Abstract

Evaluation of the effectiveness of the main factors, such as temperature, time and thickness of the slicing layer for drying sliced onions, was carried out using the method of a full factorial experiment. For this, the variables were coded, a planning matrix was compiled, regression equations were calculated, the equation was checked for adequacy, and a posteriori analysis was performed. The main factors influencing the drying of sliced onions in drying installations using heat pipes have been determined.