Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse

The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C. The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the models show that whatever the temperature and the variety, the Verma et al. model is the one that best fits the oven drying kinetics. The R2 average and χ2 average values for the Galmi Violet,...