drying Of Onion.” Renewable Energy, 2007: 32:2529-47.
[8]  Mohmed L.A, Kane CSE, Kouhila M, Jamali A, Mahrouz M and Kecharaou. N 2008,” Thin Layer Modeling of Gelidium Sesquipedale Solar Drying Process.” Energy Conversion Management, 2008: 49: 940-6.
[9]  Ian C. Kemp, et al.2001,” Methods For Processing Experimental Drying Data.” Drying Technology, 19(1), 15-34(2001).
[10]  Abano E.E, Ma.H and W. Qu, 2011,” Influence Of Air Temperature On Drying Kinetics And quality Of Tomato Slices.” J.Food Process Technology 2: 123.
[11]  Abdel basset Bessadok Jemai, 2013,” Characterizing The Drying Kinetics Of Water Content Agro Food Particles Exhibiting Non- Fickian Mass Transfer.” Chemical Engineering Transactions Vol 32, 2013.
[12]  Gupta Akanksha, Shukla S.K. and Srivastava A.K. Analysis of solar drying unit with phase change material storage systems Int. J. Agile Systems and Management, 2013; 6(2): 164-174.
[13]  S.V.Jangam, C.L.Law and A.S.Majumdar. 2010. “Drying Of Foods, Vegetables and Fruits.” Volume 1.
[14]  Shyam S. Sablani and Arun S. Majumdar,” Drying Of Potato, Sweet Potato and Other Roots.” C 2006 By Taylor & Francis.
[15]  Dimitris Marinos- Kouris and Z.B.Maroulis. 2006. Transport Properties In The Drying Of Solids.” C 2006 By Taylor & Francis Group. LLC.