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Suitability of thin layer models for infrared–hot air-drying of onion slices.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/561/
http://www.sciencedirect.com/science/journal/00236438
10.1016/j.lwt.2005.03.021
 
Title Suitability of thin layer models for infrared–hot air-drying
of onion slices.
 
Creator Praveen Kumar, D. G.
Umesh Hebbar, H.
Ramesh, M. N.
 
Subject 02 Drying and Dehydration
05 Onion
 
Description Onion slices were dried under different processing conditions applying infrared radiation assisted by hot air. Drying temperature, slice thickness, inlet air temperature and air velocity were varied to study the drying behavior. Thin layer models such as Page, modified Page, Fick's and Exponential models, which are used to describe the drying kinetics of food materials, were tested for the combination mode drying. The linear plots for Page and modified Page models gave a better fit (R2=0.980–0.995) over the other two models (R2=0.767–0.933). A combined regression equation developed to predict the drying parameters (k and n) for all the four models gave a fairly good fit (R2=0.852–0.989). The modified Page model gave better predictions for drying characteristics over the other models.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/561/1/LWT_39_%282006%29_700-705.pdf
Praveen Kumar, D. G. and Umesh Hebbar, H. and Ramesh, M. N. (2006) Suitability of thin layer models for infrared–hot air-drying of onion slices. LWT - Food Science and Technology, 39. pp. 700-705. ISSN 0023-6438