Assessments of Kinetics, Energy Analysis and Physicochemical Properties of Onion Powder Processing by Convective Drying
Year: 2025
Type: article
Abstract: In this study, the effects of NaCl used at rates of 0, 10, 20, and 30% on energy consumption, milling process efficiency, and physical-flow properties of onion production processes were investigated. The effective diffusion value was found to vary between 2.86 × 10-6 and 9.97 × 10-7 m2/s. SMER and SEC values varied between 0.00175 - 0.000303 kg/kWh and 570 - 3299.27 kWh/kg, respectively. Evaporation energy values were determined to range between 3.16 - 2.15 kWh. The highest density values were determined at a 30% NaCl rate. The best CI and HR values were determined at a 10% NaCl rate. The highest dry matter and lowest moisture rates were determined for carrier agents used at 30% and 0%, respectively. The minimum wetting time was defined as 6 ± 1.00 seconds for the carrier agent, which is used at a rate of 30%.
Author: Muhammed Taşova
Institution: Tokat Gaziosmanpaşa Üniversitesi
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411717783