Thin-layer infrared radiation drying of onion slices

G. P. Sharma*, R. C. Verma, P. B. Pathare

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةمقالمراجعة النظراء

255 اقتباسات (Scopus)

ملخص

A laboratory scale infrared-convective dryer was developed and single layer drying of onion slices was carried out at infrared power levels of 300, 400 and 500 W, drying air temperatures of 35, 40 and 45°C and inlet drying air velocities of 1.0, 1.25 and 1.5 m/s. The drying time reduced by about 2.25 times on increasing infrared power from 300 to 500 W, air temperature 35-45°C and air velocity from 1.0 to 1.5 m/s. Effective moisture diffusivity varied from 0.21×10-10 to 1.57×10-10 m2/s and was significantly influenced by infrared power and air temperature. The rehydration ratio of dehydrated onion slices was found to be in the range of 4.5 and 5.3.

اللغة الأصليةEnglish
الصفحات (من إلى)361-366
عدد الصفحات6
دوريةJournal of Food Engineering
مستوى الصوت67
رقم الإصدار3
المعرِّفات الرقمية للأشياء
حالة النشرPublished - أبريل 2005

ASJC Scopus subject areas

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