Mohamad  Djaeni, Arninda  Mahar Perdanianti, Febiani  Dwi Utari, 
    Evaluation of Gallic Acid Retention in Onion Slices Drying under Different Temperature,
    Journal of Engineering and Applied Sciences,
    Volume 15,Issue 12,
    2020,
    Pages 2498-2504,
    ISSN 1816-949x,
    jeasci.2020.2498.2504,
    (https://makhillpublications.co/view-article.php?doi=jeasci.2020.2498.2504)
    Abstract: Onion is one of the most common seasoning
ingredients that are useful for antioxidants. Drying is one
of methods to prolong the storage life as well as preserve
the ingredients. This research evaluated the effect of air
temperatures on drying rate and onion quality. The onion
was peeled and sliced into 1 mm thickness. It was then
dried for 120 min under various temperatures ranging
40-70°C. As the response, the moisture and gallic acid
content was observed at every 30 min. The data were used
for calculating the kinetic parameters of drying rate and
gallic acid degradation. Results showed that the drying
rate of sliced onion can be well expressed using two term
model. The model is very beneficial to predict effective
drying time as well as energy consumption. Moreover, the
gallic acid degradation can be classified as third order
reaction that is meaningful to estimate the ingredients
quality retention.
    Keywords: Air drying;degradation kinetics;gallic acid;onion drying;energy consumption