Mathematical modeling of seasoned onion slices by different drying methods

Abstract

The main aim of the project is to study the Mathematical modeling of seasoned onion slices by different drying methods on moisture content, drying rate, and sensory attributes of seasoned onion slices. Seasoned onion (Allium Cepa) slices of uniform thickness were dried at three different temperatures (50 °C 60 °C and 70 °C) at constant air velocities in a dehydrator and two other dryers (microwave oven and hot air oven). Dried samples were evaluated for sensory attributes (viz. color, taste, and flavor) and quality attributes (viz. moisture content, drying rate). The samples were sealed in low-density polyethylene (LDPE) bags and stored and room temperature. The experimental drying kinetics data for seasoned onion slices were used to fit five thin layer drying models Henderson and Pabis, Page, Geometric model, Logarithmic model, and Modified Page model considering R2, SSE, MSE, RMSE as statistical criteria in selecting the best model. The logarithmic model provided the best fit for the drying. It had the highest R2 and lowest RMSE values. The maximum value of R2 evaluated was 0.999. This indicates that the Logarithmic model is appropriate to describe the dehydration behavior for the seasoned onion slices.