Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Modeling for Vacuum Drying Characteristics of Onion Slices

  • Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University) ;
  • Kim, Hui-Jeong (Department of Food Science and Engineering, Daegu University)
  • Published : 2009.10.31
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Abstract

In this study, drying kinetics of onion slices was examined in a laboratory scale vacuum dryer at an air temperature in a range of $50-70^{\circ}C$. 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.

Keywords

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