EFFECT OF MODE OF DRYING ON STORAGE STABILITY OF COLOUR OF DRIED ONION
 
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Pol. J. Food Nutr. Sci. 1998;48(4):701–706
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ABSTRACT
The effect of drying mode and conditions of storage on colour stability of dried onion was investigated in this work. Drying of onion at 70 or 800C yielded brown product of unacceptable quality. A temperature up to 800C can be applied to dry onion only for a short time, until less than 50% of water is evaporated. Then the temperature of air must be lowered to 600C. When the stepwise change of temperature was done properly the colour stability of onion did not differ from that observed for onion dried at 600C. Both, infrared and microwave energy promoted browning of dried onion. Moreover, the colour stability was less than that onion dried by convection.
ISSN:1230-0322