Details

Autor(en) / Beteiligte

• Savitha, S.
• Chakraborty, Snehasis
• Thorat, Bhaskar N.

Titel

Microstructural changes in blanched, dehydrated, and rehydrated onion

Ist Teil von

• Drying technology, 2022-09, Vol.40 (12), p.2550-2567

Ort / Verlag

Philadelphia: Taylor & Francis

Erscheinungsjahr

2022

Quelle

Taylor & Francis

Beschreibungen/Notizen

• This study aims to explore the shrinkage of onion cells, single and multi-layer onion section, and expansion of intercellular pathways during dehydration. For macro and bulk-level studies, moisture analyzer and hot air convective dryer were used, respectively. Shrinkage, size retention, and color changes due to dehydration and rehydration of onion shreds were compared. At micro-level, CaCl 2 and water blanched samples dehydrated at 70 °C, citric acid blanched samples dehydrated at 60 and 80 °C showed less shrinkage compared to unblanched samples. On rehydration, single layer section showed comparable cell size and intercellular space retention. Multi-layer section of CaCl 2 blanched samples dehydrated at 70 °C retained better structure. At macro-level dehydration, shrinkage of CaCl 2 blanched samples was the least. At bulk-level, all blanched samples shrank by 82-90%. Bulk level rehydration at 50 °C achieved better size retention. Blanching resulted a porous structure of onion shreds with an improved rehydration characteristics.