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Far Infrared Radiation Drying of Welsh Onion under Reduced Pressure and Convection

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Paper number  026163,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9788) @2002
Authors:   Sunate Mongpraneet, Takemi Abe, Takashi Tsurusaki
Keywords:   Combined drying, Infrared-vacuum drying, Infrared-convection drying, Drying rate, Rehydration, Shrinkage, Color, Welsh onions

A comparative study of the effects of initial power supply on the drying of the leafy part of welsh onion by a far infrared heater under reduced pressure and convection were studied to understand the drying phenomenon. The drying rate as a function of moisture content was studied vis--vis drying qualities such as rehydration potential, shrinkage, and color change. The three characteristic preheating, constant, and falling rate periods were obtained in both drying techniques. Drying rate increased with increasing radiative energy input and was higher under the reduced pressure environment than in the convective condition as was shrinkage and rehydration ratio. For optimum drying speed and product quality vis--vis energy savings in the drying of welsh onion, it was recommended that FIR- vacuum operation at 70-watt initial power supply be used.

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