caa a22 4500 606243178 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9201-8 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9201-8 Characterization of vacuum dried onion slices [Elektronische Daten] [J. Mitra, S. Shrivastava, P. Srinivasa Rao] Assessment of various quality parameters of vacuum dried onion, with or without pretreatment was attempted. Colour, flavor and rehydration ratio were analyzed and compared with those of convective air drying. Tissue microstructure images of dehydrated onion were studied and compared with convective air drying and microwave drying, with the help of scanning electron microscopy. The texture of dried onion was measured in terms of hardness, cohesiveness, springiness, gumminess and chewiness using texture analyzer. All these parameters were higher in case of treated samples compared to untreated ones. True density and thermal conductivity of vacuum dried onion were assessed with the changing moisture content. Colour, flavor and microstructure of vacuum dried onion were better than convective air drying. True density was found less compared to hot air dried product however thermal conductivity was almost comparable. The vacuum drying method for onion was found suitable over convective air drying which is normally practiced commercially. Springer Science+Business Media New York, 2014 Onion nationallicence Vacuum drying nationallicence Texture nationallicence Microstructure nationallicence Colour nationallicence Flavour nationallicence Density nationallicence Thermal conductivity nationallicence % : Percentage nationallicence °C : Degree Celsius nationallicence A : Absorbance nationallicence ADOGA : American Dehydrated Onion and Ginger Association nationallicence b : Cell path length, cm nationallicence db : Dry basis, kg waterkg dry solid−1 nationallicence K : Degree Kelvin nationallicence k : Thermal conductivity of vacuum dried onion nationallicence kV : Kilo Volt nationallicence m : Wet basis moisture content of onion sample, kg waterkg matter−1 nationallicence min : Minutes nationallicence mm : Millimeter nationallicence N : Newton, unit of force, kgms−2 nationallicence NEB : Non-enzymatic browning nationallicence OI : Optical index nationallicence R2 : Coefficients of determination nationallicence ρt : Bulk density of vacuum dried onion, kgm−3 nationallicence SE : Standard error nationallicence SEM : Scanning electron microscopy nationallicence TC : Thiosulphinate concentration of the solution, μmolg−1 nationallicence TPA : Texture profile analysis nationallicence W : Watt nationallicence wb : Wet basis, kg waterkg total matter−1 nationallicence ε : Molar absorptivity of thiolsulphinate solution at 254nm, g/(μmolcm) nationallicence Mitra J. Food Process Engineering Department, National Institute of Technology Rourkela, 769008, Rourkela, India aut Shrivastava S. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, India aut Srinivasa Rao P. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 1-10 2193-4126 9:1<1 2015 9 11694 https://doi.org/10.1007/s11694-014-9201-8 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9201-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mitra J. Food Process Engineering Department, National Institute of Technology Rourkela, 769008, Rourkela, India aut NATIONALLICENCE 700 1- Shrivastava S. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, India aut NATIONALLICENCE 700 1- Srinivasa Rao P. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 1-10 2193-4126 9:1<1 2015 9 11694