The kinetics of solar drying of pre-treated onion slices (Pusa White Round, Pusa White Flat and Pusa Madhvi) of thickness 2 mm was studied at an air flow rate of 0.044m/s. Pre-treatments consisted immersion of slices in chemical solutions of sodium chloride, potassium metabisulphite and sodium benzoate at three different concentration levels (0.5%, 1.0% and 1.5%) of each chemical. The variety, chemical and chemical concentration level influenced the drying of onion flakes. Pre-treatment with sodium chloride gave the maximum value of drying constant as 1.256. Variety too influenced the drying of onion. The moisture loss was fast in Pusa White Round (PWR) compared to Pusa Madhvi (PM) and Pusa White Flat (PWF).
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机译：研究了厚度为2 mm的预处理洋葱切片（Pusa White Round，Pusa White Flat和Pusa Madhvi）在空气流量为0.044m / s的条件下的太阳干燥动力学。预处理包括将切片浸入每种化学药品的三种不同浓度水平（0.5％，1.0％和1.5％）的氯化钠，焦亚硫酸钾和苯甲酸钠的化学溶液中。品种，化学和化学浓度水平影响了洋葱片的干燥。用氯化钠预处理得到的干燥常数最大值为1.256。品种也影响了洋葱的干燥。与Pusa Madhvi（PM）和Pusa White Flat（PWF）相比，Pusa White Round（PWR）的水分损失快。
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