Open AccessEffect of Temperature at Tray Position on Drying of D.ark Re.d Oni.on slice.s at Elevated Air Velocity
Author(s) -
Mahesh Ganpat Bhong,
Vinayak M. Kale
Publication year - 2020
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.c6238.049420
Subject(s) - tray , water content , air velocity , moisture , volumetric flow rate , airflow , convection , chemistry , analytical chemistry (journal) , materials science , chromatography , mechanics , thermodynamics , composite material , physics , botany , geology , biology , geotechnical engineering
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.