Abstract
The investigation was carried out to clarify the intermittent drying characteristics for welsh onion use of long-wave infrared radiation. When compared with two other methods: use of air and vacuum freezing, this method showed significantly high rate of drying.
The experiments were carried out analyzing the influence of different lengths of the welsh onion, different rate of radiation and different temperature of the airflow. The obtained results were as follows:
1. The rate of drying increases as the length of welsh onion decrease and the rate of radiation increase.
2. The airflow, temperature does not influence to the rate of drying.
3. The increasing of the drying time considerably aggravate the quality the dried welsh onion.
