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A self-made ecological barn, which is situated on the "Mazkalnini" individual agricultural farm in Tervete Region (Latvia), was equipped with a grain storage and drying facility having computerized monitoring of moisture and temperature. The purpose of the equipment was to bring the condition of air to the desirable temperature and moisture by preheating it with the help of the sun
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International Journal of Food Microbiology
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In this paper, an experimental study on the convective drying of spunta variety potato is presented. The first objective of this study consists in presenting data on the shrinkage of the product as a 3-D variable, for different values of moisture content and drying temperature. The second objective consists in determining the evolution of the average water content of a thin layer of the product and the temperature profiles inside one sample in function of the constraints of drying.
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