IMPROVEMENT OF CONVECTIVE DRYING TECHNOLOGY FOR ONION IN CUBIC FORM

This study analyzes the convective drying technology of onion, which is highly relevant for the canning industry. Onion raw material was cut into cubes with thicknesses of 4.0 mm, 6.0 mm, and 8.0 mm, and the duration and efficiency of drying were determined experimentally. The results showed that reducing the cutting thickness significantly shortens the drying time and ensures more uniform drying of the product. The kinetics of drying, equilibrium moisture content, and factors affecting product quality were examined in detail. The obtained data contribute to the improvement of energy-efficient and high-quality onion drying technology for small enterprises.