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Microwave Drying Characteristics , Kineticsand Drying Quality of Onion Slices ( Allium Cepa L . )
| Content Provider | Semantic Scholar |
|---|---|
| Author | El-Mesery, Hany S. Mao, Hanping |
| Copyright Year | 2016 |
| Abstract | The effect of microwave power ranging from 200 W to 400 W was studied on onion slices ( Allium cepaL.). Drying continued until slices moisture reduced to 0.07 g water/g dry solids. The various factors of the sample that were investigate d w re drying time, drying rate, kinetic rate constant and quality of dry product. It was ob erved that the drying rate was increasing with inc rease in microwave power and drying time decrease with increase in microwave power. The re ydration ratio and total colour difference betw en fresh and dried onion slices was found to increase with increasing microwave output ower while shrinkage ratio decreased with increase microwave power. Various thin layer drying models were considered for the evaluat ion of parameters of drying kinetics, out of which semi empirical Midilli et al. model presented the best fit for all conditions of drying , giving a high value of R 2 (> 0.998) and low value of SEE, RMSE and chi-squar e (χ). |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.aensiweb.net/AENSIWEB/aeb/aeb/2016/March/178-185.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
