Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

The chicory root slices of 3, 5, and 7 mm were dried in thin layers under hot air at 50, 60, 70, and 80 C. The drying characteristics curves (drying rate curves) showed that the drying of chicory root slices was in a single falling rate period. An empirically modified form of an exponential model was used to relate the thin layer drying constant for chicory root slices to drying temperature, which had a good fit to the experimental data. Drying of chicory root slices was greatly influenced by drying temperature and slice thickness. The relationships between the drying constant and the drying temperature or slice thickness were established mathematically.