Effect Of Process Conditions On Osmotic Dehydration Of Adama Red Onion Slice Production

Dehydration of vegetables is a process commonly used to preserve the product. However, collapse of the structure, discoloration and beneficial compound loss are frequent quality problem. The combination of osmotic dehydration (OD) and other drying techniques is widely used process that could improve the qualities of dried products. Osmotic dehydration (OD) is one of the most promising pre-treatment techniques. It gives product of high quality and preserves reasonably good quantity of naturally occurring microelements and vitamins in fruits and vegetables. It also provides good returns in terms of less energy consumption, palatable, aesthetically acceptable and consumer preferred product. This study was undertaken to investigate the drying characteristics of Adama red onion (Allium cepa) in an oven and fludized bed dryer after treating the onion slice in osmotic solution. Osmotic dehydration (OD) conditions of onion slices were optimized using response surface methodology(RSM) with respect to osmotic solution concentration 10–20 % (w/w), soaking time (30–60 Minutes) and soaking temperature (35–55 °C) for maximum water loss (WL) and minimum solid gain (SG) as response variables. General factorial design was used as experimental design. The models developed for all responses were significant (p

Get Full Work

Report copyright infringement or plagiarism