Drying characteristics of onion shreds under different drying methods

NIHAR R SAHOO; LALIT M BAL; U S PAL; DIPIKA SAHOO

doi:10.56093/ijas.v89i10.94642

Authors

NIHAR R SAHOO Associate Professor, Orissa University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India
LALIT M BAL Assistant Professor, College of Agriculture, Tikamgarh, JNKVV, Jabalpur
U S PAL Professor, Department of Agricultural Processing and Food Engineering, CAET, OUAT, Bhubaneswar
DIPIKA SAHOO Associate Professor, Dept. of Horticulture, College of Agriculture, Chipilima, OUAT, Bhubaneswar

https://doi.org/10.56093/ijas.v89i10.94642

Keywords:

Drying characteristics, Hot air dryer, Heat pump dryer, Microwave assisted dryer, Onion shreds

Abstract

Experiments were conducted to study drying characteristics of onion shreds in heat pump drying at 35, 40, 45 and 50ÂºC, microwave assisted convective drying at 50ÂºC convective air temperature at four microwave power levels, i.e. 120, 240, 360 and 480 W and convective hot air drying at 50ÂºC (46Â±4% R.H.), 55ÂºC (35Â±4% R.H.), 60ÂºC (28Â±4% R.H.) and 65ÂºC (20Â±4% R.H.). Drying rate was found to increase with increase in drying air temperature in all drying methods and microwave power level in microwave assisted convective drying. The drying times observed for bringing down the moisture content of onion shreds from 675.8 to 6Â±2.5 % (d.b.) were 480 min (maximum) for hot air drying (50ÂºC, 46Â±4% R.H.), 360 min for heat pump drying (50ÂºC, 15Â±2% R.H.) and 75 min (minimum) for microwave assisted convective drying (240 W power and 50ÂºC). The Page model can be used to predict moisture content of onion shreds at any time during drying process under different conditions with an acceptable accuracy.

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