Activation energy kinetics in thin-layer drying of onion | [ARPN Journal of Engineering and Applied Sciences • 2023]

Author(s):

1. Ahmad Fudholi: Solar Energy Research Institute, Universiti Kebangsaan Malaysia, Bangi Selangor, Malaysia; Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN), Indonesia

2. Nurul Radhia Reza: Solar Energy Research Institute, Universiti Kebangsaan Malaysia,Bangi Selangor,Malaysia

3. Wahidin Nuriana: Department of Mechanical Engineering, Faculty of Engineering, Merdeka University of Madiun,East Java,Indonesia

4. Maulana Arifin: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

5. Ridwan Arief Subekti: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

6. Henny Sudibyo: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

7. Ahmad Rajani: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

8. Kusnadi: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

9. Anwar: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

10. Tinton Dwi Atmaja: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

11. Asep Dadan: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

12. Windi Kurnia Parangin-Angin: Research Center for Energy Conversion and Conservation, National Research and Innovation Agency (BRIN),,Indonesia

Abstract:

The goal of this work was to look at the drying kinetics of onions (Allium cepa L.) and calculate the effective moisture diffusivity and diffusion activation energy. The test was carried out in a constant temperature and humidity test chamber at various temperatures with a relative humidity of 15%. At air temperatures of 45 °C, 50 °C, and 55 °C, the drying time required to reduce the moisture content of onion from 81 percent (wb) to 8 percent (wb) was 23, 19, and 17 hours, respectively. The Henderson-Pabis drying model was used to fit the experimental results in order to determine the diffusion activation energy (Ea) of onion. Ea was computed as 23.03 kJ/mol. When the drying air temperature was increased from 45 °C to 55 °C, the effective diffusivity of the onion increased from 1.85 109 m/s to 2.42 109 m2/s.

Page(s): 31-34

DOI: DOI not available

Published: Journal: ARPN Journal of Engineering and Applied Sciences, Volume: 18, Issue: 1, Year: 2023

Keywords:

solar energy , thin layer drying , drying kinetics , drying curve

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