Thin-layer drying characteristics of chicory root slices

초록

Chicory root slices of 3, 5, and 7 mm were dried in thin layers under hot air at 50degreesC, 60degreesC, 70degreesC, and 80degreesC The drying rate curves showed that the drying of chicory root slices was characterized by a single falling-rate period. An empirically modified form of an exponential model was used to relate the thin-layer drying constant for chicory root slices to drying temperature, which had a good fit to the experimental data. Drying of chicory root slices was greatly influenced by drying temperature and slice thickness. The relationships between the drying constant and the drying temperature, or slice thickness, were established mathematically.

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