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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2468-2483
DOI: https://doi.org/10.20546/ijcmas.2019.804.288


Tray Drying Characteristics of Onion Slices and Physicochemical Analysis of Dried Onion Powder
Ravi Dutt Shukla*, Anurag Patel and Avanish Kumar
Department of Food Process Engineering, Vaugh Institute of Agricultural Engineering and Technology, SHUATS, Allahabad- 211007 (Uttar Pradesh) India
*Corresponding author
Abstract:

The present work was aimed to study the effect of pretreatments and drying temperatures on quality and drying characteristic of onion slices in tray dryer and to study the effect of drying air temperature (1st stage drying at 70, 80, 90˚C and 2nd stage at 600C) on onion slices (2, 4, and 6mm) also examine size, pretreatments water blanching and 0.2, 0.4, 0.6 % Potassium Metabisulphite on the quality of dried onion. Result of study showed that the water blanched onion samples dried at 90˚C (6mm size) took least time to get dry. Rehydration ratio was increased with increase in temperature. Potassium Metabisulphite blanched sample dried at 70˚C were better in nutritional quality. Quality of onion with respect to colour, aroma and overall acceptability was better for 0.6% Potassium Metabisulphite blanched onion samples dried at 70˚C


Keywords: Onion, Pretreatments, Drying, Tray dryer
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How to cite this article:

Ravi Dutt Shukla, Anurag Patel and Avanish Kumar. 2019. Tray Drying Characteristics of Onion Slices and Physicochemical Analysis of Dried Onion Powder.Int.J.Curr.Microbiol.App.Sci. 8(4): 2468-2483. doi: https://doi.org/10.20546/ijcmas.2019.804.288