Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion

Abasi, S.; Mousavi, S. M.; Mohebi, M.; Kiani, S.

Effect of Time and Temperature on Moisture Content, Shrinkage, and Rehydration of Dried Onion

Document Type : Full article

Authors

S. Abasi ¹

S. M. Mousavi ¹

M. Mohebi ²

S. Kiani ³

¹ Department of Chemical Engineering, Engineering Faculty, Ferdowsi University of Mashhad, Iran

² Department of Food Science and Technology, Agricultural Faculty, Ferdowsi University of Mashhad, Iran

³ Department of Chemical Engineering, Engineering Faculty, Ferdowsi University of Mashhad, Iran.

Abstract

In this paper, the experimental data of the onion drying process by a batch cabinet dryer is investigated. Obtained experimental data including moisture content, shrinkage, and rehydration via random factorial scheme are analyzed. Comparison of data average is carried out with the help of the multi amplitude test of Duncan. Statistical analysis of experimental data shows that time, temperature, and their combined effect have a reasonable impact on the moisture content and rehydration value of dried samples. However, a combined effect of time and temperature on the shrinkage value is not meaningful (P>0.05). The results also show that increasing time and temperature leads to a decrease in the moisture content of the samples, but it increases the value of rehydration and the shrinkage of samples.

Keywords

Drying

Onion

Moisture content

Rehydration

Shrinkage