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 R (dispersion test) and the χ (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.