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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 129-141
DOI: https://doi.org/10.20546/ijcmas.2017.609.016


Studies on Drying of Osmotically Dehydrated Onion Slices
Gourav Sahu*, N. Vinoda, P. Monisha, Vikas Paradkar and Nirmal Kumar
College of Agricultural Engineering, Bapatla, Andhra Pradesh, India
*Corresponding author
Abstract:

The present investigation was carried out to study the effect of osmotic solute, solution concentration, immersion time and process temperature on osmotic dehydration of onion slices of 10 mm thickness by using different solution of salt, sugar and sugar-salt combination solution. In this study three sugar (40, 50 and 60°brix), three salt (5,15 and 25°brix) and three sucrose- salt (combine) solutions (40:15, 50:15, and 60:15°brix) were used and solution to sample ratio of 5:1 was maintained for dehydration period of 6 hour at different temperatures of ambient and water bath (30oC and 40oC respectively). The temperature was maintained during the process. After osmosis, the onion slices were dried in tray dryer for 8hour. The maximum water loss and solid gain was 45.66 % and 18.96 % respectively for 60:15°brix sugar-salt combination solution at 40°C while 60°brix sucrose solution gave 34.04 % and 11.04 % and 25°brix salt solution gave 33.78 % and 15.42% water loss and solid gain respectively. The 60:15°brix solution of salt-sugar concentration gave highest solid gain and water loss among all the treatment at both 30°C and 40°C process temperature. It can be concluded from this study that the nature of osmotic solution such as solution concentration, temperature and immersion time of treatment affected the transfer process solid gain, water loss and weight reduction during osmotic dehydration. The losses during storage and handling can be minimised and self-life of the onion can be increased by using combination of osmotic dehydration and drying method.


Keywords: Osmotic dehydration, Water loss, Solid gain, Weight reduction, Drying.
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How to cite this article:

Gourav Sahu, N. Vinoda, P. Monisha, Vikas Paradkar and Nirmal Kumar. 2017. Studies on Drying of Osmotically Dehydrated Onion Slices.Int.J.Curr.Microbiol.App.Sci. 6(9): 129-141. doi: https://doi.org/10.20546/ijcmas.2017.609.016