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

• Published in: E3S web of conferences 2024-01, Vol.473, p.4004
• Main Authors: Milón Guzmán, Juan José, Díaz Coa, Mario Enrique, Urday Apaza, Jerson Bequer, Mena Ruelas, Hiozime Jianella, Ramirez Revilla, Stamber Alvaro
• Format: Article
• Language: English
• Subjects: continiuous drying systems; cost of drying process; drying curves; garlic; onion
• ISSN: 2267-1242; 2267-1242
• DOI: 10.1051/e3sconf/202447304004

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.