EFFECT OF DRYING MODE ON DRYING KINETICS OF ONION
- 1 January 1998
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 16 (1), 59-81
- https://doi.org/10.1080/07373939808917392
Abstract
Onion slices 3 mm thick were dried in different modes. Drying at 60°C by convection was taken as a reference process." reviseddate="It has been shown that increase in air temperature increases the rate of drying. Effective diffusivity increases with increasing temperature, but it is strongly dependent on water content. Energy of activation for diffusion is also strongly affected by water content." acceptdate="Stepwise changes in temperature do not result in beneficial effects which could be expected. Extension of drying time was even observed in respect to that obtained at constant 60°C." printpubdate="Drying with infrared energy or assisting convective drying with microwave energy results in increased drying rates and substantial shortening of the drying time.Keywords
This publication has 3 references indexed in Scilit:
- MODEL SELECTI0N IN AIR DRYING OF FOODSDrying Technology, 1992
- DRYING KINETICS OF ONION AND GREEN PEPPERDrying Technology, 1992
- Dehydration of onion: some theoretical and practical considerationsInternational Journal of Food Science & Technology, 1980