Effect of Temperature and Immersion Duration on Osmotic Dehydration of Onion Slice

Abstract

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.