ArticleHeliyon2020
Effects of drying temperature and relative humidity on the quality of dried onion slice.
Article in Heliyon, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- Enhancing rotary dryer efficiency: Adjusting blower speed for optimal temperature stability in coffee bean drying.MethodsX · 2025Article
- Performance Evaluation of a Solar-Assisted Multistage Heat Pump Drying System Based on the Optimal Drying Conditions forFoods (Basel, Switzerland) · 2025Article
- Experimental and drying kinetics study on millet particles by a pulsating fluidized bed dryer.Heliyon · 2024Article
- Effects of different preparation and cooking processes on the bioactive molecules ofFrontiers in nutrition · 2024Review
- Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Heliyon · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions are required for its drying while ensuring the best quality is retained. This study evaluated the effect of drying temperatures and relative humidity on both drying rate and onion quality. Onions with an average diameter of 20.125 ± 0.025 mm were peeled and sliced into a thickness of 1.233 ± 0.029 mm. They were then dried for 120 min under various temperatures ranging from 40 to 70 °C. Both moisture content and total phenolic compounds were measured and analyzed as responses, and the data obtained were used for estimating the kinetic parameters of drying rate and total phenolic compounds degradation. The results show that the drying kinetics followed Fick's model. Moreover, the total phenolic compounds degradation can be properly expressed using a first-order reaction model, and the optimization using response surface method revealed that the optimum conditions of onion slice drying were achieved at 49.6 °C and relative humidity of 0.65%. These conditions can significantly reduce drying time with phenolic compounds retention of up to 96%.
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