Moisture Transport Mechanism and Drying Kinetic of Fresh Harvested Red Onion Bulbs under Dehumidified Air

被引：15

作者：

Asiah, Nurul ^{[1
]}

Djaeni, Mohamad ^{[2
]}

Hii, Ching Lik ^{[3
]}

机构：

[1] Univ Bakrie, Dept Food Sci & Technol, Suite GF-22,Jl HR,Rasuna Said Kav C-22, Jakarta 12920, Indonesia

[2] Diponegoro Univ, Dept Chem Engn, Jl Prof Soedarto,Kampus Undip Tembalang, Semarang 50239, Indonesia

[3] Univ Nottingham, Food & Pharmaceut Engn Res Grp, Dept Chem & Environm Engn, Fac Engn, Malaysia Campus,Jalan Broga, Semenyih 43500, Selangor Darul, Malaysia

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2017年 / 13卷 / 09期

关键词：

red onion bulbs; drying kinetics; moisture diffusivity; moisture transfer; TEMPERATURE; SLICES;

D O I：

10.1515/ijfe-2016-0401

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Drying plays an important role in post-harvest handling of onion for prolonging storage time. This research focuses on the drying studies of red onion bulbs using dehumidified air. The works were carried out by observing the microscopic structure of red onion bulbs layer and followed by developing mass transfer model for moisture diffusion during drying. Moisture diffusivity was estimated from drying experiments conducted at various temperatures (40, 50 and 60 degrees C) using the unsteady state solutions of Fick's second law model. The diffusivity values were used to predict the drying kinetics as well as effective drying time for different air relative humidity. Results showed that combination of low relative humidity and low drying temperature significantly improved drying rate and reduced drying time.

引用

页数：8