Abstract
Onion powder has an extensive demand and wide application worldwide as flavour additive in convenience foods and medicinal products. Conventionally onion powder is prepared by hot air drying of onion slices followed by grinding. Convective air drying when used alone demands longer drying time and thus has a high expense of energy. As bulk of onion is water (82–87 %), removal of moisture prior to drying can reduce moisture loading on dryer and hence the energy consumption. Keeping this in view, onions were partially dewatered using centrifugal force before convective drying. The effect of partial mechanical dewatering and drying air temperature was studied on drying time, specific energy consumption and onion powder quality (colour and flavour). The combination process was also optimized to achieve increased drying rate and product quality comparable to products obtained using convective drying alone. Onions subjected to 60 % partial mechanical dewatering and hot air drying at 70 °C exhibited significantly (p ≤ 0.5) shortened drying time, decreased energy consumption and maintained colour and flavour of the dried product.
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Financial support received from Indian Council of Agricultural Research (ICAR) and facilities provided by Central Institute of Post Harvest Engineering and Technology (CIPHET) for this research are gratefully acknowledged.
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Grewal, M.K., Jha, S.N., Patil, R.T. et al. A less energy intensive process for dehydrating onion. J Food Sci Technol 52, 1131–1137 (2015). https://doi.org/10.1007/s13197-013-1092-x
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DOI: https://doi.org/10.1007/s13197-013-1092-x