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A trapezoid-shaped potato with base lengths of 1.5 cm and 2.0 cm respectively and a height/thickness...

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Mechanical Engineering

  1. A trapezoid-shaped potato with base lengths of 1.5 cm and 2.0cm respectively and a height/thickness of 0.5 cm was dried at atemperature of 70 oC in a convective oven for 24 h, ifthe surface temperature of the potato remained at 65 oCthroughout the drying operation, describe the different changesthat occurs during the constant and falling rate periods.

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