MODELING OF A FAR INFRARED VACUUM DRYER ON WELSH ONION

摘要

A study of the energy efficiencies in the drying of welsh onion from one source of far infrared radiation and at an absolute pressure of 5kPa was carried out to determine the energy input at which the highest level of efficiency would be attained. The experimental results were used not only to formulate a simple mathematical model for the prediction of moisture content of onion as a function of drying time but also to study the dryer efficiencies. At 70-watt energy input, the highest drying efficiencies were attained.