In the dehydration of diced potatoes, the following weights were recorded at various times in the process when dehydration rate was the slowest.

t= 6 hours from start of drying: weight= 2350 g

t= 8 hours from start of drying: weight is 2275 g; moisture content= 15.6%.

In this range of moisture content, the drying rate is proportional to the moisture content, expressed in mathematical form as follows:

dW/dt = - kW

W is the moisture content in g water/g dry matter, and k is a constant.

(a) Derive an equation for the moisture content, W, as a function of time, t, which satisfis the experimental conditions given above.

(b) How long would it take for a product to be dehydrated from 22.5% to 12.5% moisture?

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