Sehrawat Rachna, Nema Prabhat K
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana 131028 India.
J Food Sci Technol. 2018 Oct;55(10):4311-4320. doi: 10.1007/s13197-018-3379-4. Epub 2018 Aug 24.
Pungency is important characteristics of onion and during processing it is generally reduces. Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and product benefits. It results in better retentions of bioactive components. So, in current study onion slices were dried using low pressure superheated steam, and compared with vacuum and hot air drying at different temperature in NIFTEM advance drying unit. Among the selected models, Page's model gave a better prediction and satisfactorily described drying characteristics of onion slices. The Activation energy was found to be 41.87 kJ/mol in LPSSD. Quality of product, i.e. retention of color, rehydration ratio, thiosulphinate content, total phenol content and antioxidant activity, were better at 70 °C using LPSSD, at 60 °C using VD and HAD, as compared to other drying temperature in respective drying technologies used. Significant differences in quality of the dried product were also observed due to drying temperature in different drying techniques.
辛辣味是洋葱的重要特性，在加工过程中通常会降低。由于能源和产品优势，低压过热蒸汽干燥（LPSSD）正变得越来越重要。它能更好地保留生物活性成分。因此，在当前研究中，使用低压过热蒸汽干燥洋葱片，并在NIFTEM先进干燥装置中与不同温度下的真空干燥和热风干燥进行比较。在所选模型中，佩奇模型给出了更好的预测，并令人满意地描述了洋葱片的干燥特性。在低压过热蒸汽干燥中，活化能为41.87 kJ/mol。与各自干燥技术中其他干燥温度相比，在70°C下使用低压过热蒸汽干燥、在60°C下使用真空干燥和热风干燥时，产品质量（即颜色保留率、复水率、硫代亚磺酸盐含量、总酚含量和抗氧化活性）更好。由于不同干燥技术中的干燥温度，干燥产品的质量也存在显著差异。
