Research on Mathematical Model of Hot Air Drying of Onion
DOI:
https://doi.org/10.6911/WSRJ.202506_11(6).0008Keywords:
Onion; hot air drying; drying mathematical model; drying process parameters; numerical modeling.Abstract
Onions' pronounced perishability stems from their elevated moisture content. While hot air drying prevails as a common dehydration method, empirical determination of process parameters frequently compromises operational efficiency and product quality. This investigation employed single-factor experimentation to establish optimal drying conditions, revealing an inverse correlation between drying duration and thermal parameters (temperature: 60-80°C; airflow velocity: 1.5-2.5 m/s), contrasted by direct proportionality to accumulation thickness (15-25 mm). Quantitative analysis identified the effective moisture diffusion coefficient (Deff: 2.17×10⁻¹⁰ to 6.43×10⁻¹⁰ m²/s) and activation energy (Ea: 32.18 kJ/mol) within characteristic ranges, with the modified Page model demonstrating optimal suitability (R²=0.9973, χ²=0.0008) for process characterization. These findings provide a scientific foundation for enhancing dehydration kinetics and preserving organoleptic properties in onion processing, offering crucial guidance for industrial dryer optimization.
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