Physical-chemical quality of onion analyzed under drying temperature

Djaeni, Mohamad; Arifin, Uma Fadzilia; Sasongko, Setia Budi

doi:10.1063/1.4978114

Cited by 6 publications

(6 citation statements)

References 18 publications

(24 reference statements)

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“…Generally, the drying process needs amount of heat provided by hot air [30]. Reis et al [31] reported that capsaicin content degraded by the increase of temperature.…”

Section: Kinetics Models Of Capsaicin Degradationmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 o C for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brinecalcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.

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“…Generally, the drying process needs amount of heat provided by hot air [30]. Reis et al [31] reported that capsaicin content degraded by the increase of temperature.…”

Section: Kinetics Models Of Capsaicin Degradationmentioning

confidence: 99%

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Arifin

Djaeni

2018

Bull. Chem. React. Eng. Catal.

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“…In Morocco, onion moisture can reach a value between 87.80% and 92.30%. However, according to several studies, onion moisture was estimated between 70% and 90% [ 24 , 25 ].…”

Section: Discussionmentioning

confidence: 99%

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Brahimi

Ouardi

Kaouachi

et al. 2022

International Journal of Food Science

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Allium cepa L. remains the most cultivated Allium species in Morocco and around the world. With the purpose of making the first biochemical characterization of Moroccan onions, several biochemical components have been measured in eleven onion ecotypes. Onions were collected as seeds from different geographical origins and cultivated in the same environment, to eliminate the influence of the environment on biochemical expression. Moisture, total phenols, flavonoids, antioxidant activity, total and reducing sugars, and sulfur dioxide were the biochemical properties of interest. Except for moisture, the eleven onion ecotypes revealed a highly significant variation in terms of the studied biochemical characters. The total phenol and flavonoid content ranged from 5.94 to 11.22 mg equivalent gallic acid/g dry weight and 0.67 to 1.52 mg equivalent quercetin/g dry weight, respectively. The antioxidant activity of the studied onions showed a strong correlation with the polyphenols ( R 2 = 0.7189 ), especially with the flavonoids ( R 2 = 0.8063 ). The sulfur dioxide content parted from 85.60 to 30.43 ppm when measured using the Monier-Williams distillation method. The current results show that there is no correlation between total sugars and reducing sugars. In conclusion, these findings present a clear biochemical profile of Moroccan onion ecotypes, as well as confirm, for the first time, the presence of a clear variation between the biochemical profiles of Moroccan onion ecotypes, which could be useful for future valorization programs.

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“…The initial and final moisture content (% wet basis) of some commonly used agricultural commodities along with their maximum allowable drying temperature is given in Table 1. [21][22][23][24][25][26][27][28][29][30][31][32][33] There are three main types of solar dryers depending on the mode of heat transfer to the drying chamber. The first is the direct solar dryers, where solar radiations were allowed to strike the drying chamber by passing through a transparent wall.…”

Section: Introductionmentioning

confidence: 99%

Experimental and simulation studies on the no‐load performance assessment of a domestic solar dryer

Shimpy,

Kumar,

Kumar

2024

Heat Trans

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Solar dryers have been tested with various simple and complex design modifications for better efficiencies. This article attempts to investigate the effect of a very simple design modification on the no‐load performance of a natural convection domestic solar dryer (NCDSD). A direct‐type domestic solar dryer has been developed with an air cavity surrounding the drying chamber. To compare the effect of air cavity, a domestic solar dryer without air cavity has also been developed and both the dryers were tested simultaneously under the climate of Hisar, India. The values of thermal efficiency were calculated along with convective heat transfer coefficient from absorber plate to the drying air. Both the dryers were also analyzed by developing finite element models in COMSOL multiphysics computer software. The no‐load thermal efficiency for the domestic solar dryer without and with air cavity was found to be 22.68% and 34.08%, respectively. The values of coefficient of correlation for modeled and actual drying tray temperatures for dryer without and with air cavity were 0.980466 and 0.9833917, respectively. The proposed finite element model would be helpful in the design and development of NCDSDs.

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Physical-chemical quality of onion analyzed under drying temperature

Cited by 6 publications

References 18 publications

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

Characterization of the Biochemical Potential of Moroccan Onions (Allium cepa L.)

Experimental and simulation studies on the no‐load performance assessment of a domestic solar dryer

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