Development of a solar-assisted dryer and evaluation of energy requirement for the drying of onion

Sarsavadia, P.N.

doi:10.1016/j.renene.2006.12.019

Cited by 96 publications

(31 citation statements)

References 9 publications

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“…These were observed to be lower in the samples dried in a heat pump-assisted convective drier. Sarsavadia (34) reported that during longer drying period the product was exposed to the atmospheric oxygen, which has an adverse eff ect on some quality aspects like reduction in ascorbic acid in the fi nal product. Adam et al (30) also found that longer drying resulted in the decrease of pyruvate and ascorbic acid contents.…”

Section: Samples Dried In Heat Pump-assisted Convective Driermentioning

confidence: 99%

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Sahoo¹,

Bal²,

Pal³

et al. 2015

Food Technol. Biotechnol.

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SummaryExperiments were conducted on dry untreated onion shreds (2 mm thickness) or treated with salt (5 % solution) and potassium metabisulphite (0.5 % solution) in convective drier at 50 °C ((46±4) % relative humidity (RH)), 55 °C ((35±4) % RH), 60 °C ((28±4) % RH) and 65 °C ((20±4) % RH), heat pump-assisted convective drier at 35 °C ((32±2) % RH), 40 °C ((26±2) % RH), 45 °C ((19±2) % RH) and 50 °C ((15±2) % RH) and microwave-assisted convective drier at four microwave power levels, i.e. 120, 240, 360 and 480 W. The quality parameters of the dried onion shreds, namely rehydration ratio, colour diff erence, pyruvic and ascorbic acid contents and sensory scores were evaluated. The quality of dehydrated onion shreds was observed to be comparatively be er when treated in heat pump drier at 50 °C, followed by that in microwave-assisted convective drier at 240 W and 50 °C, and last in convective drier at 60 °C. The onion shreds pretreated with potassium metabisulphite retained be er colour of the dried product irrespective of drying methods. Therefore, heat pump drying may be recommended as one of the best drying methods for onion shreds, because it maintains the fi nal product quality, which has practical importance for the food industry.

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Section: Samples Dried In Heat Pump-assisted Convective Driermentioning

confidence: 99%

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Sahoo¹,

Bal²,

Pal³

et al. 2015

Food Technol. Biotechnol.

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show abstract

“…It is also noted that the large drying period for which the product is exposed to the atmospheric oxygen has an adverse effect on some quality aspects like reduction in ascorbic acid, etc. (Sarsavadia, 2007). The increase in total phenolics is possibly due to the liberation of phenolic compounds from the matrix during the drying process.…”

Section: Mineralsmentioning

confidence: 99%

Study the effect of sun, oven and microwave drying on quality of onion slices

Arslan

Özcan

2010

LWT - Food Science and Technology

209

115

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“…Several works have been focused on convective drying of various Allium genus plants such as garlic (Madamba et al 1996;Krokida et al 2003;Sacilik and Unal 2005;Méndez-Lagunas and Castaigne 2008), onion (Elustondo et al 1996;Pezzutti and Crapiste 1997;Sarsavadia et al 1999;Krokida et al 2003;Kaymak-Ertekin and Gedik 2004;Sarsavadia 2007;Mota et al 2010) and leek (Doymaz 2008). In these works, the main interest was to study the effects of drying air parameters (air temperature and velocity) on moisture migration inside the product in order to optimize drying operating conditions.…”

Section: Introductionmentioning

confidence: 99%

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

et al. 2014

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The present study deals with the valorization of an edible spontaneous plant of the Tunisian arid areas: Allium roseum. This plant is traditionally used for therapeutic and culinary uses. Thin-layer drying behavior of Allium roseum leaves was investigated at 40, 50 and 60°C drying air temperatures and 1 and l.5 m/s air velocity, in a convective dryer. The increase in air temperature significantly affected the moisture loss and reduced the drying time while air velocity was an insignificant factor during drying of Allium roseum leaves. Five models selected from the literature were found to satisfactorily describe drying kinetics of Allium roseum leaves for all tested drying conditions. Drying data were analyzed to obtain moisture diffusivity values. During the falling ratedrying period, moisture transfer from Allium roseum leaves was described by applying the Fick's diffusion model.

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Development of a solar-assisted dryer and evaluation of energy requirement for the drying of onion

Cited by 96 publications

References 9 publications

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Impact of Pretreatment and Drying Methods on Quality Attributes of Onion Shreds

Study the effect of sun, oven and microwave drying on quality of onion slices

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

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