Studies on Drying of Osmotically Dehydrated Onion Slices

Vinoda, Gourav Sahu N.; Paradkar, P. Monisha Vikas; Kumar, Nirmal

doi:10.20546/ijcmas.2017.609.016

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…Osmotic dehydration minimizes losses during storage and handling and increases shelf-life of the onion (Sahu et al, 2017). Bakhara et al, (2018) studied that osmosis prior to hot air drying enhanced the quality of tender jackfruit at a drying air temperature of 60°C.…”

Section: Practical Applicationsmentioning

confidence: 99%

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Kaur

Zalpouri

Singh

et al. 2020

J. Food Process. Preserv.

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The pea is the small spherical seed of Pisum sativum, which belongs to Leguminosae family. Peas are starchy, but high in fiber, protein, vitamin A, vitamin B6, vitamin C, vitamin K, phosphorus, magnesium, copper, iron, and zinc. Fresh peas, being highly seasonal and perishable in nature, require suitable preservation techniques to enhance their availability throughout the year (Burande et al., 2008). Thus, a need arises to develop efficient preservation protocols that can not only ensure the nutritive quality but also microbial safety

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Section: Practical Applicationsmentioning

confidence: 99%

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

Kaur

Zalpouri

Singh

et al. 2020

J. Food Process. Preserv.

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“…The above-described effect of the decrease in retention as the hypertonic solution concentration increases can be related to the intensification of water migration from dehydrated tissue to the hypertonic solution caused by the increase of the osmotic pressure of the solution. The phenomenon of increasing the amount of water transferring from onions (and other plant material) in higher concentrated solutions has already been described in numerous publications (Alam et al, 2013;Patil et al, 2012;Sahu et al, 2017). The water that migrates from the tissue takes polyphenolic compounds with it.…”

Section: Resultsmentioning

confidence: 94%

“…This technique is often combined with convective drying. Initial dehydration in concentrated solutions shortens the drying time with hot air and may improve the quality of the final product (Sahu et al, 2017;Shahade et al, 2015;Revaskar et al, 2014;Tsamo et al, 2006). Because large quantities of onions are stored for up to several months (time depending on many factors, Petropoulos et al, 2017), it is also advisable to use such material (after storage) in studies on the impact of processing on changes in the raw material.…”

Section: Introductionmentioning

confidence: 99%

The effect of osmotic dehydration on the polyphenols content in onion

Grzelak-Błaszczyk

Czarnecki

Klewicki

2020

Acta Sci Pol Technol Aliment

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Background. The onion is one of the most popular vegetables in the world, often used in the food industry. The purpose of this work was to determine the effect of osmotic dehydration of onions after storage in solutions containing various amounts of sucrose and sodium chloride on the course of osmoconcentration and the level of polyphenols in the dehydrated vegetables. The results could be useful to define the dehydration conditions under which a product retains the highest content of these health-promoting substances. Materials and methods. Onions var. Robusta were used. The vegetables were stored for six months at 0°C (air relative humidity 75-80%). They were cut into quarters just before dewatering. Samples of 20 ±1 g were dehydrated for five hours in a 40-60°Bx sucrose solution and a 5-15% NaCl solution (25°C); the weight ratio of the sample to the solution was 1:5. The contents of polyphenols and dry matter were determined. Results. The use of a mixture of two osmotic agents (sucrose, sodium chloride) was more effective in the increase of dry matter content than using only sucrose. Nearly 49% dry matter content in onion was obtained by using a 60% solution (50% sucrose + 10% NaCl) for five hours. The greatest differences in the content of total polyphenols occurred during the first hour. After this time, retention amounted to 48-90%, depending on the concentration of sucrose (40-60%) and sodium chloride (5-15%). The retention of diglycosides of quercetin (mainly quercetin-3,4'-diglucoside) was lower than that of monoglycosides (mainly quercetin-4'-glucoside). Following dehydration in a solution containing 60% sucrose and 10% NaCl, after three hours, there was about one third of the initial amount of the above-mentioned compounds in onion. Conclusion. The increase in the concentration of the hypertonic solution, being a mixture of sucrose and sodium chloride, causes a reduction in the retention of total polyphenols in osmotically dehydrated onions. The smallest losses occur after applying a 40% sucrose solution with NaCl up to 10%.

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