PLANNING AND CONDUCTING EXPERIMENTS OF THE DRYING PROCESS USING HEAT PIPES

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