T. Prokopov, Maryia Georgieva, M. Nikolova, D. Atanasov, D. Taneva
{"title":"洋葱加工废料的干燥特性","authors":"T. Prokopov, Maryia Georgieva, M. Nikolova, D. Atanasov, D. Taneva","doi":"10.31926/but.fwiafe.2021.14.63.1.17","DOIUrl":null,"url":null,"abstract":"Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was determined. Three mostly used models were applied for fitting the experimental drying curves. The results indicated that the constant rate-drying period was not observed and that the logarithmic model was the most suitable for fitting the experimental drying kinetic data. The drying temperature significantly affected the total phenolic and total flavonoid content of dried OPW. The values of effective diffusivity were calculated and the determined value of activation energy was 28.05 kJ/mol.","PeriodicalId":38505,"journal":{"name":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","volume":"6 4 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"DRYING CHARACTERISTICS OF ONION PROCESSING WASTE\",\"authors\":\"T. Prokopov, Maryia Georgieva, M. Nikolova, D. Atanasov, D. Taneva\",\"doi\":\"10.31926/but.fwiafe.2021.14.63.1.17\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was determined. Three mostly used models were applied for fitting the experimental drying curves. The results indicated that the constant rate-drying period was not observed and that the logarithmic model was the most suitable for fitting the experimental drying kinetic data. The drying temperature significantly affected the total phenolic and total flavonoid content of dried OPW. The values of effective diffusivity were calculated and the determined value of activation energy was 28.05 kJ/mol.\",\"PeriodicalId\":38505,\"journal\":{\"name\":\"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering\",\"volume\":\"6 4 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31926/but.fwiafe.2021.14.63.1.17\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31926/but.fwiafe.2021.14.63.1.17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was determined. Three mostly used models were applied for fitting the experimental drying curves. The results indicated that the constant rate-drying period was not observed and that the logarithmic model was the most suitable for fitting the experimental drying kinetic data. The drying temperature significantly affected the total phenolic and total flavonoid content of dried OPW. The values of effective diffusivity were calculated and the determined value of activation energy was 28.05 kJ/mol.