Res. Agr. Eng., 2014, 60(3):92-99 | DOI: 10.17221/22/2012-RAE

Dehydration kinetics of onion slices in osmotic and air convective drying processOriginal Paper

V.A. Revaskar1, P.S. Pisalkar2, P.B. Pathare3, G.P. Sharma1
1 Department of Processing & Food Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, India
2 Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, India
3 Department of Process & Chemical Engineering, University College Cork, Ireland

The effect of different pre-treatments (i.e. osmotic dehydration in 10, 15 and 20°Brix NaCl solution and drying air temperature of 50, 60 and 70°C) on drying behaviour of onion slices were investigated. The onion slices were dried in a laboratory model tray dryer. Drying of onion slices occurred in falling rate period. Five thin-layer drying models (Exponential, Page, Henderson and Pabis, Logarithmic and Power law) were fitted to the moisture ratio data. Among the drying models investigated, the Page model satisfactorily described the drying behaviour of onion slices. The effective moisture diffusivity of pre-treated samples was higher than that of non-treated samples

Keywords: onion; drying; mathematical models; diffusivity; osmotic dehydration

Published: September 30, 2014  Show citation

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Revaskar VA, Pisalkar PS, Pathare PB, Sharma GP. Dehydration kinetics of onion slices in osmotic and air convective drying process. Res. Agr. Eng. 2014;60(3):92-99. doi: 10.17221/22/2012-RAE.
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