EFFECT OF DRYING MODE AND STORAGE ON RHEOLOGICAL PROPERTIES OF DRIED ONION

Two varieties of onion grown in Poland were sliced and subjected to different modes of drying. Dried onion packed in PA/PE foil was stored under two different conditions. Compression - relaxation test was used to measure mechanical properties of dried onion and to identify their changes during storage. It was shown that variety of the onion and storage conditions applied in this work had no influence on mechanical properties of dried onion. The mode of drying had little influence on rheological properties of dried onion. Infrared and microwave energy seemed to yield different mechanical properties of dried onion than convective drying. Rheological properties of dried onion were dynamic, and changed during storage. The course and kinetics of these changes were little dependent on the mode of drying applied.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.