Effect of Temperature at Tray Position on Drying of D.ark Re.d Oni.on-slice.s at Elevated Air Velocity
Creators
- 1. JSPM's Rajarshi Shahu College of Engineering, Savitribai Phule Pune University, Pune, India.
- 2. Indira College of Engineering and Management, Savitribai Phule Pune University, Pune, India.
Contributors
- 1. Publisher
Description
The convective drying process is used to dry onion-slices. The drying experiments are conducted at a drying temperature of 50oC, 60oC, 70oC, and at an air velocity of 1.99, 3.54, 5.66, and 7.52 m/s. The objective is to study the influence of tray position on drying of dark red onion. The work diverges in analyzing drying constants at air velocity beyond 2 m/s. The moisture ratio for the middle tray is greater compared to the top and bottom tray. A smaller moisture ratio is observed for 60°C compared to 50 and 70°C. Moisture removal per unit mass flow rate ratio is lowest observed for bottom tray with 60°C. The ratio of moisture content and mass flow rate for 60 and 70 °C, displays a downward trend with drying time. The randomness in the drying rate at 60 °C and 70 °C is comparatively lesser than 50 °C.
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Additional details
Related works
- Is cited by
- Journal article: 2249-8958 (ISSN)
Subjects
- ISSN
- 2249-8958
- Retrieval Number
- C6238029320/2020©BEIESP