Optimization of onion drying process parameters using the full factorial experiment method

Abstract

Evaluation of the effectiveness of the influence of the main factors on drying using heat pipes, such as temperature, drying time and layer thickness of onions, was carried out for the first time using the method of full factorial experiment. For this, the variables were encoded, the experiment planning matrix was compiled, the regression equations were calculated, the equation was checked for adequacy, and a posteriori analysis was performed. The main factors influencing the drying of sliced onions in drying installations using heat pipes have been determined. The optimal mode of onion drying in a drying plant using heat pipes has been determined.