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A novel thin‐layer model for drying of Indian dark red onion slices at high velocity
Author(s) -
Bhong Mahesh G.,
Kale Vinayak M.
Publication year - 2020
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13317
Subject(s) - thin layer , thermal diffusivity , air velocity , moisture , mechanics , duration (music) , layer (electronics) , water content , work (physics) , materials science , meteorology , environmental science , thermodynamics , simulation , composite material , physics , computer science , engineering , geotechnical engineering , acoustics
Thin‐layer equations for drying have been used to estimate drying duration for numerous agricultural produces. In the present work, a novel thin‐layer model is proposed based on drying duration, velocity, and temperature. Model results are compared with experimental and 11 models to simulate drying at four high air velocity (2, 3.6, 5.7, and 7.7 m/s) for Indian dark red onion slices. The experimental effective moisture diffusivity rises with the rise in velocity and it is observed between 1.096646 × 10 −11 and 1.295467 × 10 −11 . Predicted moisture ratio demonstrates good agreement to experimental moisture ratio with the adjusted R 2 0.9916 and R 2 0.9921. Practical applications In the Food Industry, mass production is an indispensable objective. To achieve targeted production in limited time, hot air at higher velocity plays a vital role. This paper is written to focus the results of proposed mathematical modeling of Indian dark red onion slices at high air velocity (2, 3.6, 5.7, and 7.7 m/s). The proposed mathematical model simulates drying behavior considering the combined effect of drying duration, velocity, and temperature.