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Experimental data on convective drying of potato samples with different thickness

机译：不同厚度马铃薯样品的对流干燥实验数据

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摘要

A laboratory setup is developed to examine the characteristics of convective drying of a moist potato sample. The thickness effect (5, 10 and 15 mm) of product on heat and mass transfer during potato drying was presented. Potato samples were dried at temperature of 51 °C and air velocity of 1 m s−1. Structural Change (length, width and thickness) of the samples were measured during drying. The heat distribution at different locations, sides surfaces and heart of the samples, was acquired at a time interval of 30 min for the test period. According to drying rate, potato drying is predominantly in the falling rate period. The moisture diffusivity data determined from experimental convective drying kinetics. The method based on the analytical solution of a fickian diffusive model has been developed to both evaluate the sample thickness effects on moisture diffusivity. Moreover, this dataset is made public in order to be used by other researchers studying the performances analysis of the drying systems.
机译：建立了实验室设置，以检查湿马铃薯样品的对流干燥特性。提出了马铃薯干燥过程中产品厚度（5、10和15？mm）对传热和传质的影响。马铃薯样品在51 C的温度和1 m s -1 的风速下干燥。在干燥过程中测量样品的结构变化（长度，宽度和厚度）。在测试期间，以30分钟的时间间隔获取样品不同位置，侧面和心脏的热分布。根据干燥速率，马铃薯干燥主要在下降速率时期。由实验对流干燥动力学确定的水分扩散率数据。已经开发了基于菲克扩散模型的解析解的方法来评估样品厚度对水分扩散率的影响。此外，该数据集已公开，以供其他研究干燥系统性能分析的研究人员使用。

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