DRYING KINETICS OF ONION AND GREEN PEPPER

Abstract

Drying kinetics were examined by introducing one-parameter empirical mass aansfer model, where the characteristic parameter (drying constant), is a function of process variables. The model was tested with data produced in an experimental through dryer, using direct regression analysis. Investigation involved two vegetables (namely, green pepper and onion) and a wide range of characteristic dimensions of samples and air conditions (temperature, humidity, and velocity). The parameters of the model considered were found to be greatly affected by sample characteristic dimension and air temperature.