Thin-layer infrared radiation drying of onion slices

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

253 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)361-366
Number of pages6
JournalJournal of Food Engineering
Issue number3
Publication statusPublished - Apr 2005


  • Convective
  • Drying rate
  • Effective moisture diffusivity
  • Infrared
  • Rehydration ratio

ASJC Scopus subject areas

  • Food Science


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