Study the Effect of Sun, Oven and Microwave Drying on Quality of Onion Slices
Yükleniyor...
Dosyalar
Tarih
2010
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Dergi Başlığı
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Yayıncı
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Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Sun, oven (50 and 70 degrees C) and microwave oven (210 and 700W) drying of onion slices were carried out to monitor the drying kinetics and quality degradation of the product. Page, "Modified Page" and "Midilli and Kucuk" models exhibited high coefficient of determination (R-2) values, ranging between 0.994 and 0.999. The calculated effective diffusivity (D-eff) values (m(2)/s) of onion slices for the sun, oven 50 degrees C and oven 70 degrees C, microwave 210 W and microwave 700W drying process were 8.339 x 10(-10), 7.468 x 10(-10), 1.554 x 10(-9), 4.009 x 10(-8) and 4.869 x 10(-8), respectively. Fresh and dried onion slices had high amounts of K (696.82-16357.55 mg/kg), Ca (69.64-340.03 mg/kg), Na (37.72-1895.43 mg/kg), Mg (3.31-964.77 mg/kg) and P (46.47-3384.07 mg/kg) minerals. The highest mineral values were determined in oven dried samples. Sun (L* 58.00 +/- 4.83, a* 0.27 +/- 0.10, b* 14.36 +/- 2.40) and microwave oven drying (210 W) (I.* 54.78 +/- 7.54, a* -0.71 +/- 0.09, b* 13.17 +/- 1.05) revealed better colour values in the dried products. The phenolic contents of microwave oven dried samples (1664.39 +/- 134.12 and 1623.59 +/- 140.02 for 210 W and 700W, respectively) were higher than those of the other dried onion slices.
Açıklama
Anahtar Kelimeler
Drying, Onion, Mineral, Colour, Phenolics
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
43
Sayı
7
Künye
Arslan, D., Özcan, M. M., (2010). Study the Effect of Sun, Oven and Microwave Drying on Quality of Onion Slices. Lwt-Food Science and Technology, 43(7), 1121-1127. doi.org/10.1016/j.lwt.2010.02.019.
