Quality evaluation of onion slices dried using low pressure superheated steam and vacuum drying
R Sehrawat, PK Nema, P Chandra - Journal of Agricultural …, 2017 - indianjournals.com
The effect of combined low pressure superheated steam drying (LPSSD) followed by
vacuum drying (VD) on quality of onion slices at different temperature (60–80° C∼ 10 kPa)
was determined. In the first stage, the moisture content of onion slices was reduced to
50%(wb) from 88–90%(wb) using LPSSD; and then it was further reduced up to 7–8%(wb)
by VD. It was found that among the various drying temperatures studied, retention of colour,
rehydration ratio, thio-sulphinate content and antioxidant capacity of dehydrated onion was …
vacuum drying (VD) on quality of onion slices at different temperature (60–80° C∼ 10 kPa)
was determined. In the first stage, the moisture content of onion slices was reduced to
50%(wb) from 88–90%(wb) using LPSSD; and then it was further reduced up to 7–8%(wb)
by VD. It was found that among the various drying temperatures studied, retention of colour,
rehydration ratio, thio-sulphinate content and antioxidant capacity of dehydrated onion was …
Quality evaluation of onion slices dried using low pressure superheated steam and vacuum drying.
RS Rachna Sehrawat, PK Nema, PC Pitam Chandra - 2017 - cabidigitallibrary.org
The effect of combined low pressure superheated steam drying (LPSSD) followed by
vacuum drying (VD) on quality of onion slices at different temperature (60-80° C-10 kPa)
was determined. In the first stage, the moisture content of onion slices was reduced to
50%(wb) from 88-90%(wb) using LPSSD; and then it was further reduced up to 7-8%(wb) by
VD. It was found that among the various drying temperatures studied, retention of colour,
rehydration ratio, thio-sulphinate content and antioxidant capacity of dehydrated onion was …
vacuum drying (VD) on quality of onion slices at different temperature (60-80° C-10 kPa)
was determined. In the first stage, the moisture content of onion slices was reduced to
50%(wb) from 88-90%(wb) using LPSSD; and then it was further reduced up to 7-8%(wb) by
VD. It was found that among the various drying temperatures studied, retention of colour,
rehydration ratio, thio-sulphinate content and antioxidant capacity of dehydrated onion was …
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