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Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying

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Abstract

Onion slices were dried using two different drying techniques, convective and microwave drying. Convective drying treatments were carried out at different temperatures (50, 60 and 70 °C). Three different microwave output powers 328, 447 and 557 W were used in microwave drying. In convective drying, effective moisture diffusivity was estimated to be between 3.49 × 10−8 and 9.44 × 10−8 m2 s−1 within the temperature range studied. The effect of temperature on the diffusivity was described by the Arrhenius equation with an activation energy of 45.60 kJ mol−1. At increasing microwave power values, the effective moisture diffusivity values ranged from 2.59 × 10−7 and 5.08 × 10−8 m2 s−1. The activation energy for microwave drying of samples was calculated using an exponential expression based on Arrhenius equation. Among of the models proposed, Page’s model gave a better fit for all drying conditions used.

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Abbreviations

a, b, c, n :

Constants of models

D eff :

Effective diffusivity (m2 s−1)

D 0 :

Pre-exponential factor of the Arrhenius equation (m2 s−1)

E a :

Activation energy (kJ mol−1 or Wg−1)

k :

Rate constants in models (min−1)

k 0 :

Pre-exponential constant (min−1)

L :

Thickness of the slab (m)

m :

Raw of weight of sample (g)

M:

Moisture content (kg water/kg dry matter)

M e :

Equilibrium moisture content (kg water/kg dry matter)

M 0 :

Initial moisture content (kg water/kg dry matter)

MR:

Moisture ratio

N :

Number of observations

P :

Microwave output power (W)

R 2 :

Determination coefficient

RMSE:

Root mean square error

T :

Temperature (°C)

t :

Drying time (min)

χ 2 :

Reduced Chi square

z :

Number of constants in models

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Authors and Affiliations

  1. Department of Food Engineering, Pamukkale University, Kinikli, 20070, Denizli, Turkey

    Engin Demiray, Anıl Seker & Yahya Tulek

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  1. Engin Demiray
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  2. Anıl Seker
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  3. Yahya Tulek
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Correspondence to Engin Demiray.

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Demiray, E., Seker, A. & Tulek, Y. Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying. Heat Mass Transfer 53, 1817–1827 (2017). https://doi.org/10.1007/s00231-016-1943-x

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  • DOI: https://doi.org/10.1007/s00231-016-1943-x

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