Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching

BACKGROUND This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying characteristics (drying time, drying rate constant, effective moisture diffusivity and activation...

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Veröffentlicht in:	Journal of the science of food and agriculture 2018-03, Vol.98 (4), p.1300-1309
Hauptverfasser:	Ren, Feiyue, Perussello, Camila A, Zhang, Zhihang, Gaffney, Michael T, Kerry, Joseph P, Tiwari, Brijesh K
Format:	Artikel
Sprache:	eng
Schlagworte:	Activation energy antioxidant Antioxidants Antioxidants - analysis Bioactive compounds Blanching Color colour Desiccation - methods Diffusion Diffusivity Drying drying efficiency Drying ovens Efficiency Food Handling - methods Hot Temperature Onions Onions - chemistry Phenolic compounds Phenols Phenols - analysis Phytochemicals Phytochemicals - analysis Pretreatment Thermodynamics
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