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实验后获得洋葱的失水温度特性，分析单位时间内用于物料升温的热量与用于水分蒸发的热量之比，建立起洋葱干燥中温度变化与失水量间的模型，并获得温热系数模型。
The dehydration temperature characteristics of onions were obtained after the experiment. The ratio of the amount of heat used to heat the materials and the amount of heat used to evaporate water per unit time was analyzed. The model of temperature variation and water loss during onion drying was established, .