DW Mesh-Belt Dryer for Food Ingredient Processing: Onion Slices
DW Mesh-Belt Dryer is evaluated for onion slices in food ingredient processing. The defined feed is washed and evenly sliced onion. Match this duty to the material checks below and the unchanged original equipment parameters.
Onion Slices: Application and Process Requirements
For onion slices, control bed loading, edge browning and volatile flavor loss. Begin with washed and evenly sliced onion and confirm how the incoming grade varies before defining the drying cycle.
Feed, Product Quality and Downstream Handling
| Review item | Onion Slices |
|---|---|
| Defined feed | washed and evenly sliced onion |
| Material-specific focus | control bed loading, edge browning and volatile flavor loss |
| Product checks | moisture, water activity, color and rehydration behavior |
| Downstream handling | cooling before onion-flake packing or milling |
Material Movement and Drying Control
Include moisture, water activity, color and rehydration behavior in the trial record. Fix the sampling locations and analytical methods before comparing trials; feed preparation and cooling can affect the measured result.
Drying Endpoint and Product Acceptance
After acceptance, arrange cooling before onion-flake packing or milling. Review discharge, temporary holding and packaging exposure as part of the moisture-control plan.
Application-Specific Equipment Selection
DW Mesh-Belt Dryer selection for onion slices starts with Belt Dryer requirements and the defined feed. Assess belt conveyor drying and through-flow drying together with Industrial drying equipment; the industrial food dryer duty must be demonstrated using representative material and the required finished-product specification.
View the DW Mesh-Belt Dryer range and original equipment specifications
Technical References for This Application
Define hygiene and contamination controls for the food process. FDA food manufacturing practices.
Review food-hygiene planning alongside the drying operation. Codex food-hygiene resources.
Evaluate the finished ingredient using the agreed water-activity method. FDA water-activity reference.
Review the dust characteristics of the collected dry material. HSE combustible-dust guidance.
Review the thermal duty and utilities for the actual feed. U.S. DOE process-heat reference.
Equipment Reference Parameters
These are the DW Mesh-Belt Dryer model specifications. The operating duty for onion slices must be established from the feed and the finished-product requirements above.
| Model | DW Series |
| Belt width | 1.2, 1.6 or 2 m |
| Drying section length | 8 or 10 m |
| Material layer thickness | 10–80 mm |
| Operating temperature | 60–130°C |
| Steam pressure | 0.2–0.8 MPa |
| Belt construction | Stainless steel mesh |
| Control | Button control; PLC and touchscreen on request |
| Adjustable conditions | Belt speed, air conditions and temperature |
| Applications | Suitable vegetables, herbal materials, granules, chemicals and other permeable feeds |
| Model | Unit | DW-1.2-8 | DW-1.2-10 | DW-1.6-8 | DW-1.6-10 | DW-2-8 | DW-2-10 |
|---|---|---|---|---|---|---|---|
| Number of Units | — | 4 | 6 | 4 | 6 | 4 | 6 |
| Belt Width | m | 1.2 | 1.2 | 1.6 | 1.6 | 2 | 2 |
| Drying-Section Length | m | 8 | 10 | 8 | 10 | 8 | 10 |
| Material-Layer Thickness | mm | 10–80 | 10–80 | 10–80 | 10–80 | 10–80 | 10–80 |
| Operating Temperature | °C | 60–130 | 60–130 | 60–130 | 60–130 | 60–130 | 60–130 |
| Steam Pressure | MPa | 0.2–0.8 | 0.2–0.8 | 0.2–0.8 | 0.2–0.8 | 0.2–0.8 | 0.2–0.8 |
| Steam Consumption | kg steam/kg H₂O | 2.2–2.5 | 2.2–2.5 | 2.2–2.5 | 2.2–2.5 | 2.2–2.5 | 2.2–2.5 |
| Evaporation Intensity | kg H₂O/(m²·h) | 6–20 | 6–20 | 6–20 | 6–20 | 6–20 | 6–20 |
| Total Fan Power | kW | 3.3 | 4.4 | 6.6 | 8.8 | 12 | 16 |
| Total Installed Power | kW | 4.05 | 5.15 | 7.35 | 9.55 | 13.1 | 17.1 |
| Item | Dryer Type | 1.2 | 1.4 | 1.6 | 1.8 | 2.0 |
|---|---|---|---|---|---|---|
| Effective Belt Width B | Single-Layer Belt Dryer DW-B×L | 1.2 | 1.4 | 1.6 | 1.8 | 2.0 |
| Effective Belt Width B | Three-Layer Belt Dryer DW3-B×L | 1.2 | 1.4 | 1.6 | 1.8 | 2.0 |
| Effective Belt Width B | Five-Layer Belt Dryer DW5-B×L | 1.2 | 1.4 | 1.6 | 1.8 | 2.0 |
| Single-Layer Effective Drying Length | — | 8–30 | 8–30 | 8–30 | 8–30 | 8–30 |
| Evaporation Intensity (kg/m²·h) | — | 1–6 | 1–6 | 1–6 | 1–6 | 1–6 |
| Steam Consumption (kg/kg H₂O) | — | 1.5–3 | 1.5–3 | 1.5–3 | 1.5–3 | 1.5–3 |
| Mesh-Belt Speed (m/h) | — | 10–30 | 10–30 | 10–30 | 10–30 | 10–30 |
| Material-Layer Thickness (mm) | — | 10–60 | 10–60 | 10–60 | 10–60 | 10–60 |
| Drying Temperature (°C) | — | 60–120 | 60–120 | 60–120 | 60–120 | 60–120 |
| Steam Pressure (MPa) | — | 0.2–0.6 | 0.2–0.6 | 0.2–0.6 | 0.2–0.6 | 0.2–0.6 |
| Equipment Name | Unit | Three Units in Series | Three Units in Series | Five-Layer Vegetable Dryer (Frame Type) |
|---|---|---|---|---|
| Model | — | DWP-3-2-10 | DWF-3-2-10 | DW-5-3-12 |
| Effective Belt Width | m | 2 | 2 | 3 |
| Effective Belt Length | m/unit | 10 | 10 | 12 |
| Number of Series-Connected Units | — | 3 | 3 | — |
| Number of Layers | — | — | — | 5 |
| Vegetable Throughput | kg/h | 600 | 720 | 2000 |
| Evaporation Capacity | kg/h | 400–510 | 480–640 | 1440–1800 |
| Steam Consumption | kg/kg H₂O | 2.2–2.5 | 2.2–2.5 | 2.2–2.4 |
| Heat-Transfer Area | m² | 900 | 1440 | 2600 |
| Total Installed Power | kW | 70 | 52 | 150 |
| Overall Dimensions | m | 33.2×2.58×2.8 | 33.2×2.27×2.85 | 15.3×4.3×8.5 |
| Heat Source | — | Steam / thermal oil / hot-air furnace / electricity | Steam / thermal oil / hot-air furnace / electricity | Steam / thermal oil / hot-air furnace / electricity |
| Model | Unit | DW-3×12 |
|---|---|---|
| Effective Belt Width | m | 3 |
| Effective Belt Length | m/unit | 12 |
| Operating Temperature | °C | 80–130 |
| Steam Pressure | MPa | 0.4–0.8 |
| Drying Time | min | 35–50 |
| Material-Layer Thickness | cm | 5–8 |
| Evaporation Capacity | kg/h | 6–20 |
| Steam Consumption | kg/kg H₂O | 2–2.4 |
| Total Installed Power | kW | 76 |
| Overall Dimensions | m | 15.1×4.3×3.4 |
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