Thin-layer infrared radiation drying of onion slices

G. P. Sharma; R. C. Verma; P. B. Pathare

doi:10.1016/j.jfoodeng.2004.05.002

Thin-layer infrared radiation drying of onion slices

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

^*Corresponding author for this work

Soils, Water and Agricultural Engineering

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

252 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	361-366
Number of pages	6
Journal	Journal of Food Engineering
Volume	67
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2004.05.002
Publication status	Published - Apr 2005

Keywords

Convective
Drying rate
Effective moisture diffusivity
Infrared
Rehydration ratio

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2004.05.002

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@article{119e9ad4980440ccb877389cf057c04e,

title = "Thin-layer infrared radiation drying of onion slices",

abstract = "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.",

keywords = "Convective, Drying rate, Effective moisture diffusivity, Infrared, Rehydration ratio",

author = "Sharma, {G. P.} and Verma, {R. C.} and Pathare, {P. B.}",

note = "Funding Information: The authors are thankful to The Institution of Engineers (India), Kolkata for providing financial support to carry out this research work and Dean CTAE, Udaipur for providing necessary facilities for experimentation.",

year = "2005",

month = apr,

doi = "10.1016/j.jfoodeng.2004.05.002",

language = "English",

volume = "67",

pages = "361--366",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier Limited",

number = "3",

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T1 - Thin-layer infrared radiation drying of onion slices

AU - Sharma, G. P.

AU - Verma, R. C.

AU - Pathare, P. B.

N1 - Funding Information: The authors are thankful to The Institution of Engineers (India), Kolkata for providing financial support to carry out this research work and Dean CTAE, Udaipur for providing necessary facilities for experimentation.

PY - 2005/4

Y1 - 2005/4

N2 - 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.

AB - 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.

KW - Convective

KW - Drying rate

KW - Effective moisture diffusivity

KW - Infrared

KW - Rehydration ratio

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DO - 10.1016/j.jfoodeng.2004.05.002

M3 - Article

AN - SCOPUS:9944258461

SN - 0260-8774

VL - 67

SP - 361

EP - 366

JO - Journal of Food Engineering

JF - Journal of Food Engineering

IS - 3

ER -

Thin-layer infrared radiation drying of onion slices

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

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