Moisture sorption studies on onion powder

Debnath, Sukumar and Hemavathy, J. and Bhat, K.K. (2002) Moisture sorption studies on onion powder. Food Chemistry, 78. pp. 479-482. ISSN 0308-8146

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Citations: 21 in Google Scholar

Abstract

Moisture sorption studies were conducted on three samples of onion powders, i.e. freeze-dried, vacuum shelf-dried and through flow-dried onions. The data obtained for texture (flowability) and per cent moisture were used in determining critical moisture levels. The monolayer moisture contents, corresponding to Brunauer Emmett Teller (BET) theory were taken as the safe minimum moisture levels in onion powder. The moisture content values (moisture-free basis), which correspond to a monomolecular layer of adsorbed water computed by BET equation, were 2.09, 1.96 and 1.94%, for freeze-dried, vacuum shelf-dried and through flowdried onion powders, respectively. This study on initial and critical moisture levels of dehydrated onion powders helps in the selection of the packaging materials for storage.

Item Type:	Article
Uncontrolled Keywords:	Critical moisture content; Moisture sorption isotherms; Onion powder
Subjects:	600 Technology > 08 Food technology > 23 Vegetables
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/20

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