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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
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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(10): 2684-2692
DOI: https://doi.org/10.20546/ijcmas.2017.610.316


Rehydration Characteristics of Dehydrated Different Onion Slices
Goudra Pramod Gouda*, C.T. Ramachandra, Udaykumar Nidoni, H. Sharanagouda, P.F. Mathad and R.S. Roopa Bai
Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur 584 104, Karnataka, India
*Corresponding author
Abstract:

The present work was aimed to study the rehydration characteristics of dehydrated different onion slices namely, Arka kalyan, Bijapur white and Arka pragati which were dried under open yard sun drying, solar tunnel drying and dehumidified air drying methods. The onions were pre-treated with 10% sodium chloride (NaCl) for 1h, 0.2% potassium metabisulphite (KMS) for 15 minutes and both 10% sodium chloride (NaCl) + 0.2% potassium metabisulphite (KMS) for 15 minutes at room temperature before drying. Rehydration experiments was conducted with three different temperatures (25, 45 and 65 °C), It was revealed from the results that, the dehumidified air dried, untreated Bijapur white onion had higher rehydration ratio of 5.08 followed by dehumidified air dried, untreated Arka pragati and Arka kalyan onion was 5.07 and 5.06 at 65 °C as compared other two temperatures. The pretreatment resulted in a decrease in the diffusion coefficient of water as well as an increase in the diffusion coefficient of solute during rehydration. Decrease in the diffusion coefficient of water was due to an increase in the proportion of ruptured and shrunken cells caused by osmotic treatments, which in turn resulted in reduced ability of dried onion tissue to absorb water. The increase in diffusion coefficient for solid during rehydration was higher in the case of osmotic pre-treated material, some of the solids absorbed during osmotic dehydration were not retained in the cell matrix and dissolve faster than the constitutive onion dry matter.


Keywords: Arka kalyan, Bijapur white, Arka pragati, Pre-treatment, Drying, Rehydration ratio.
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How to cite this article:

Goudra Pramod Gouda, C.T. Ramachandra, Udaykumar Nidoni, H. Sharanagouda, P.F. Mathad and Roopa Bai, R.S. 2017. Rehydration Characteristics of Dehydrated Different Onion Slices.Int.J.Curr.Microbiol.App.Sci. 6(10): 2684-2692. doi: https://doi.org/10.20546/ijcmas.2017.610.316