ABSTRACT
In this work, a low dimensional lumped parameter model describing the variation of moisture content and temperature of the potato chips undergoing drying in a batch tray dryer is developed using conservation of mass and energy. The model also captures the temperature and moisture content dynamics of the air draft in the dryer. Experimental data obtained were obtained using a computer controlled batch tray drier equipped with automatic data logging facility in the Chemical Engineering Laboratory of Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria. The differential equations derived were solved with the aid of MATLAB using ode45 function. There was close agreement between experimental data and simulation result. The variation of the potato temperature and moisture content obtained from the model followed the trend observed in the experiment. This simple model can thus be used to configure an appropriate controller to regulate the drying temperature, moisture content as well as the air draft temperature