Journal of Food Processing & Technology

Soji MY

Publications

• Research Article
  Drying Characteristics of Osmotically Pretreated Red Onion Slices via Hot Air Oven
  Author(s): Hussein JB, Soji MY, Abiona OO and Oke MOHussein JB, Soji MY, Abiona OO and Oke MO
  
  The drying characteristics of osmotically pretreated red onion slices via hot air oven at different drying temperatures (40°C to 80°C) and 1.5 m/s air velocity was investigated. Fresh onion bulb was manually sliced (4 ± 0.2 mm) and pretreated in 20% osmotic solution (sucrose, salt and water in ratio 1:1:4 weight in grams) for 2 hours. Eight drying models (Page, Logarithmic, Henderson and Pabis, Newton (Lewis), Wang and Singh, Parabolic, Midilli and Prakrash and Kumar) were used to optimize the goodness of fit to the experimental data. The models were compared using coefficient of determination (R2), chi-square (χ2) and root mean square error (RMSE). Some selected functional properties of the dried onion were also examined. It took 660 min, 600 min, 390 min, 300 min and 180 min at 40°C, 50°C, 60°C, 70°C and 80°C respectively to dry dehydrate.. View More»
  DOI: 10.4172/2157-7110.1000733

  Abstract PDF