Determination of Costs in a Continuous Drying System for Garlic and Onion

Abstract

This study investigates the drying of garlic and onion in Arequipa,considering their susceptibility to rain during times of harvest and planting.Drying costs were evaluated with different thicknesses and temperatures: 2 mm,3 mm and 4 mm for onion, and 3 mm and 5 mm for garlic, at both 50° and 60°C. Initial moisture contents of 49.75% for garlic and 87.59% for onion were determined. The drying process at 50°C fluctuated between 720-1020 minutes (onion) and 960-1020 minutes (garlic), while at 60 °C they ranged between 540-720 minutes (onion) and 540-720 minutes (garlic). No significant differences in thickness were found at both temperatures for both products, but were found when increasing from 50°C to 60°C. Energy consumption was also calculated. The results showed that the lowest cost for the garlic drying process was reached with a thickness of 3 mm and a temperature of 60°C, at a cost of 7.25 USD. In the case of onion, the lowest cost was obtained at 60 °C and a thickness of 2 mm, at a cost of 4.25 USD.