Journal of Engineering and Applied Sciences
ISSN: Online 1818-7803ISSN: Print 1816-949x
Abstract
Onion is one of the most common seasoning ingredients that are useful for antioxidants. Drying is one of methods to prolong the storage life as well as preserve the ingredients. This research evaluated the effect of air temperatures on drying rate and onion quality. The onion was peeled and sliced into 1 mm thickness. It was then dried for 120 min under various temperatures ranging 40-70°C. As the response, the moisture and gallic acid content was observed at every 30 min. The data were used for calculating the kinetic parameters of drying rate and gallic acid degradation. Results showed that the drying rate of sliced onion can be well expressed using two term model. The model is very beneficial to predict effective drying time as well as energy consumption. Moreover, the gallic acid degradation can be classified as third order reaction that is meaningful to estimate the ingredients quality retention.
How to cite this article:
Mohamad Djaeni, Arninda Mahar Perdanianti and Febiani Dwi Utari. Evaluation of Gallic Acid Retention in Onion Slices Drying under Different Temperature.
DOI: https://doi.org/10.36478/jeasci.2020.2498.2504
URL: https://www.makhillpublications.co/view-article/1816-949x/jeasci.2020.2498.2504