Improvement of Convective Drying Technology for Onion in Cubic Form
Year: 2026
Type: article
Abstract: This study analyzes the convective drying technology of onion, which is highly relevant for the canning industry. Onion raw material was cut into cubes with thicknesses of 4.0 mm, 6.0 mm, and 8.0 mm, and the duration and efficiency of drying were determined experimentally. The results showed that reducing the cutting thickness significantly shortens the drying time and ensures more uniform drying of the product. The kinetics of drying, equilibrium moisture content, and factors affecting product quality were examined in detail. The obtained data contribute to the improvement of energy-efficient and high-quality onion drying technology for small enterprises.
Institution: Ferghana State University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7161676025
FWCI:
Cites:
Cited by:
Related to: