Abstract
Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined. The generated parameters are used to model thin layer drying of onion at different temperatures (40, 50, 60, and 70 °C) and relative humidity of 20%. The effective water diffusivity is in the range of 2.8 × 10−10 m2 s−1 and 8.1 × 10−10 m2 s−1. Unlike the diffusivity, the relative activation energy of the REA is independent on drying conditions and thus the latter approach requires less effort in generating the transport properties. The transport parameters can be applied for assisting in designing dryer units and evaluating the performance of existing dryer units.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Akpinar EK, Bicer Y, Yildiz C (2003) Thin layer drying of red pepper. J Food Eng 59:99–104
Arslan D, Musa Özcan M (2010) Study the effect of sun, oven and microwave drying on quality of onion slices. LWT Food Sci Technol 43:1121–1127
Azzouz S, Guizani A, Jomaa W, Belgith A (2002) Moisture diffusivity and drying kinetic equation of convective drying of grapes. J Food Eng 55:323–330
Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M (2013) Mathematical model of eggplant drying: shrinkage effect. J Food Eng 114:99–105
Carcel JA, Garcia-Perez JV, Benedito J, Mulet A (2012) Food process innovation through new technologies: use of ultrasound. J Food Eng 110:200–207
Chen XD (2007) Moisture diffusivity in food and biological materials. Dry Technol 25:1203–1213
Chen XD, Peng XF (2005) Modified Biot number in the context of air drying of small moist porous objects. Dry Technol 23:83–103
Chen XD, Putranto A (2013) Modeling drying processes: a reaction engineering approach. Cambridge University Press, Cambridge
Cnossen AG, Siebenmorgen TJ, Yang W (2002) The glass transition temperature concept in rice drying and tempering: effect on drying rate. Trans ASAE 45:759–766
Corzo-Martínez M, Corzo N, Villamiel M (2007) Biological properties of onions and garlic. Trends Food Sci Technol 18:609–625
Crank J (1975) Mathematics of diffusions, 2nd edn. Oxford University Press, London
Cuevas M, Martínez-Cartas ML, Perez-Villarejo L, Hernandez L, Garcia-Martin JF, Sanchez S (2019) Drying kinetics and effective water diffusivities in olive stone and olive-tree pruning. Renew Energy 132:911–920
Datta AK (2007) Porous media approaches to studying simultaneous heat and mass transfer in food processes. I: problem formulations. J Food Eng 80:80–95
FAO (2018) Food and Agriculture Organization. FaoStat Database. http://faostat.fao.org
Gunasekaran S (1999) Pulsed microwave drying of food materials. Dry Technol 17:395–412
Ko M-J, Cheigh C-I, Cho S-W, Chung M-S (2011) Subcritical water extraction of flavonol quercetin from onion skin. J Food Eng 102:327–333
Lanzotti V (2006) The analysis of onion and garlic. J Chromatogr A 1112:3–22
Lombard K, Peffley E, Geoffriau E, Thompson L, Herring A (2005) Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. J Food Compos Anal 18:571–581
Mariani VC, de Lima AGB, Coelho LS (2008) Apparent thermal diffusivity estimation of the banana during drying using inverse method. J Food Eng 85:569–579
Mghazli S, Ouhammou M, Hidar N, Lahnine L, Idlimam A, Mahrouz M (2018) Drying characteristics and kinetics solar drying of Moroccan rosemary leaves. Renew Energy 108:303–310
Pan Z, Shih C, McHugh TH, Hirschberg E (2008) Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT Food Sci Technol 41:1944–1951
Putranto A, Chen XD (2018) A successful comparison between a non-invasive measurement of local profiles during drying of a highly shrinkable food material (eggplant) and the spatial reaction engineering approach. J Food Eng 235:23–31
Roberts JH, Tong CH, Lund DB (2002) Drying kinetics and time-temperature distribution of pregelatinized bread. J Food Sci 67:1080–1087
Vaquiro HA, Clemente G, Garcia Perez JV, Mulet A, Bon J (2009) Enthalpy driven optimization of intermittent drying of Mangifera indica L. Chem Eng Res Des 87:885–898
Woo MW, Daud WRW, Mujumdar AS, Talib MZM, Zhonghua W, Tasirin SM (2008) Comparative study of droplet drying models for CFD modelling. Chem Eng Res Des 86:1038–1048
Zhang J, Datta AK (2004) Some considerations in modeling of moisture transport in heating of hygroscopic materials. Dry Technol 22:1983–2008
Author information
Authors and Affiliations
Corresponding authors
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Compaoré, A., Putranto, A., Dissa, A.O. et al. Convective drying of onion: modeling of drying kinetics parameters. J Food Sci Technol 56, 3347–3354 (2019). https://doi.org/10.1007/s13197-019-03817-3
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03817-3