Impact of Pretreatment and Drying Methods on Quality Attributes of Onion ShredsReportar como inadecuado

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Food Technology and Biotechnology, Vol.53 No.1 March 2015. -

Experiments were conducted on dry untreated onion shreds 2 mm thickness or treated with salt 5 % solution and potassium metabisulphite 0.5 % solution in convective drier at 50 °C 46±4 % relative humidity RH, 55 °C 35±4 % RH, 60 °C 28±4 % RH and 65 °C 20±4 % RH, heat pump-assisted convective drier at 35 °C 32±2 % RH, 40 °C 26±2 % RH, 45 °C 19±2 % RH and 50 °C 15±2 % RH and microwave-assisted convective drier at four microwave power levels, i.e. 120, 240, 360 and 480 W. The quality parameters of the dried onion shreds, namely rehydration ratio, colour diff erence, pyruvic and ascorbic acid contents and sensory scores were evaluated. The quality of dehydrated onion shreds was observed to be comparatively better when treated in heat pump drier at 50 °C, followed by that in microwave-assisted convective drier at 240 W and 50 °C, and last in convective drier at 60 °C. The onion shreds pretreated with potassium metabisulphite retained better colour of the dried product irrespective of drying methods. Therefore, heat pump drying may be recommended as one of the best drying methods for onion shreds, because it maintains the fi nal product quality, which has practical importance for the food industry.

pretreatment; hot air drying; heat pump drying; microwave-assisted convective drying; onion

Autor: Nihar R. Sahoo - ; Department of Agricultural Processing and Food Engineering, Orissa University of Agriculture and Technology, B



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