شماره ركورد كنفرانس :
5048
عنوان مقاله :
Modeling of moisture ratio and shrinkage of onion slices during hot air drying
Author/Authors :
Sedigheh ،Abbasi Chemical Engineering Dept - Faculty of Engineering - Ferdowsi University of Mashhad , Mahmood ،Mousavi Chemical Engineering Dept - Faculty of Engineering - Ferdowsi University of Mashhad , Mohebbat ،Mohebbi Food Science & Technology Dept - College of Agriculture - Ferdowsi University of Mashhad
كليدواژه :
Moisture ratio , Shrinkage , Onion , Drying , Modeling
عنوان كنفرانس :
ششمين كنگره بين المللي مهندسي شيمي
چكيده لاتين :
Onion slices were dried under different processing conditions by hot air dryer. Slice thickness, air velocity were
constant and inlet air temperature, drying time were varied to study the drying and shrinkage behavior. Thin layer
drying of onion slices was carried out at air temperatures of 60, 70, 80 and 90 °C and air velocity of 1.5 m s . The
constant rate period is absent from the drying curves. The drying process took place in the falling rate period. 12
available moisture ratio models and 5 available shrinkage models were fitted to the drying data. In modeling ofmoisture
ratio the Midilli-Kucuk model, and for modeling of shrinkage, at air temperatures of 60 and 70 °C the Lozano 1983
model , and at air temperatures of 80 and 90 °C Vazquez model had a higher correlation coefficient ( R2 ), and low sum
of squares error ( SSE ) and thus predicted drying and shrinkage behaviour of the onion slices more accurately.
