Study the effect of sun, oven and microwave drying on quality of onion slices

LWT

Volumn 43, Issue 7, 2010, Pages 1121-1127

  Arslan, Derya ^a   Özcan, Mehmet Musa ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Colour; Drying; Mineral; Onion; Phenolics

Indexed keywords

COLOR; MICROWAVE OVENS; MICROWAVES; MINERALS;

COEFFICIENT OF DETERMINATION; DRYING KINETIC; EFFECTIVE DIFFUSIVITIES; MICROWAVE DRYING; ONION; PHENOLIC CONTENT; PHENOLICS; QUALITY DEGRADATION;

DRYING;

ALLIUM CEPA;

EID: 79955951824     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.019     Document Type: Article

References (54)

1. Adam, E., Mühlbauer,W., Esper, A.,Wolf,W., & Spiess,W. (2000). Quality changes of onion (Allium cepa L.) as affected by the drying process. Nahrung, 44, 32-37.
2. Akyi{dotless}ldi{dotless}z, A., Aksay, S., Benli, H., Ki{dotless}roǧlu, F., & Fenercioǧlu, H. (2004). Determination of changes in some characters of persimmon during dehydration at different temperatures. Journal of Food Engineering, 65, 95-99.
3. Association of Official Analytical Chemists (AOAC). (1990). Official methods of analysis (15th ed.).. Washington, DC.
4. Ayensu, A. (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy, 59, 121-126.
5. Bajaj, K. L., Kaur, G., Singh, J., & Gill, S. P. S. (1980). Chemical evaluation of some important varieties of onion (Allium cepa L.). Quality Plants, Plant Foods for Human Nutrition, 30, 117-122.
6. Balladin, D. A., & Headley, O. (1999). Evaluation of solar dried thyme (Thymus vulgaris Linne.) herbs. Renewable Energy, 17, 523-531.
7. Chang, C. H., Lin, H. Y., Chang, C. Y., & Liu, Y. C. (2006). Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering, 77, 478-485.
8. Chism, G. W., & Haard, N. F. (1996). Characteristics of edible plant tissues. In O. R. Fennema (Ed.), Food chemistry (pp. 943-1011). New York: Marcel Dekker, Inc.
9. Chun, O. K., Kim, D.-O., Smith, N., Schroeder, D., Han, J. T., & Lee, C. Y. (2005). Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. Journal of the Science of Food and Agriculture, 85, 1715-1724.
10. Crank, J. (1975). The mathematics of diffusion. Oxford, England: Clarendon Press.
11. Dewanto, V., Wu, X., & Adom, K. K. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural Food Chemistry, 50, 3010-3014.
12. Diamante, L. M., & Munro, P. A. (1991). Mathematical modelling of hot air drying of sweet potato slices. Internati{dotless}onal Journal of Food Science and Technology, 26, 99-106.
13. Diamante, L. M., & Munro, P. A. (1993). Mathematical modelling of the thin layer solar drying of sweet potato slices. Solar Energy, 51, 271-276.
14. Doymaz, İ., Tugrul, N., & Pala, M. (2006). Drying characteristics of dill and parsley leaves. Journal of Food Engineering, 77, 559-565.
15. Fathima, A., Begum, K., & Rajalakshmi, D. (2001). Microwave drying of selected greens and their sensory characteristics. Plant Foods for Human Nutrition, 56, 303-311.
16. Feng, H., Tang, J., & Cavalieri, R. P. (2002). Dielectric properties of dehydrated apples as affected by moisture and temperature. Transaction of the American Society of Agricultural Engineers, 45, 129-135.
17. Gikuru, M., & Olwal, J. O. (2005). The drying kinetics of kale (Brassica oleracea) in a convective hot air dryer. Journal of Food Engineering, 71, 373-378.
18. Günhan, T., Demir, V., Hancioglu, E., & Hepbasli, A. (2005). Mathematical modelling of drying of bay leaves. Energy Conversion and Management, 46(11-12), 1667-1679.
19. Henderson, S. M., & Pabis, S. (1961). Grain drying theory I: temperature effect on drying coefficient. Journal of Agricultural Research Engineering, 6, 169-174.
20. Karadeniz, F., Burdurlu, H. S., Koca, N., & Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turkish Journal of Agricultural Forestry, 29, 297-303.
21. Krokida, M. K., & Maroulis, Z. B. (1999). Effect of microwave drying on some quality properties of dehydrated products. Drying Technology, 17, 449-466.
22. Kumar, D. G. P., Hebbar, H. U., & Ramesh, M. N. (2006). Suitability of thin layer models for infrared-hot air-drying of onion slices. Lebensmittel Wissenschaft Und Technologie, 39, 700-705.
23. Kumar, A., & Tiwari, G. N. (2007). Effect of mass on convective mass transfer coefficient during open sun and greenhouse drying of onion flakes. Journal of Food Engineering, 79, 1337-1350.
24. Lewicki, P. P. (2006). Design of hot air drying for better foods. Trends in Food Science and Technology, 17, 153-163.
25. Madamba, P. S., Driscoll, R. H., & Buckle, K. A. (1996). Thin-layer drying characteristics of garlic slices. Journal of Food Engineering, 29, 75-97.
26. Marinova, D., Ribarova, F., & Atanassova, M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy, 40(3), 255-260.
27. Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
28. Maskan, A., Kaya, S., & Maskan, M. (2002). Hot air and sun drying of grape leather (pestil). Journal of Food Engineering, 54, 81-88.
29. Methakhup, S., Chiewchan, N., & Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. Lebensmittel Wissenschaft und Technologie, 38, 579-587.
30. Midilli, A., & Küçük, H. (2003). Mathematical modelling of thin layer drying of pistachio by using solar energy. Energy Conversion and Management, 46, 1667-1679.
31. Mongpraneet, S., Abe, T., & Tsurusaki, T. (2002). Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engineering, 55(2), 147-156.
32. Moreno, F. J., Corzo-Martinez, M., Castillo, M. D., & Villamiel, M. (2006). Changes in antioxidant activity of dehydrated onion and garlic during storage. Food Research International, 39, 891-897.
33. Nindo, C. I., Sun, T., Wang, S. W., Tang, J., & Powers, J. R. (2003). Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis L.). Lebensmittel Wissenschaft und Technologie, 36, 507-516.
34. Ozdemir, M., & Devres, Y. O. (1999). The thin layer drying characteristics of hazelnuts during roasting. Journal of Food Engineering, 42, 225-233.
35. Pott, I., Neidhart, S., Mühlbauer, W., & Carle, R. (2005). Quality improvement of non-sulphited mango slices by drying at high temperatures. Innovative Food Science and Emerging Technologies, 6, 412-419.
36. Ren, G., & Chen, F. (1998). Drying of American ginseng (Panax quinquefolium) roots by microwave-hot air combination. Journal of Food Engineering, 35, 433-443.
37. Roa, K. V. S. S., Zanjad, P. N., & Mathur, B. N. (1995). Microwave processing-an emerging alternative to thermal processing of foods. Indian Food Industry, 14, 17-23.
38. Sarsavadia, P. N. (2007). Development of a solar-assisted dryer and evaluation of energy requirement for the drying of onion. Renewable Energy, 32, 2529-2547.
39. Sarsavadia, P. N., Sawhney, R. L., Pangavhane, D. R., & Singh, S. P. (1999). Drying behavior of brined onion slices. Journal of Food Engineering, 40, 219-226.
40. Sharma, G. P., Verma, R. C., & Pathare, P. (2005). Mathematical modeling of infrared radiation thin layer drying of onion slices. Journal of Food Engineering, 71, 282-286.
41. Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Oxidants and Antioxidants, Part A, 299, 152-178.
42. Skujins, S. (1998). Handbook for ICP-AES (Varian-Vista). Version 1.0. In: A short guide to vista series. ICP-AES Operation. Zug, Switzerland: Varian Int. AG.
43. Soysal, Y. (2004). Microwave drying characteristics of parsley. Biosystems Engineering, 89, 167-173.
44. Soysal, Y., & Öztekin, S. (2001). Technical and econemic performance of a tray dryer for medicinal and aromatic plants. Journal of Agricultural Engineering Research, 79(1), 73-79.
45. Soysal, Y., Öztekin, S., & Eren, Ö (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4), 403-413.
46. Sumnu, G., Turabi, E., & Öztop, M. (2005). Drying of carrots in microwave and halogen lamp-microwave combination ovens. Lebensmittel Wissenschaft und Technologie, 38, 549-553.
47. Sun, J., Hu, X., Zhao, G., Wu, J., Wang, Z., Chen, F., et al. (2007). Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food Science and Technology International, 13(2), 91-97.
48. Thompson, L., Morris, J., Peffley, E., Green, C., Pare, P., Tissue, D., et al. (2005). Flavonol content and composition of spring onions grown hydroponically or in potting soil. Journal of Food Composition and Analysis, 18, 635-645.
49. Togrul, I. T., & Pehlivan, D. (2002). Mathematical modelling of solar drying of apricots in thin layers. Journal of Food Engineering, 55(3), 209-216.
50. Tutuncu, M. A., & Labuza, T. P. (1996). Effect of geometry on the effective moisture transfer diffusion coefficient. Journal of Food Engineering, 30, 433-447.
51. United States Department of Agriculture, Agricultural Research Service, USDA. (2002). USDA National nutrient database for standard reference, release 15. Nutrient data laboratory home page. http://www.nal.usda.gov/fnic/foodcomp.
52. Walde, S. G., Velu, V., Jyothirmayi, T., & Math, R. G. (2006). Effects of pretreatments and drying methods on dehydration of mushroom. Journal of Food Engineering, 74, 108-115.
53. Yaldiz, O., Ertekin, C., & Uzun, H. I. (2001). Mathematical modeling of thin layer solar drying of sultana grapes. Energy, 26, 457-465.
54. Zanoelo, E. F., Cardozo-Filho, L., & Cardozo-Junior, E. L. (2006). Superheated steamdrying of mate leaves and effect of drying conditions on the phenol content. Journal of Food Process Engineering, 29, 253-268.