In the Philippines, red and yellow onions are frequently
cultivated. The country’s advantageous climate and soil traits create an
optimal setting for growing these onion types. The elevated moisture levels in
onions render them vulnerable to fungal growth, especially Aspergillus niger,
leading to spoilage and economic losses in agriculture. Drying is a method used
to prolong the shelf life of onions by decreasing moisture content and water
activity. Dehydrating onions to a moisture content (MC) of 5% prevents the
proliferation of microorganisms and ultimately extends their shelf life. This
study aims to determine the ideal drying temperature and minimum duration for
onions to reach 5% moisture content by assessing the least energy usage. Three
mathematical models—Laplace Transform Model, Page Model, and Non-linear
Decomposition Model—were analysed to characterise the drying behaviour of
thinly cut red and yellow onions at temperatures of 50, 60, and 70°C, utilising
a tray dryer with 20% relative humidity and an air velocity of 2 m/s. The Page
model provided the optimal fit for red and yellow onions with the smallest
overall error. The optimum drying temperature was observed at 70°C for both red
and yellow onions, which was efficient in producing quality onions without any
fungal growth at the shortest drying time of 25.6 and 24.74 minutes,
respectively. The power requirement calculated at 70°C was 154.18 W for red
onions and 148.07 W for yellow onions.
These results may serve as a basis for developing efficient drying
protocols in red and yellow onion processing industries.
Author(s) Details
Lola Domnina Pestaño
Chemical Engineering Department, Faculty of Engineering, University of
Santo Tomas, Philippines and Research Center for the Natural and Applied Sciences,
University of Santo Tomas, Philippines.
Megan Krisanta E.
Gaspar
Chemical Engineering Department, Faculty of Engineering, University of
Santo Tomas, Philippines and Research Center for the Natural and Applied
Sciences, University of Santo Tomas, Philippines.
Aereous Francesca D.
Quizon
Chemical Engineering Department, Faculty of Engineering, University of
Santo Tomas, Philippines and Research Center for the Natural and Applied
Sciences, University of Santo Tomas, Philippines.
Rhodelie Anne L.
Sandoval
Chemical Engineering Department, Faculty of Engineering, University of
Santo Tomas, Philippines and Research Center for the Natural and Applied
Sciences, University of Santo Tomas, Philippines.
Please see the book here :- https://doi.org/10.9734/bpi/nhstc/v6/6622
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