Abstract This study concerns a purely convective drying of parallelepiped un-blanched potato slices. A numerical model for heat and mass transfer has been developed in Lagrangian referential to overcome the structural changes. The thermo-physical properties of the slices vary with the temperature and moisture content. The finite volume method combined with a typically implicit time pattern was used to solve the model equations. The evaporated mass flux was calculated using the transfer surface area by which the water evaporates, and heat transfer coefficient was estimated using Nusselt number; The inverse method was used in this computation. The experiments were carried out under several thermo-aeraulics conditions in order to determine the most influent operating variable on the drying kinetic. A good agreement between experimental and simulated results was obtained with a moisture content determination coefficient ( R 2 ) higher than 0.9980; Whereas, the surface and center temperatures are higher than 0.9328 and 0.9305 respectively. The results have shown that the air temperature is the most important parameter that controls the drying kinetic.

中文翻译：

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干燥未烫过的马铃薯样品的热含水行为

摘要 本研究涉及平行六面体未漂白马铃薯切片的纯对流干燥。已经在拉格朗日参考中开发了用于热量和质量传递的数值模型以克服结构变化。切片的热物理特性随温度和水分含量而变化。结合典型的隐式时间模式的有限体积方法用于求解模型方程。蒸发质量通量使用水蒸发的传热表面积计算，传热系数使用努塞尔数估计；在这个计算中使用了逆方法。实验是在几个热空气条件下进行的，以确定对干燥动力学影响最大的操作变量。水分含量测定系数（R 2 ）高于0.9980，实验结果与模拟结果吻合良好；而表面和中心温度分别高于 0.9328 和 0.9305。结果表明，空气温度是控制干燥动力学的最重要参数。