Answer with reference to the figure below, which shows isotherms for water in potatoes. Sketch a graph to justify your answers, if necessary.

(a) Would you consider hydroscopic potato? Justify when analyzing figure values and behavior. (b) How much moisture on a dry basis would it be possible to get if we start with a potato slice (slice) with 50% moisture and use drying air with a relative humidity of 30% and a dry bulb temperature of 90C? (c) When using drying air with a relative humidity of 20% and a dry bulb temperature of about 60C, what will be the free humidity of a potato slide that initially has 35% humidity? (d) A psychrometer was used for atmospheric air, obtaining a wet bulb temperature of 20C and a dry bulb temperature of 28C. In a potato drying characterization experiment, the air in the room will be collected, driven by a blower, heated by electrical resistances up to 45C and directed to a ducted tray, where a potato blade is placed. The tray is not far from the air duct outlet and so the drying section must be around 1 atm. To what humidity would it be possible to reduce the solid under the stated test conditions?

50 Equilibrium moisture (Kgwater/kg) solid dry* 100) 25 5C 90C 0 relative air humidity (in fraction) 1,0 50 Equilibrium moisture (Kgwater/kg) solid dry* 100) 25 5C 90C 0 relative air humidity (in fraction) 1,0