Quality changes of onion (Allium cepa L.) as affected by the drying process.
Thin layer drying experiments of sliced onion were carried out under different controlled conditions using a laboratory dryer. Quality changes of the dried product were evaluated by analysis of colour, pyruvate, chemical and sensory parameters. The results obtained proved that drying temperatures above 65 degrees C exert a pronounced influence on colour changes. The pyruvate content decreased with increasing of temperature and slice thickness. The sugar content was also found to be significantly influenced by the drying temperature. The rate of ascorbic acid degradation decreased with increasing temperature and slice thickness. Significant correlations were obtained between chemically determined pyruvate content and sensory evaluated odour of the dried onion.
Adam
E
E
University of Hohenheim, Institute for Agricultural Engineering in the Tropics and Subtropics, Stuttgart, Germany.
Mühlbauer
W
W
Esper
A
A
Wolf
W
W
Spiess
W
W
D001205:Ascorbic Acid / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D003116:Color; D003890:Desiccation; D006801:Humans; D006813:Humidity; D019697:Onions / Q000737:chemistry*; D011773:Pyruvates / Q000032:analysis; D013649:Taste; D013696:Temperature
D002241:Carbohydrates; D011773:Pyruvates; D001205:Ascorbic Acid