Abstract
One of the new methods of food drying using infrared heating under vacuum is to increase the drying rate and maintain the quality of dried product. In this study, potato slices were dried using vacuum-infrared drying. Experiments were performed with the infrared lamp power levels 100, 150 and 200 W, absolute pressure levels 20, 80, 140 and 760 mmHg, and with three thicknesses of slices 1, 2 and 3 mm, in three repetitions. The results showed that the infrared lamp power, absolute pressure and slice thickness have important effects on the drying of potato. With increasing the radiation power, reducing the absolute pressure (acts of vacuum) in the dryer chamber and also reducing the thickness of potato slices, drying time and the amount of energy consumed is reduced. In relation to thermal utilization efficiency, results indicated that with increasing the infrared radiation power and decreasing the absolute pressure, thermal efficiency increased.