Low pressure superheated steam drying of onion slices: kinetics and quality comparison with vacuum and hot air drying in an ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-10

AUTHORS

Rachna Sehrawat, Prabhat K. Nema

ABSTRACT

Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried using low pressure superheated steam, and compared with vacuum and hot air drying at different temperature in NIFTEM advance drying unit. Among the selected models, Page's model gave a better prediction and satisfactorily described drying characteristics of onion slices. The Activation energy was found to be 41.87 kJ/mol in LPSSD. Quality of product, i.e. retention of color, rehydration ratio, thiosulphinate content, total phenol content and antioxidant activity, were better at 70 °C using LPSSD, at 60 °C using VD and HAD, as compared to other drying temperature in respective drying technologies used. Significant differences in quality of the dried product were also observed due to drying temperature in different drying techniques. More... »

PAGES

4311-4320

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-018-3379-4

DOI

http://dx.doi.org/10.1007/s13197-018-3379-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1106330891

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30228430


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