Effect of Temperature and Immersion Duration on Osmotic Dehydration of Onion Slice
Uticaj temperature i vremena izlaganja na osmotsku dehidraciju režnjeva crnog luka
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Author
Dabhi, Mukesh
Rane, Devendra
Dhamsaniya, Navnit
Keywords
process temperatureimmersion duration
osmotic dehydration
onion
temperatura,
vreme,
osmotska dehidracija
crni luk
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Show full item recordAbstract
Water loss, solid gain, weight loss and moisture content of osmotic
dehydrated onion (Allium cepa L.) were studied. The effect of temperature and time to
onion slices during osmotic dehydration for the onion slices were optimized using
response surface methodology (RSM). Increase in process temperature and immersion
duration increases the solid gain, water loss, weight loss and decrease in moisture
content. Process temperature had non-significant effect on solid gain, as well as
significant at 5% level significance on water loss, weight loss and moisture content.
Optimized values of temperature and time were 42.08°C and 111.13 min, respectively. U ovom istraživanju su ispitivani gubitak vode, čvrsti prinos, gubitak mase
i sadržaj vlage kod osmotski dehidriranog crnog luka (Allium cepa L.). Uticaj
temperature i vremena na režnjeve crnog luka tokom osmotske dehidracije je optimiziran
korišćenjem metode odgovora površine (RSM). Povećanje temperature i vremena
izlaganja povećava čvrsti prinos, gubitak vode i gubitak mase, a smanjuje sadržaj vlage.
Temperatura nije imala značajan uticaj na čvrsti prinos, a imala je značajan uticaj, na
nivou značajnosti od 5%, na gubitak vode, gubitak mase i sadržaj vlage. Optimizirane
vrednosti temperature i vremena iznosile su 42.08°C i 111.13 min, redom.