Evaluation of Thin-Layer Drying Models for Describing Drying Kinetics of Sweet Potato (Ipomoea Batatas Lam).

Abstract

It was investigated how sweet potato thin-layer drying behaved in an oven dryer. The drying properties of sweet potato were examined utilizing heated ambient air with 60, 70, and 80°C temperatures and 0.5, 1, and 1.5 m/s airspeeds. The research result was inserted into six empirical models. Three statistical measures were used to compare all of the models: R², SSE, and RMSE. The proportion of inaccuracy between the desired and predicted data was calculated using a variety of activation functions and criteria. The results demonstrate that a two-term drying model has a higher level of agreement with the experiment. It was also revealed how temperatures and velocities of the drying affected the model constants and coefficients. As a result, the new model estimating capability was evaluated.