International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 1 (2019)

Standardization of size/shape and pre-treating chemicals for dehydration of onion under solar tunnel dryer


BK Pooja, SL Jagadeesh, SJ Prashanth, Shashikanth Evoor, Itigi Prabhakar

An experiment for standardization of size/shape and pre-treating chemicals for dehydration of onion under solar tunnel dryer was conducted in the Department of Post Harvest Technology, College of Horticulture, Bagalkot, Karnataka during the year 2017-18. Fresh onion and tomatoes were prepared for dehydration by cutting into different size/shapes (S1 - Dices and S2 - Slices of onion) and subjected to different chemical pre-treatments for a specified duration. Onions and tomatoes thus prepared were dehydrated in solar tunnel dryer and analyzed for different physico-chemical qualities. In dried onion, the slices (S2) recorded significantly minimum moisture content (13.80%), minimum drying time (57.17 hours), higher rehydration ratio (2.98) and significantly higher sensory score. Among pre-treatments, T2 (0.25% KMS for 15 min), T3 (0.1% KMS + 2% CaCl2 for 5 min) and T6 (0.5% Na2S2O5 for 20 min) were found superior with respect to various physico-chemical and sensory properties.
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