STUDY OF THE KINETICS OF CONVECTIVE DRYING OF ONIONS

Abstract

Chemical characteristics analyzed in fresh onion and dried at different temperatures to evaluate the effect of drying and the influence of temperature on the chemical composition of the product (moisture content, sugar, crude protein, ash, fat, crude fiber, acidity and vitamin C). From these results, it was confirmed that some of the chemical components of the onion does not affect drying (ash, fat, crude protein, crude fiber), whereas the other significantly affect (sugar, acidity, and vitamin C).