Mathematical modelling and exergo-environmental analysis of drying potato samples in a waste heat-based convective dryer

Understanding the drying kinetics within a food dryer is an important step towards its improvement. This study investigates of potato slices in recently proposed waste-heat based convective dryer. Statistical analyses are conducted for ten dissimilar mathematical models to choose best fit model experimental data at various temperatures (70 °C, 60 and 50 °C). Results show that Midilli et al. describe as it offers root mean square error (RMSE) 0.0022, coefficient determination (R2) 0.99, reduced chi-square (?2) 9.2 ×10?7. also demonstrate activation energy 47.19 kJ?mol effective moisture diffusivity dried sample 4.22 ×10?10 11.67 × 10?10 m2/s air temperature 50–70 °C. Moreover, if used instead electric can reduce external requirement by 29.98 MJ/kg. Exergo-environmental analysis shows CO2 emission mitigation values 20-year life cycle periods 184.46 kg/year 17.24 tons, respectively. Therefore, successful industrial application system might be striding stone advancement energy-efficient sustainable systems.