International Journal For Multidisciplinary Research

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Numerical Simulation of the Drying Kinetics of Yellow Onions (Allium cepa) to Prevent the Growth of Aspergillus Niger

Author(s) Megan Krisanta E. Gaspar, Aereous Francesca D. Quizon, Rhodelie Anne L. Sandoval, Lola Domnina B. Pestaño
Country Philippines
Abstract Yellow onions are one of the commonly cultivated crops in the Philippines. Its high moisture content increases its vulnerability to fungus growth, Aspergillus niger, resulting in spoilage and agricultural losses. Drying is a widely-used method to extend the shelf-life of onions by reducing water activity and moisture content. The shelf-life of onions is prolonged when dried at 5% moisture content (MC). This study aimed to forecast the optimum temperature and shortest drying time required to attain the desired moisture content in yellow onions. Three mathematical models, the Laplace Transform Model, Page Model, and Nonlinear Decomposition Model, were simulated to describe the drying behavior of thinly-sliced yellow onions at temperatures of 50, 60, and 70 °C using a tray dryer. Among these models, the Nonlinear Decomposition Model yielded the best fit for yellow onions, exhibiting the lowest total error and highest coefficient of determination. The optimum drying temperature was found to be 70°C, proving efficient in producing quality yellow onions without any fungal growth at the shortest drying time of 89.82 minutes.
Keywords Aspergillus niger, drying kinetics, mathematical model, moisture content, onions, tray dryer
Field Engineering
Published In Volume 6, Issue 3, May-June 2024
Published On 2024-05-31
Cite This Numerical Simulation of the Drying Kinetics of Yellow Onions (Allium cepa) to Prevent the Growth of Aspergillus Niger - Megan Krisanta E. Gaspar, Aereous Francesca D. Quizon, Rhodelie Anne L. Sandoval, Lola Domnina B. Pestaño - IJFMR Volume 6, Issue 3, May-June 2024. DOI 10.36948/ijfmr.2024.v06i03.21502
DOI https://doi.org/10.36948/ijfmr.2024.v06i03.21502
Short DOI https://doi.org/gtw6q5
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