Equilibrium Moisture Content of Onion Processing Waste Powder

Authors

  • I. Kiryakov University of Food Technologies, Plovdiv, Bulgaria
  • T. Prokopov University of Food Technologies, Plovdiv, Bulgaria
  • M. Georgieva University of Food Technologies, Plovdiv, Bulgaria
  • A. Tashev University of Food Technologies, Plovdiv, Bulgaria
  • L. Lazarov University of Food Technologies, Plovdiv, Bulgaria

Keywords:

equilibrium moisture content sorption and desorption isotherms onion processing waste

Abstract

The equilibrium moisture content of onion processing waste powder is studied and the sorption and desorption curves at 20, 40, 60, and 80°C are presented. Values of equilibrium moisture contents for temperatures higher than 20°C have been obtained by Pass and Slepchenko’s method. The adsorption and desorption isotherms were determined by the standard static gravimetric method. Analytical dependences describing the sorption and desorption curves have been derived. The results may be useful in determining the storage conditions and design of drying equipment and installations for the production of onion processing waste powder.

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Published

2019-01-28

Issue

Vol. 11(60) No. 2 (2018)

Section

AGRICULTURAL FOOD ENGINEERING