Rehydration properties of dried onion

Recent Developments in Osmotic Dehydration

“…Reduced water absorption and solute retention during the rehydration of samples pretreated with a higher concentration (61.5 B) of osmotic solution were reported by Lewicki et al (1998). Similar results for other systems were also reported by Lenart (1991) and Lenart et al (1992).…”

“…Lewicki et al (1998) reported that soaking in water as well as dipping in starch solution improved the rehydration characteristics of dehydrated onion. The osmotic dewatering of onion before drying decreased its ability to absorb water, but increased the loss of soluble solids during rehydration and improved the retention of constitutive dry mater.…”

Influence of osmotic pre-treatments on rehydration characteristics of carrots

“…This may be due to lower concentration of sucrose solution pre-treatment resulted in increased water absorption capacity during rehydration, as inferred from increased moisture content. Lewicki et al (1998) reported increased rehydration of sample just soaked in water (0°B pre-treatment). However, lower concentration of the sucrose solution was not studied.…”

“…Earlier attempts to minimize shrinkage and improve rehydration of dried vegetables include flash drying techniques like explosive puffing, vacuum puffing, centrifugal fluidized bed drying, high temperature short time pneumatic drying (Jayaraman et al, 1990), and other pre-drying treatments such as osmotic pre-treatment (with sucrose and sodium chloride solution), as well as with other additives namely glycerol, starch, etc. Lewicki et al (1998) reported that soaking in water as well as dipping in starch solution improved the rehydration characteristics of dehydrated onion. Osmotic dewatering of onion before drying decreased its ability to absorb water but increased the loss of soluble solids during rehydration and improved the retention of constitutive dry mater.…”

Instant vegetable from osmo-air drying of jimikand (A. campanulatus) in NaCl solution: nutritional, functional, micro-structural and other quality aspects

“…The loss of dry matter was thought to be less in osmo-air dried samples in comparison to fresh hot-air dried samples. Lewicki et al (1998) also reported that osmotic dewatering of onion before drying improved the retention of the constitutive dry matter.…”