Effects of drying temperature and relative humidity on the quality of dried onion slice

Sasongko, Setia Budi; Hadiyanto, Hadiyanto; Djaeni, Mohamad; Perdanianti, Arninda Mahar; Utari, Febiani Dwi

doi:10.1016/j.heliyon.2020.e04338

Cited by 35 publications

(11 citation statements)

References 49 publications

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“…Unfortunately, the drying process can provoke countless physicochemical alterations in tissue structures that result in poor reconstitution properties in rehydrated products ( Saifullah et al., 2019 ; Lewicki, 1998 ). This leads to physicochemical changes like chemical composition, color, texture, shrinkage, and nutritional variations, which have a high impact on its overall quality of dried products and, therefore, consumers' acceptability ( Sasongko et al., 2020 ; Hossain et al., 2021 ). In this context, the drying of various foodstuffs combined with different pre-treatments and combinations has been proposed to diminish various negative changes by adding satisfactory value.…”

Section: Introductionmentioning

confidence: 99%

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Zzaman

Biswas

Hossain

2021

Heliyon

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Drying of pineapple slices combined with different pre-treatments was done to reduce various adverse changes by adding satisfactory value. Process optimization was done by dipping the pineapple slices in four different solutions (1% trehalose, 2% NaCl, 10% sucrose, and 10% fructose) before drying. The effects of different pretreatments and drying temperatures of 50, 55, and 60 C with a constant 30% relative humidity (RH) were optimized based on the quality attributes, drying time and microbial load of dried pineapple slices. The optimal drying temperature was 55 C using 1% trehalose pre-treatments based on the physical and biochemical properties. The reconstituted dried pineapples implied at this condition, contributed to the better structure preservation as indicated by the lower shrinkage (0.21) and the higher Coefficient of Rehydration (0.941), and rehydration ratio (6.840). On the other hand, the retention of color, vitamin C, B vitamins, and antioxidant activity of the samples were decreased by increasing drying time and temperatures. The highest Total Phenolic Content (121.02 mg GAE/100g), Total Flavonoid Content (8.72 mg QE/100g), and DPPH radical scavenging activity (7.22 EC 50 g/100g) were found at 60 C drying temperature with 10% fructose pretreatment's samples. The lowest drying time required was 7.64 h using 2% NaCl pre-treatment at 60 C, considering the time required to reach 20% moisture content in the dried product at 30% RH. Based on the reported results, it is concluded that 1% trehalose at 50 C can be used to develop high quality pineapple snacks, which maintained the maximum desired physicochemical and nutritious properties. This study could play an essential role in meeting the emerging demand of developing good quality nutritious dried pineapple snacks.

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Section: Introductionmentioning

confidence: 99%

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Zzaman

Biswas

Hossain

2021

Heliyon

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“…Some bioactive substances and vitamin C contents of dried onion slices or powder are lost following exposure to high air drying temperatures. Sasongko et al (2020) reported that higher drying temperatures can exacerbate phenolic compound degradation. However, when the air drying temperature and relative humidity are decreased to 50°C and <10%, respectively, phenolic compound retention may be as high as 96%.…”

Section: Introductionmentioning

confidence: 99%

“…Fresh onion bulbs dried at 40-60°C show degradation of their physicochemical properties, including color, quercetin content, and antioxidant activity, with increasing drying time (Djaeni et al, 2016). The use of dehumidified air as a drying medium could shorten the drying time of onion bulbs and preserve their bioactive compounds (Atuonwu et al, 2011;Sasongko et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Relative air humidity close to 0% or air moisture content (MC) of up to 0.1 ppm and temperatures in the range of 10-40°C could potentially enhance the driving force for moisture transfer from the onion surface to the drying air. Hence, the drying time could be shortened, and heat could be utilized more efficiently (Sasongko et al, 2020). Asiah et al (2017) applied air dehumidification as a drying medium to reduce the free moisture on the surface or outer layer of fresh onion bulbs to approximately 12%.…”

Section: Introductionmentioning

confidence: 99%

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Improvements in thermal efficiency of onion slice drying by exhaust air recycling

et al. 2021

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Drying is an important process that extends the storage life and retains the quality of onion. Unfortunately, convective dyers with poor engineering designs and construction show low thermal efficiency for onion drying. This work aims to study the effects of recycled exhaust air on the thermal efficiency of onion slice drying at various temperatures and drying capacities. The exhaust air leaving the drying chamber was recirculated and mixed with fresh air to reduce the preheating load. The thermal efficiency of the proposed system was calculated and compared with the results of a standard drying process without exhaust air recycling. Findings showed that the average thermal efficiency of the modified dryer improved with increasing drying temperature, drying capacity, and recycled exhaust air-to-fresh air ratio. Optimization via a central composite design revealed an optimal thermal efficiency of 58.82% at a drying temperature of 67.94°C, drying capacity of 0.089 kg of onion slices, and recycled exhaust air-to-fresh air ratio of 4.0. The findings of this work suggest that significant cost reduction in onion slice drying may be achieved by optimizing the recycled exhaust air-to-fresh air ratio and drying capacity of the dryer.

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“…Heat exchangers can also be used in drying processes when appropriate temperature and relative humidity effects on the material are known. (Sasongko et al 2020) studied the effects of drying temperature and relative humidity on the quality of dried onion slice. They found that the optimization using response surface method revealed that the optimum conditions of onion slice drying were achieved at 49.6°C and at a relative humidity of 0.65%.…”

Section: Introductionmentioning

confidence: 99%

Correlation for Predicting Heat Transfer Characteristics of A Helical Oscillating Heat Pipe (HOHP) at Normal Operating Conditions

Donmuang

Chompookham

2020

Int. J. Renew. Energy Dev.

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The helical oscillating heat pipe (HOHP) is a high heat transfer heat exchanger with high flexibility in its installation and can therefore be used in a wide variety of applications. In this study, the effect of various parameters on the heat transfer rates of HOHP were used to establish a correlation equation for use in the heat flux prediction, the dimensionless parameters studied were rv/rl, Bo, Nu, We, Ja, Pr, Fr, Co, Ga, Bi, Wo, Oh, and Ku. Experiments were conducted to find out their effects on the heat transfer rates of copper HOHP with internal diameters were 2.03, 3.5, and 4.5 mm. The lengths of evaporator and condenser sections were equal at 1500, 2000, and 2500 mm. The pitch coils were 10, 15, and 20 mm. The working fluids used were R134a, ethanol, and water with the filling ratios were 30%, 50%, and 80% of the total internal volume. The temperature of evaporator section were varied between 60, 70, and 80°C within normal operating conditions in a vertical position. The results of the experiment showed that the internal diameter, lengths of evaporator/condenser sections, pitch coil, type of working fluid, filling ratio and temperature of evaporator section affected the heat transfer rates of the HOHP. The results of dimensionless parameters can establish the correlation equation to predict the heat flux for the HOHP as shown in this paper. In addition, the results of this research can be applied in the designing and construction of HOHP heat exchangers.

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Effects of drying temperature and relative humidity on the quality of dried onion slice

Cited by 35 publications

References 49 publications

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Improvements in thermal efficiency of onion slice drying by exhaust air recycling

Correlation for Predicting Heat Transfer Characteristics of A Helical Oscillating Heat Pipe (HOHP) at Normal Operating Conditions

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