Effect of process parameters on the effectiveness of osmotic dehydration of summer onion
作者： MM Alam , MN Islam , None
DOI:
关键词: Osmosis 、 Chemical composition 、 Sucrose 、 Chemistry 、 Solid content 、 Salt (chemistry) 、 Osmotic dehydration 、 Chromatography 、 Dehydration 、 Contact time
摘要: The present study was carried out to investigate the effects of solution concentration, immersion time and temperature on osmotic dehydration (OD) summer onion. OD done using sucrose, salt combined (sucrose-salt) solution. In this three sucrose (40,50 60%), five (5,10,15,20 25%) sucrose- (combine) (40:15, 45:15, 45:20 50:15 55:15 %) were used. Among different concentration for 6 hrs contact 55:15°brix at 40°C gave water loss (50.05%), solid gain (16.25%) normalized content (2.34), while 60 °brix 35.60%, 9.32%, 1.81 25°brix 33.50%, 12.21%, 2.25 loss, respectively. It also found that ambient (25°C) 24 highest (56%) (17.80%). can be concluded from temperature, most pronounced factors affecting gain, onion slice during dehydration.
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