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Microwave Drying of Onion Slices

Author Affiliations

  • 1 Dept. of Processing and food Eng., College of Tech. and Eng., Maharana Pratap University of Agriculture and Technology, Udaipur, INDIA

Res.J.chem.sci., Volume 2, Issue (4), Pages 57-60, April,18 (2012)

Abstract

White onion slices were dried using microwave drying technique. The effect of process parameters during microwave dehydration such as effect of various power levels (0.25, 1.00, 1.50 and 2.25 kW) on mass reduction, water loss and diffusivity were studied. It was found that the mass reduction and water loss increased with increase of power level. The moisture diffusivity varied in the range of 6.491 10-09 to 6.491 10-08 m/s. The drying times of onions slices by microwave drying at 0.25, 1.00, 1.50 and 2.25 kW level were 15.86, 6.78, 5.3 and 3.2 hrs. Quality of dried product in respect to colour, rehydration and water activity was superior.

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