Drying kinetics on mass reduction with natural operation of potatoes as simulation model

Abstract

Abstract The increase in cases of coronavirus infection causes research to be carried out at home. This is due to the rapid mutation of the coronavirus. So far, WHO has confirmed 4 variants of the coronavirus. The research carried out this time is to make a kinetic model and the percent reduction in mass in potato samples by drying using sunlight as a form of research effort carried out at home. This drying has been done before and this time it is compared with previous research data. The results obtained are that there is a difference, namely the percent reduction in sample mass before and after drying. In the sample carried out this time, the percent mass reduction on the first day was very large, but when tested on the last day it was superior to the previous research, which means that the surface area of the sample accelerates the drying process.