EFFECT OF MODE OF DRYING ON STORAGE STABILITY OF COLOUR OF DRIED ONION

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.

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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.