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KMID : 0380619900220050539
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.539 ~ p.542
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Effect of Mild Heat Treatments Prior to Air Dehydration of Dried Onions Quality
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Abstract
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The effects of immersion temperature (20, 40 and fi0) and immersion times (6, 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.0% moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immerision time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at 50 ℃ of air temperature (O.D.=0.071) were 60℃ of immersion temperature and 18 min of immersion time compared to control (O.D. = 0.168) of air dehydration at 50℃. Pyruvic acid contents of dried onions at 50℃ of air temperature were maximized (39.85 μmole/g onion solid) at 60 ℃ of immersion temperature and 12 min of immersion time compared to control (24.08 umolelg onion solid) of air dehydration at 50℃.
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