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Convective drying of onion: modeling of drying kinetics parameters.

Authors :
Compaoré, Aboubakar
Putranto, Aditya
Dissa, A. O.
Ouoba, Samuel
Rémond, Romain
Rogaume, Yann
Zoulalian, André
Béré, Antoine
Koulidiati, Jean
Source :
Journal of Food Science & Technology; Jul2019, Vol. 56 Issue 7, p3347-3354, 8p
Publication Year :
2019

Abstract

Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8 × 10<superscript>−10</superscript> m<superscript>2</superscript> s<superscript>−1</superscript> and 8.1 × 10<superscript>−10</superscript> m<superscript>2</superscript> s<superscript>−1</superscript>. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
00221155
Volume :
56
Issue :
7
Database :
Complementary Index
Journal :
Journal of Food Science & Technology
Publication Type :
Academic Journal
Accession number :
137075510
Full Text :
https://doi.org/10.1007/s13197-019-03817-3