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The research work is done to evaluate the effect of temperature on drying characteristics and quality of red, cream and white varieties Nigerian onion using a locally fabricated electrically powered dryer. Clean onion samples of 1.5 kg from each of the three varieties were sliced into 3 mm thickness. Fresh samples of the three onion varieties were...
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... were analyzed using the Software Statistical Packed for Social Sciences (SPSS) version 11.00 SPSS Inc, Chicago, IL, USA. Table 1 shows the drying characteristics of dried red, white and cream onions and Table 2 shows the chemical parameters of fresh and dried onion bulbs respectively. ...Context 2
... were analyzed using the Software Statistical Packed for Social Sciences (SPSS) version 11.00 SPSS Inc, Chicago, IL, USA. Table 1 shows the drying characteristics of dried red, white and cream onions and Table 2 shows the chemical parameters of fresh and dried onion bulbs respectively. ...Similar publications
to evaluate nutritional quality of dehydrated spine gourd (Momordica dioica Roxb.) slices as influenced by different pre-treatments. Spine gourd is a high value underexploited vegetable which is rich in nutrition, medicinal value and also having potential to cure many diseases and disorders with good cultivation potential. In order to enhance its a...
Citations
... This technique is mainly used for preservation and value addition of onion. Oniya et al., [17] evaluate the effect of drying temperature on the drying characteristics and quality of red, white and cream varieties of Nigerian onions using a locally fabricated electrically powered dryer and was designed to achieve safe temperature and conditions at which onion would dry that will guarantee a minimal loss in the food value and flavour degradation. Lewicki and Witrowa (2005) used a forced convection dryer at 60 oC air drying temperature and 2 m/s air velocity for drying two different onion varieties. ...
In this work, we investigate effect of particle size and transparent solar dryer cover on the proximate analysis of dried onion. A solar drying unit was developed and constructed for drying the of red onion slices in order to determine the proximate composition of fresh and dried red onion using multi-crop direct solar dryer. Also, the evaluation and effect of particles size and multi-crop transparent solar dryer cover on the proximate analysis of red onion during drying. Consequently, the higher efficiency of the solar collector was obtained at the higher airflow rate. The moisture content of dried onion slices was strongly affected by the thickness of the onion slices and the density of the polyethylene. The final moisture content of dried onion slices ranged from 10.85% to 13.01%, 4.95% to 6.01% ash, 4.69% to 5.26% fibre, 11.17% to 13.09% fat, 6.70% to 5.60% protein and 68.64% to 68.03% carbohydrate for particle sizes of 3 mm, 5 mm and 7 mm dry-basis depending on drying temperature cycle for low density polyethylene cover. While the final moisture content of dried onion slices ranged from 9.85% to 12.01%, 5.96% to 6.01% ash, 3.69% to 4.26% fibre, 13.17% to 12.09% fat, 5.70% to 6.60% protein and 61.64% to 58.03% carbohydrate for particle sizes of 3 mm, 5mm and 7mm dry-basis depending on drying temperature cycle for high density polyethylene cover.
