Effect of Drying Temperature on Bioactive Compound Content of Red Onion Using Photovoltaic Ventilation Solar Dryers

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IntroductionO nions (Allium ascalonicum L.) are a type of plant that includes root crops with fibrous roots at the base of the tubers.This type of shallot plant is native to Southeast Asia and is commonly used as a seasoning in every food dish because it gives a unique taste (Irawan and Rozalia, 2022).In addition to its Abstract | Onions (Allium ascalonicum L.) are one spiced vegetable that serves as a culinary spice, food flavoring, and traditional medicine.Onions have relatively high minerals, flavonoids, tannins, saponins, and essential oils.Agricultural products are still dried using conventional methods.Although, traditional drying is relatively simple, it has disadvantages such as relatively long drying time, relatively low drying quality, significant damage, and the sun's ultraviolet rays can also damage the chemical components of dried materials.Therefore, a new drying process technology, Photovoltaic Ventilation (Solar Dryer) was developed to overcome the above problems.In this research, onions were dried using a photovoltaic ventilated solar dryer, and temperature analysis and bioactive compounds were performed to evaluate the performance of the system in terms of energy efficiency compared to drying in the sun in 8 h.Onions were scattered on trays in the drying room during the experiment.Temperature, relative humidity, sun intensity, and shallot mass were measured every 15 min.The results obtained showing that the fastest drying rate occurs in photovoltaic ventilation solar drying at a temperature variable of 50 °C, which is 6 gh -1 .The average efficiency of drying onions traditionally for 8 h is 4.54 %.It has the highest R2 value of 0.982 2, and the lowest RMSE and x2 values are 0.008 31 and 0.000 69.In addition, the decrease in bioactive compounds due to high-temperature drying was attributed to the deterioration of bioactive components such as polyphenol compounds due to excessive heat.

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