Drying Onion Slices using a Food Dehydrator
نویسندگان
چکیده
Shallots are one of the mainstay products Demak Regency which continuously being developed. However, Shallot Cluster faces a major obstacle, namely drying technology, is main cause decline in competitiveness, and farmers suffer huge losses. Therefore, this study, study sliced shallots using food dehydrator will be carried out. The research analysis includes (1) Drying Characteristics, (2) Rate Analysis, (3) Application Thin Layer Model, (4) Rehydration Ratio (5) Color (6) Flavonoid Total Phenolic (7) Antioxidant Activity Analysis. quality parameters shallot general follow SNI 3159-2013, standard stipulates provisions regarding quality, size hygiene (Allium cepa varascalonicum) Alliaceae family for consumption, plus strength onion bulbs, identification quantification flavonoid compounds, anthocyanin levels. results showed that moisture ratio value equilibrium was 9.34% with fastest occurring at temperature 60 oC , 0.938 g/minute. three thin layer models were analyzed to determine appropriate model. Page model chosen because it has an R 2 highest 0.9353 lowest RMSE x values 0.04354 0.0025 3. Changes color bioactive compounds dried slices caused by heat causes damage compounds. Based on have been determined, 50 o C indicates optimum slices.
منابع مشابه
Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying
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ژورنال
عنوان ژورنال: Eduvest
سال: 2022
ISSN: ['2775-3727', '2775-3735']
DOI: https://doi.org/10.59188/eduvest.v2i7.502