Microstructural changes in blanched, dehydrated, and rehydrated onion

This study aims to explore the shrinkage of onion cells, single and multi-layer onion section, and expansion of intercellular pathways during dehydration. For macro and bulk-level studies, moisture analyzer and hot air convective dryer were used, respectively. Shrinkage, size retention, and color ch...

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Bibliographic Details
Published in:Drying technology 2022-09, Vol.40 (12), p.2550-2567
Main Authors: Savitha, S., Chakraborty, Snehasis, Thorat, Bhaskar N.
Format: Article
Language:English
Subjects:
Blanching
Bulk sampling
Calcium chloride
Citric acid
Dehydration
intercellular space
microstructure
Moisture effects
Monolayers
Multilayers
Onions
rehydration
Retention
Shrinkage
Vegetables
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Summary:This study aims to explore the shrinkage of onion cells, single and multi-layer onion section, and expansion of intercellular pathways during dehydration. For macro and bulk-level studies, moisture analyzer and hot air convective dryer were used, respectively. Shrinkage, size retention, and color changes due to dehydration and rehydration of onion shreds were compared. At micro-level, CaCl 2 and water blanched samples dehydrated at 70 °C, citric acid blanched samples dehydrated at 60 and 80 °C showed less shrinkage compared to unblanched samples. On rehydration, single layer section showed comparable cell size and intercellular space retention. Multi-layer section of CaCl 2 blanched samples dehydrated at 70 °C retained better structure. At macro-level dehydration, shrinkage of CaCl 2 blanched samples was the least. At bulk-level, all blanched samples shrank by 82-90%. Bulk level rehydration at 50 °C achieved better size retention. Blanching resulted a porous structure of onion shreds with an improved rehydration characteristics.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2022.2078347