Effect of Temperature at Tray Position on Drying of D.ark Re.d Oni.on-slice.s at Elevated Air Velocity
Mahesh Bhong1, Vinayak Kale2
1Mahesh Bhong*, JSPM’s Rajarshi Shahu College of Engineering, Savitribai Phule Pune University, Pune, India.
2Vinayak Kale, Indira College of Engineering and Management, Savitribai Phule Pune University, Pune, India.
Manuscript received on April 05, 2020. | Revised Manuscript received on April 17, 2020. | Manuscript published on April 30, 2020. | PP: 293-296 | Volume-9 Issue-4, April 2020. | Retrieval Number: C6238029320/2020©BEIESP | DOI: 10.35940/ijeat.C6238.049420
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: 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.
Keywords: Onion slice, drying, air velocity, tray, dark red.