Dehydration kinetics of onions

被引：0
作者：
Singh, H [1 ]
Sodhi, NS [1 ]
机构：
[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2000年 / 37卷 / 05期
关键词：
onions; dehydration; shape factor; diffusion; equilibrium moisture content;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Onion slices were dehydrated in a tray drier at 50, 60 and 70 degreesC and the dehydration kinetics was studied. The moisture loss data a ere used to calculate the drying rate and moisture ratio. The results showed that drying of onion occurred in the falling rate period and was governed by moisture diffusion. A mathematical relationship was established between moisture ratio and drying time. The sorption isotherm was also studied for the safe storage of dehydrated onion slices.
引用
收藏
页码：520 / 522
页数：3
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