Effective moisture diffusivity of onion slices undergoing infrared convective drying

Pankaj B. Pathare; G. P. Sharma

doi:10.1016/j.biosystemseng.2005.12.010

Effective moisture diffusivity of onion slices undergoing infrared convective drying

Pankaj B. Pathare^*, G. P. Sharma

^*Corresponding author for this work

Soils, Water and Agricultural Engineering

Research output: Contribution to journal › Article › peer-review

136 Citations (Scopus)

Abstract

Drying experiments of onion slices (6 mm thickness) were carried out by using infrared convective drying. Infrared convective drying of onion slices was observed to be a falling rate process. The average effective moisture diffusivity of onion slices ranged between 0·2514×10^-10 and 0·3233×10^-10 m² s^-1. The values of average effective moisture diffusivity increased for the same values of drying air temperature and air velocity as applied radiation intensity was increased. Average effective moisture diffusivity decreased at all air temperature and applied radiation intensity with increase in air velocity. The activation energy in infrared convective drying between 5·06 and 10·63 kJ mol^-1. It has been indicated that decrease in energy of activation caused an increase in drying rate.

Original language	English
Pages (from-to)	285-291
Number of pages	7
Journal	Biosystems Engineering
Volume	93
Issue number	3
DOIs	https://doi.org/10.1016/j.biosystemseng.2005.12.010
Publication status	Published - Mar 2006

ASJC Scopus subject areas

Control and Systems Engineering
Food Science
Animal Science and Zoology
Agronomy and Crop Science
Soil Science

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10.1016/j.biosystemseng.2005.12.010

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title = "Effective moisture diffusivity of onion slices undergoing infrared convective drying",

abstract = "Drying experiments of onion slices (6 mm thickness) were carried out by using infrared convective drying. Infrared convective drying of onion slices was observed to be a falling rate process. The average effective moisture diffusivity of onion slices ranged between 0·2514×10-10 and 0·3233×10-10 m2 s-1. The values of average effective moisture diffusivity increased for the same values of drying air temperature and air velocity as applied radiation intensity was increased. Average effective moisture diffusivity decreased at all air temperature and applied radiation intensity with increase in air velocity. The activation energy in infrared convective drying between 5·06 and 10·63 kJ mol-1. It has been indicated that decrease in energy of activation caused an increase in drying rate.",

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AU - Sharma, G. P.

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N2 - Drying experiments of onion slices (6 mm thickness) were carried out by using infrared convective drying. Infrared convective drying of onion slices was observed to be a falling rate process. The average effective moisture diffusivity of onion slices ranged between 0·2514×10-10 and 0·3233×10-10 m2 s-1. The values of average effective moisture diffusivity increased for the same values of drying air temperature and air velocity as applied radiation intensity was increased. Average effective moisture diffusivity decreased at all air temperature and applied radiation intensity with increase in air velocity. The activation energy in infrared convective drying between 5·06 and 10·63 kJ mol-1. It has been indicated that decrease in energy of activation caused an increase in drying rate.

AB - Drying experiments of onion slices (6 mm thickness) were carried out by using infrared convective drying. Infrared convective drying of onion slices was observed to be a falling rate process. The average effective moisture diffusivity of onion slices ranged between 0·2514×10-10 and 0·3233×10-10 m2 s-1. The values of average effective moisture diffusivity increased for the same values of drying air temperature and air velocity as applied radiation intensity was increased. Average effective moisture diffusivity decreased at all air temperature and applied radiation intensity with increase in air velocity. The activation energy in infrared convective drying between 5·06 and 10·63 kJ mol-1. It has been indicated that decrease in energy of activation caused an increase in drying rate.

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Effective moisture diffusivity of onion slices undergoing infrared convective drying

Abstract

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