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KMID : 1007520090180051293
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Food Science and Biotechnology
2009 Volume.18 No. 5 p.1293 ~ p.1297
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Modeling for Vacuum Drying Characteristics of Onion Slices
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Lee Jun-Ho
Kim Hui-Jeong
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Abstract
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In this study, drying kinetics of onion slices was examined in a laboratory scale vacuum dryer at an air temperature in a range of 50-70oC. Moisture transfer from onion slices was described by applying the Fick’s diffusion model, and the effective diffusivity was calculated. Temperature dependency of the effective diffusivity during drying process obeyed the Arrhenius relationship. Effective diffusivity increased with increasing temperature and the activation energy for the onion slices was estimated to be 16.92 kJ/mol. The experimental drying data were used to fit 9 drying models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the Page and Two-term exponential models were in good agreement with the experimental data obtained.
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KEYWORD
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drying, vacuum, kinetics, onion, thin-layer, model
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