Claim · model-written summary
The critical reduced moisture content deduced from the drying characteristic curves was 0.55 to 0.70.
- Taxon
- onion
Allium cepae0 - Outcome
- critical and equilibrium reduced moisture contente6
- Value
- 0.55 to 0.70e6
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C”
e6“the critical and equilibrium reduced moisture content deduced from the DCCs are respectively between 0.55 to 0.70 and 0.05 to 0.15”
Title
Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse
Ngoné Fall Beye; Cheikhou Kane; Nicolas Ayessou; et al. Heliyon 2019. doi:10.1016/j.heliyon.2019.e02430
Other claims from this paper (6)
- Method / resource The Verma et al. model best fitted the oven drying kinetics of four onion varieties, with R2 average values of 0.9848 to 0.9961.
- Method / resource The fitted models for four onion varieties in oven drying gave χ2 average values of 0.0010 to 0.006.
- Observation The best model was validated on solar greenhouse drying kinetics at variable temperatures.
- Observation Drying characteristic curves had identical patterns for the four onion varieties, described with third order polynomials.
- Observation Galmi Violet had the slowest drying rate and was the limiting variety, followed by Safari, Gandiol F1 and Orient F1.
- Observation The equilibrium reduced moisture content deduced from the drying characteristic curves was 0.05 to 0.15.