Quality evaluation of onion bulbs during low temperature drying

Djaeni, Mohamad; Asiah, Nurul; Wibowo, Yudhi; Yusron, D. A. A.

doi:10.1063/1.4949317

Cited by 3 publications

(1 citation statement)

References 11 publications

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“…During drying, the browning reactions occured corresponding to the fluctuating temperature and moisture levels [14]. The higher the temperature, the higher it affects the rate of non-enzymatic browning reaction [15]. So, the drying conditions are to be optimized to retain maximum product quality, besides considering the process economics [16].…”

Section: Introductionmentioning

confidence: 99%

Physical-chemical quality of onion analyzed under drying temperature

Djaeni¹,

Arifin²,

Sasongko³

2017

AIP Conference Proceedings

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Abstract. Drying is one of conventional processes to enhance shelf life of onion. However, the active compounds such as vitamin and anthocyanin (represented in red color), degraded due to the introduction of heat during the process. The objective of this research was to evaluate thiamine content as well as color in onion drying under different temperature. As an indicator, the thiamine and color was observed every 30 minutes for 2 hours. Results showed that thiamine content and color were sensitvely influenced by the temperature change. For example, at 50 o C for 2 hours drying process, the thiamine degradation was 55.37 %, whereas, at 60 o C with same drying time, the degradation was 74.01%. The quality degradation also increased by prolonging drying time.

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Section: Introductionmentioning

confidence: 99%

Physical-chemical quality of onion analyzed under drying temperature

Djaeni¹,

Arifin²,

Sasongko³

2017

AIP Conference Proceedings

Self Cite

View full text Add to dashboard Cite

show abstract

Air dehumidification with advance adsorptive materials for food drying: A critical assessment for future prospective

et al. 2021

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Moisture Transport Mechanism and Drying Kinetic of Fresh Harvested Red Onion Bulbs under Dehumidified Air

Asiah

Djaeni

Hii

2017

International Journal of Food Engineering

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Drying plays an important role in post-harvest handling of onion for prolonging storage time. This research focuses on the drying studies of red onion bulbs using dehumidified air. The works were carried out by observing the microscopic structure of red onion bulbs layer and followed by developing mass transfer model for moisture diffusion during drying. Moisture diffusivity was estimated from drying experiments conducted at various temperatures (40, 50 and 60 °C) using the unsteady state solutions of Fick’s second law model. The diffusivity values were used to predict the drying kinetics as well as effective drying time for different air relative humidity. Results showed that combination of low relative humidity and low drying temperature significantly improved drying rate and reduced drying time.

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Quality evaluation of onion bulbs during low temperature drying

Cited by 3 publications

References 11 publications

Physical-chemical quality of onion analyzed under drying temperature

Physical-chemical quality of onion analyzed under drying temperature

Air dehumidification with advance adsorptive materials for food drying: A critical assessment for future prospective

Moisture Transport Mechanism and Drying Kinetic of Fresh Harvested Red Onion Bulbs under Dehumidified Air

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