Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion

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Azimi Nejadian H.; KHOSHNAM F.; Balanian H.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:99 Page(s): 125-135

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Title

Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion

Author(s)

Azimi Nejadian H. | KHOSHNAM F. | Balanian H. | Issue Writer Certificate

Keywords

OnionQ2

Drying temperatureQ2

Energy efficiencyQ1

Rehydration capacityQ1

Vitamin CQ1

Total phenolics contentQ2

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.

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APA: Copy

Azimi Nejadian, H., KHOSHNAM, F., & Balanian, H.. (2020). Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(99 ), 125-135. SID. https://sid.ir/paper/72688/en

Vancouver: Copy

Azimi Nejadian H., KHOSHNAM F., Balanian H.. Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(99 ):125-135. Available from: https://sid.ir/paper/72688/en

IEEE: Copy

H. Azimi Nejadian, F. KHOSHNAM, and H. Balanian, “Influence of Drying Temperature on Energy Consumption of the Process and Quality Indices of onion,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 99 , pp. 125–135, 2020, [Online]. Available: https://sid.ir/paper/72688/en

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