Back to Search
Start Over
تأثیر دماي خشک کردن بر مصرف انرژي فرآیند و شاخص هاي کیفی پیاز
- Source :
-
Journal of Food Science & Technology (2008-8787) . May2020, Vol. 17 Issue 99, p125-135. 11p. - Publication Year :
- 2020
-
Abstract
- In the present study, the influence of drying temperature on energy consumption and qualitative characteristics of onion including rehydration capacity, vitamin C content and total phenolic content (TPC) was investigated. Onion slices with 3 mm thickness was dried in a hot air dryer at temperatures 0f 40‒70 °C. Specific energy consumption and energy efficiency were significantly (P < 0.05) improved by increasing temperature and obtained to be in the range of 35.83‒59.33 MJ/kg and 4.01‒6.52%, respectively. Increasing air temperature resulted in significant (p < 0.05) improvement in energy consumption indices. Rehydration capacity in the dried onion samples varied from 4.01% (at drying temperature of 40 °C) to 6.52 (at drying temperature of 70 °C). Vitamin C content in fresh samples was 50.19, and in dried samples varied from 14.92 to 21.38 mg/100 g dry matter. TPC was measured using Foline–Ciocalteu reagent and found that the TPC in fresh onions (389.6 mg GAE/100 dry matter) was significantly (p < 0.05) decreased in the dried samples (212.3‒295.8 mg GAE/100 dry matter). Based on the obtained results, drying of the onions at higher temperatures led to more deterioration in vitamin C content and the TPC. [ABSTRACT FROM AUTHOR]
- Subjects :
- *ENERGY consumption
*VITAMIN C
*ATMOSPHERIC temperature
*HIGH temperatures
*ONIONS
Subjects
Details
- Language :
- Persian
- ISSN :
- 20088787
- Volume :
- 17
- Issue :
- 99
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science & Technology (2008-8787)
- Publication Type :
- Academic Journal
- Accession number :
- 143211083
- Full Text :
- https://doi.org/10.29252/fsct.17.02.10