Abstract
The effects of immersion temperature and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at of air temperature (O.D.=0.071) were of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at Pyruvic acid contents of dried onions at of air temperature were maximized at of immersion temperature and 12 min of immersion time compared to control of air dehydration at .
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Claims 3
Claim · model-written summary
Immersion temperature had more influence than immersion time on browning reaction and pyruvic acid content of dried onions in the tested ranges.
- Taxon
- Dried Onionst0
- Treatment
- immersion temperaturee1
- Outcome
- browning reaction and pyruvic acid contente1
Not reportedDirection
Verbatim
t0“Air Dehydration of Dried Onions”
e1“Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges”
Claim · model-written summary
The processing conditions that minimize browning of dried onions were immersion temperature and 18 min immersion time, compared with control air dehydration.
Verbatim
t0“Air Dehydration of Dried Onions”
e2“The processing conditions to minimize the browning reaction of dried onions at of air temperature (O.D.=0.071) were of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168)”
Claim · model-written summary
Pyruvic acid content of dried onions was maximized with immersion temperature and 12 min immersion time, compared with control.
Verbatim
t0“Air Dehydration of Dried Onions”
e3“Pyruvic acid contents of dried onions at of air temperature were maximized at of immersion temperature and 12 min of immersion time compared to control”
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