Some Fundamental Attributes of Far Infrared Radiation Drying of Potato

Drying experiments were carried out using a far infrared heater to examine the drying characteristics of potato slices. The effect of several parameters e.g. radiation intensity, inlet air velocity and relative humidity on moisture and temperature history are presented. FIR drying of potato was observed to be a falling rate process. Drying rates were negatively correlated with air velocity. Relative humidity did not influence the drying rate. It was found that the modified exponential law describes the moisture removal of potato within an acceptable range.