ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of blanching, drying and rehydration on changes in onion dry matter content.

Lapczynska-Kordon, B.;

Inzynieria Rolnicza Year: 2000 Vol: 4 Issue: 8 Pages: 203-209 Ref: 7 ref.

2000

บทคัดย่อ

The effects of blanching, drying and rehydration parameters on dry matter losses in onions were studied. The dry matter content in onions was affected by the blanching method. Onion samples were prepared by blanching in hot water or in a microwave oven, the samples (blanched and not blanched) were dried in a convection drier with forced air circulation and rehydrated at different time intervals at 20 and 100 deg C. Dry matter content was determined in each onion sample after processing. The highest dry matter losses were in onion samples blanched in water, dried at 65 deg C and rehydrated at the temperature of 20 deg C. The lowest losses were in samples blanched by microwave radiation. Dry matter losses increased with increasing drying temperatures. Dry matter losses were higher in onion samples blanched in a microwave oven and rehydrated at 100 deg C.