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35th International Conference on Food Science and Technology

Prague, Czech Republic
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Thin Layer Drying Characteristics of Sweet Potato Starch Based Films and Mathematical Modelling

Cozy Saini, Sukhcharn Singh and D.C. Saxena

Drying kinetics of sweet potato starch based films was studied at different temperatures (45, 50, 55 and 60°C). Films were prepared by casting technique and were dried in hot air oven. In declining rate period, moisture transfer from films was described by applying the Page’s model, and the rate constant (k) was calculated. Results indicated that removal of moisture from these thin films was fast in initial hours and with increase of temperature as well. The effect of temperature on rate constant (k) was interpreted according to Arrhenius law. The rate constant increased (0.000–0.002 h-1) with the drying air temperature.