Effect of process parameters on the effectiveness of osmotic dehydration of summer onion

Alam M.M, . and Islam M.N, . and Islam M.N, . Effect of process parameters on the effectiveness of osmotic dehydration of summer onion. pp. 391-396. ISSN 22317546

The present study was carried out to investigate the effects of solution concentration immersion time and temperature on the osmotic dehydration (OD) of summer onion. OD was done using sucrose salt and combined (sucrose-salt) solution. In this study three sucrose (40 50 and 60) five salt (5 10 15 20 and 25) and five sucrose- salt (combine) solution (40:15 45:15 45:20 50:15 and 55:15 ) were used. Among different solution concentration and temperature for 6 hrs contact time 55:15brix at 40C gave water loss (50.05) solid gain (16.25) and normalized solid content (2.34) while 60 brix sucrose solution gave 35.60 0.0932 1.81 and 25brix salt solution gave 33.50 0.1221 2.25 water loss solid gain and normalized solid content respectively. It was also found that at ambient temperature (25C) 55:15brix for 24 hrs contact time gave the highest water loss (56) and solid gain (17.80). It can be concluded from this study that solution temperature time and concentration were the most pronounced factors affecting solid gain water loss and normalized solid content of onion slice during osmotic dehydration.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/54%20IFRJ%...

Abstract

The present study was carried out to investigate the effects of solution concentration immersion time and temperature on the osmotic dehydration (OD) of summer onion. OD was done using sucrose salt and combined (sucrose-salt) solution. In this study three sucrose (40 50 and 60) five salt (5 10 15 20 and 25) and five sucrose- salt (combine) solution (40:15 45:15 45:20 50:15 and 55:15 ) were used. Among different solution concentration and temperature for 6 hrs contact time 55:15brix at 40C gave water loss (50.05) solid gain (16.25) and normalized solid content (2.34) while 60 brix sucrose solution gave 35.60 0.0932 1.81 and 25brix salt solution gave 33.50 0.1221 2.25 water loss solid gain and normalized solid content respectively. It was also found that at ambient temperature (25C) 55:15brix for 24 hrs contact time gave the highest water loss (56) and solid gain (17.80). It can be concluded from this study that solution temperature time and concentration were the most pronounced factors affecting solid gain water loss and normalized solid content of onion slice during osmotic dehydration.

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Item Type:	Article
AGROVOC Term:	Onions
AGROVOC Term:	Osmotic dehydration
AGROVOC Term:	Water loss
AGROVOC Term:	Sucrose
AGROVOC Term:	Bangladesh
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21633

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