Preparation of onion powder by means of osmotic dehydration and its packaging and storage

Authors
Citation
Vr. Sagar, Preparation of onion powder by means of osmotic dehydration and its packaging and storage, J FD SCI M, 38(5), 2001, pp. 525-528
Citations number
16
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
525 - 528
Database
ISI
SICI code
0022-1155(200109/10)38:5<525:POOPBM>2.0.ZU;2-4
Abstract
Onion powder prepared from 6 mm thick osmotically dehydrated onion slices a fter drying in a cabinet dryer at 60 degreesC for 10 h, grinding in a labor atory powder mill and sieving with 30 mesh sieve, can be stored up to 6 mon ths in 400 gauge LDPE or 200 gauge HDPE pouches at 7 degreesC compared to 4 months at ambient condition with better pungency. Retention of colour and pungency as pyruvic acid was found to be more in the samples packed in 200 gauge HDPE pouches followed by 400 gauge and 200 gauge low density polyethy lene (LDPE) pouches, stored at 7 degreesC. For storage of the product havin g 3.85 % moisture, the optimum RH was found to be 47.5 % and the critical a nd danger points as 9.14 % and 6.75 % moisture respectively. The product wa s stable at low temperature as compared to high temperature in respect of c olour and flavour.