dehydrated onions
This study investigates osmosed on dry and fresh garlic. Luk segments (0.8 times 0.8 times 0.15 cm) immersed in a solution sodium chloride (10 and 15% w / w) for 60 minutes to 22 degrees C and submitted to dry air. Kinetics of experimental data obtained are working to determine the effectiveness of diffusivity, using mass transport model based on Fick of the Act applied to thin sheets. The results show mired in such samples in 10% sodium chloride solution was drying faster and larger percentage of moisture implementation of transactions. Drying time of garlic and can be reduced to less than half an hour through the introduction of drought in a mature solution of salt. Osmosed dried samples have already been made and more natural colors without treatment, did.
Now it’s great for the infrared radiation of high energy characteristics and the conversion can be achieved by using radioactive devices coated pottery. The use of such radiator, dried synergy, which is now generated infrared heating on the vacuum, and drying onions and Wales and studied. The intensity of radiation levels significantly affect the rate of drying products and attributes: * for dehydrated onions, a * L * and is the basis of dried onion. High rate period, the period between rate constant, which is located between the rate is due to conduct and drying. Radiation had a significant impact on the content of chlorophyll. After droughts and high temperatures May contributed to reducing rehydration property.