Scopus
Study the effect of sun, oven and microwave drying on quality of onion slices
LWT · Ocak 2010
Makale Bilgileri
DergiLWT
Yayın TarihiOcak 2010
Cilt / Sayfa43 · 1121-1127
Scopus ID2-s2.0-79955951824
Özet
Sun, oven (50 and 70 °C) and microwave oven (210 and 700 W) drying of onion slices were carried out to monitor the drying kinetics and quality degradation of the product. Page, "Modified Page" and "Midilli and Küçük" models exhibited high coefficient of determination (R2) values, ranging between 0.994 and 0.999. The calculated effective diffusivity (Deff) values (m2/s) of onion slices for the sun, oven 50 °C and oven 70 °C, microwave 210Wand microwave 700Wdrying process were 8.339 × 10-10, 7.468 × 10-10, 1.554 × 10-9, 4.009 × 10-8 and 4.869 × 10-8, respectively. Fresh and dried onion slices had high amounts of K (696.82-16357.55 mg/kg), Ca (69.64-340.03 mg/kg), Na (37.72-1895.43 mg/kg), Mg (3.31-964.77 mg/kg) and P (46.47-3384.07 mg/kg) minerals. The highest mineral values were determined in oven dried samples. Sun (L* 58.00 ± 4.83, a* 0.27 ± 0.10, b* 14.36 ± 2.40) and microwave oven drying (210 W) (L* 54.78 ± 7.54, a* ±0.71 ± 0.09, b* 13.17± 1.05) revealed better colour values in the dried products. The phenolic contents of microwave oven dried samples (1664.39 ± 134.12 and 1623.59 ± 140.02 for 210 W and 700 W, respectively) were higher than those of the other dried onion slices. © 2010 Elsevier Ltd.
Yazarlar (2)
1
Derya Arslan
2
Mehmet Musa Özcan
Anahtar Kelimeler
Colour
Drying
Mineral
Onion
Phenolics
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
233
Atıf
2
Yazar
5
Anahtar Kelime