Mathematical Modeling of Onion Drying Process Using Hot Air Dryer

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 10, Volume 6, Issue 3 - Serial Number 13, October 2010   

Document Type: Short Article

DOI: 10.22067/ifstrj.v6i3.9106

Authors

Sedigheh Abbasi^{* 1}; Seyed Mahmoud Mousavi²; Mohebbat Mohebbi³

¹Esfarayen Higher Education Complex

²-

³Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

The main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. The investigation of the experimental data shows the onion drying happens only in falling rate zone. The experimental data have been fitted with 12 emprical models and 74 regression models. The results showed that at 60, 70, 80 and 90 , “Midilli-Kucuk” model is the best model. The results obtaine from regression model shows that the best model is 10th order polynomial. Overall, it can be concluded the best polynomial model is slightly better than the best empirical model.

Keywords: Drying, Onion, Modeling, Moisture

References