Thermodynamic Properties of Galmi Violet, Safari, Gandiol F1 and Orient F1 Onion Varieties

Author : Ngone Fall BEYE, Cheikhou KANE, Alioune SOW, Francisca Nadege Setondji VODOUNNOU, Nicolas Cyrille AYESSOU, Abdou SENE

Abstract :Context: In Senegal, onions (Allium cepa L.) remain the second most important agricultural crop in terms of production. However, post-harvest losses remain considerable, and long-term solutions are needed to benefit consumers and farmers alike. Simple and effective, drying could be a sustainable and ecological solution. Objective: In this context, the objective of this work is to determine certain thermodynamic properties which are decisive for the choice of the type of dryer. Methodology: The onion varieties Galmi Violet, Safari, Gandiol F1 and Orient F1 from Senegal were selected. Placed at different temperatures (50°C, 55°C, 60°C and 65°C), the desorption isotherms were determined by gravimetric method. So, using the Clausius Clapeyron equation and the

Keywords :Modeling, desorption isotherms, Allium cepa L, Varieties, net isoteric heat, isokinetic temperature.

Conference Name :International Conference on Food Processing, Safety & Technology (ICFPST-24)

Conference Place Amsterdam, Netherlands

Conference Date 29th Nov 2024