Abstract
Onion shreds of 2 mm thickness were dried in convective hot air dryer (HAD) at 60°C (28 ± 4% R.H.), heat pump dryer (HPD) at 50° C (15 ± 2% R.H.) and microwave assisted convective dryer (MWD) at 240 W power and 500 C individually and with combinations of drying methods. Drying times were observed to be 300, 360 and 75 min for lowering the moisture content of onion shreds from 675.8% to 6±1% (g/g dry matter) in HAD, HPD and MWD. In combination drying, application of MWD for completing drying after HAD or HPD reduced the drying time significantly, but there was higher discolouration of the products. Total drying time for HPD(50°C)-HAD(60°C) combination was lower with higher overall drying rate as compared to HAD(60°C)-HPD(50°C) drying. HAD(60°C)- HPD(50°C) combination drying yielded products of better colour, whereas the retention of pyruvic and ascorbic acids was higher in HPD(50°C)-HAD(60°C) drying method.
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Claims 9
Claim · model-written summary
Hot air drying required 300 min to lower onion moisture content.
Allium cepaNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying times were observed to be 300, 360 and 75 min for lowering the moisture content of onion shreds from 675.8% to 6±1% (g/g dry matter) in HAD, HPD and MWD”
Claim · model-written summary
Heat pump drying required 360 min to lower onion moisture content.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying times were observed to be 300, 360 and 75 min for lowering the moisture content of onion shreds from 675.8% to 6±1% (g/g dry matter) in HAD, HPD and MWD”
Claim · model-written summary
Microwave assisted drying required 75 min to lower onion moisture content.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying times were observed to be 300, 360 and 75 min for lowering the moisture content of onion shreds from 675.8% to 6±1% (g/g dry matter) in HAD, HPD and MWD”
Claim · model-written summary
Completing hot air drying with microwave drying significantly reduced drying time.
Not reportedTaxon
Verbatim
e0“application of MWD for completing drying after HAD or HPD reduced the drying time significantly”
Claim · model-written summary
Completing heat pump drying with microwave drying significantly reduced drying time.
- Treatment
- MWD for completing drying after HAD or HPDe0
- Outcome
- drying timee0
- Direction
- reducede0
- Comparator
- HPDe0
Not reportedTaxon
Verbatim
e0“application of MWD for completing drying after HAD or HPD reduced the drying time significantly”
Claim · model-written summary
Microwave completion after hot air or heat pump drying increased product discolouration.
- Treatment
- MWD for completing drying after HAD or HPDe0
- Outcome
- discolouration of the productse0
- Direction
- highere0
Not reportedTaxonComparator
Verbatim
e0“application of MWD for completing drying after HAD or HPD reduced the drying time significantly, but there was higher discolouration of the products”
Claim · model-written summary
HPD followed by HAD had lower total drying time and higher drying rate than the reverse sequence.
- Treatment
- HPD(50°C)-HAD(60°C)e0
- Outcome
- Total drying timee0
- Direction
- lowere0
- Comparator
- HAD(60°C)-HPD(50°C)e0
Not reportedTaxon
Verbatim
e0“Total drying time for HPD(50°C)-HAD(60°C) combination was lower with higher overall drying rate as compared to HAD(60°C)-HPD(50°C) drying”
Claim · model-written summary
HAD followed by HPD yielded better product colour.
Not reportedTaxonComparator
Verbatim
e0“HAD(60°C)- HPD(50°C) combination drying yielded products of better colour”
Claim · model-written summary
HPD followed by HAD gave higher pyruvic and ascorbic acid retention.
Not reportedTaxonComparator
Verbatim
e0“retention of pyruvic and ascorbic acids was higher in HPD(50°C)-HAD(60°C) drying method”
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