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Rehydration characteristics of osmotic pretreated and dried onion.

Debnath, S. and Hemavathy, J. and Bhat, K. K. and Rastogi, N. K. (2004) Rehydration characteristics of osmotic pretreated and dried onion. Food and Bioproducts Processing, 82 (C4). 304-310 ; 29 ref..

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The effect of osmotic pretreatments (10% sodium chloride for 1 h or 50% sucrose for 3 h treatment) on rehydration kinetics of dried onion was studied over a range of temperatures (25–658C) and compared with an untreated (control) sample. The effective diffusion coefficients for water and solute were determined by considering the rehydration process to be governed by Fickian diffusion. The diffusion coefficients for water absorption and solute infusion were found to be in the range 1.96 � 1029 to 8.04 � 1029 and 2.94 � 1029 to 5.53 � 1029 m2 s21, respectively. Osmotic pretreatment resulted in a decrease in the diffusion coefficient of water as well as an increase in the diffusion coefficient of solute during rehydration. Decrease in the diffusion coefficient of water was due to an increase in the proportion of ruptured and shrunken cells caused by osmotic treatments, which in turn resulted in reduced ability of dried onion tissue to absorb water. The increase in diffusion coefficient for solid during rehydration was higher in the case of osmotic pre-treated material, some of the solids absorbed during osmotic dehydration were not retained in the cell matrix and dissolve faster than the constitutive onion dry matter.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2012 06:37
Last Modified: 25 May 2012 06:37
URI: http://ir.cftri.com/id/eprint/7531

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