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pp.703-711
This study was conducted to investigate the quality and organoleptic properties of dehydrated onions with steaming and heating. Sliced onions were treated as follows: steaming time (X1, 5∼25 min); drying temperature (X2, 55∼70℃) and drying time (X3, 4∼20 hr). All the variables were modelled and analyzed using a central composite design and response surface methodology (RSM). The coefficients (R2) of the water content and water activity model induced from RSM were 0.9514 (p〈0.01) and 0.9455 (p〈0.01), respectively. The water content and water activity were affected by the drying temperature and time. The R2 on the models of Hunter's L, a, b values were 0.9419 (p〈0.05), 0.8818 (p〈0.01) and 0.9360 (p〈0.01), respectively. Hunter's L, a, b values were affected by the drying temperature and time, but Hunter's b value was not affected by the steaming time. In addition, the R2 on the models of overall palatability was 0.8867 (p〈0.05). The maximum palatability response was 5.92 when the steaming time was 13.14 min, the drying temperature was 63.11℃ and the drying time was 14.49 hr.
