• Food Science and Preservation
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• v.1 no.2
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• pp.99-105
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• 1994

To convert the analog signal from the drying process into the digital signal, the interface circuit was designed and built. To measure the weight and temperature during drying process, strain gauge type load cell and temperature transducer composed of pt 100 $\Omega$ thermometers and wheatstone bridge circuits were built and used. The temperature control device was composed of photocoupler and triac. Microcomputer aided experimental convective drying system was built with above cricuits and devices. Drying characteristics of onions can be estimated using this system.