Kinetic modelling of quality deterioration in onions during drying and storage

Journal of Food Engineering

Volumn 68, Issue 4, 2005, Pages 443-453

  Kaymak Ertekin, Figen ^a   Gedik, Atil ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Degradation kinetics; Drying; Non enzymatic browning; Onions; Storage; Thiolsulphinate loss

Indexed keywords

ALDEHYDES; DEGRADATION; DRYING; FLAVORS; FOOD STORAGE; MOISTURE;

DEGRADATION KINETICS; NON-ENZYMATIC BROWNING; ONIONS; THIOLSULPHINATE LOSS;

FOOD PRODUCTS;

ALLIUM CEPA;

EID: 12344326757     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.06.022     Document Type: Article

References (35)

1. E. Adam, W. Mühlbauer, A. Esper, W. Wolf, and W. Spiess Quality changes of onion (Allium cepa L.) as affected by the drying process Die Nahrung 44 1 2000 32 37
2. ADOGA (1981). Official standards and methods of the American dehydrated onion and garlic Association (ADOGA) for the dehydrated onion and garlic products. Technical committee of ADOGA, California
3. J.M. Aguilera, J. Chirife, J.M. Flink, and M. Karel Computer simulation of non-enzymatic browning during potato dehydration Lebensmittel-Wissenschaft und Technologie 8 1975 128 133
4. AOAC (1985). Official methods of analysis of the association of official analytical chemists (14th ed.). Washington, DC: Association of Official Analytical Chemists
5. E. Cohen, and I. Saguy Statistical evaluation of Arrhenius model and its applicability in prediction of food quality losses Journal of Food Processing and Preservation 9 1985 273 290
6. V.M. Da-Mota, and E. Palau Acoustic drying of onion Drying Technology 17 4-5 1999 855 867
7. R.H. Driscoll, and P.S. Madamba Modelling the browning kinetics of garlic Food Australia 46 2 1994 66 71
8. K.T. Farrell Spices, condiments and seasonings 1985 The AVI Publishing Company Westport, Connecticut p. 391
9. G.G. Freeman, and F. McBreen A rapid spectrophotometric method of determination of thiosulphinate in onion (Allium cepa) and its significance in flavour studies Biochemical Society Transactions 1 1973 1150 1152
10. L. Greenspan Humidity fixed points of binary saturated aqueous solutions Journal of Research of the National Bureau of Standards 81 a 1977 89 112
11. C.E. Hendel, V.G. Silveira, and W.D. Harrington Rates of non-enzymatic browning of white potato during dehydration Food Technology 9 1955 433 438
12. A. Ibarz, J. Pagan, and S. Garza Kinetic models of non-enzymatic browning in apple puree Journal of the Science of Food and Agriculture 80 2000 1162 1168
13. H. Kim, K.S. Jo, D.Y. Kwon, and M.H. Park Effect of drying temperature and sulfiting on the qualities of dried garlic slices Journal of Korean Agricultural Chemists Society 35 1 1992 6 9
14. M.K. Krokida, and Z.B. Maroulis Effect of microwave drying on some quality properties of dehydrated products Drying Technology 17 3 1999 449 466
15. T.P. Labuza Effects of dehydration and storage Food Technology 27 1 1973 20 26 51
16. T.P. Labuza, and M. Saltmarch The non-enzymatic browning reaction as affected by water in foods L.B. Rockland G.F. Stewart Influences on food quality 1981 Academic Press New York 605 650
17. T.P. Labuza, S.R. Tannenbaum, and M. Karel Water content and stability of low moisture and intermediate foods Food Technology 24 1970 543 550
18. R.R. Legault, C.E. Hendel, and W.F. Talburt Retention of quality in dehydrated vegetables through in-package dessication Food Technology 8 1954 143 149
19. M.K. Lenz, and D.B. Lund Experimental procedures for determining destruction kinetics of food components Food Technology 34 2 1980 51 55
20. P.P. Lewicki, W. Pomaranska-Lazuka, D. Witrowa-Rajchert, and D. Nowak Effect of mode of drying on storage stability of colour of dried onion Polish, Journal of Food and Nutrition Sciences 7/48 4 1998 701 706
21. G. Mazza, and M. LeMaguer Flavour retention during dehydration of onion (Allium cepa L.) P. Linko Y. Malkki J. Olkku J. Larinkari Food process engineering Vol. 1 1980 Academic Press London 399 406
22. M. Mishkin, I. Saguy, and M. Karel Dynamic optimization of dehydration of potatoes Journal of Food Science 48 1983 1617 1621
23. S. Mizrahi, T.P. Labuza, and M. Karel Computer-aided predictions of extent of browning in dehydrated cabbage Journal of Food Science 35 1970 799 803
24. Y. Peleg, C.H. Mannheim, and Z. Berk Changes in quality of dehydrated kibbled onions during storage Journal of Food Science 35 1970 513 517
25. A. Pezzutti, and G.H. Crapiste Sorptional equilibrium and drying characteristics of garlic Journal of Food Engineering 31 1997 113 123
26. R.K. Proudlove The science and technology of foods 2nd ed. 1989 Forbes Publications Ltd London p. 247
27. R.S. Rapusas, and R.H. Driscoll Kinetics of non-enzymatic browning in onion slices during isothermal heating Journal of Food Engineering 24 3 1995 417 429
28. I. Saguy, and M. Karel Modelling of quality deterioration during food processing and storage Food Technology 34 1980 78 85
29. C.M. Samaniego-Esguerra, I.F. Boag, and G.L. Robertson Kinetics of quality deterioration in dried onions and green beans as a function of temperature and water activity Lebensmittel-Wissenschaft und Technologie 24 1991 53 58
30. S. Schwimmer Source book of food enzymology 1981 The AVI Publishing Company Westport, Connecticut p. 717
31. S. Schwimmer, and W.J. Weston Enzymatic development of pyruvic acid in onion as a measure of pungency Journal of Agricultural and Food Chemistry 9 4 1961 301 304
32. P.S. Taoukis, T.P. Labuza, and I.S. Saguy Kinetics of food deterioration and shelf life prediction K.J. Valentas E. Rotstein R.P. Singh Handbook of food engineering practice 1997 CRC Press Boca Raton, NY 361 403
33. H.A.C. Thijssen Optimization of process conditions during drying with regard to quality factors Lebensmittel-Wissenschaft und Technologie 12 1979 308 317
34. R. Villota, and M. Karel Prediction of ascorbic acid retention during drying. II. Simulation of retention in a model system Journal of Food Processing and Preservation 4 1979 141 159
35. R. Villota, I. Saguy, and M. Karel A research note: an equation correlating shelf life of dehydrated vegetable products with storage conditions Journal of Food Science 45 1980 398 399 401