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Drying Technology
An International Journal
Volume 28, 2010 - Issue 12
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Original Articles

Influence of Drying Temperature on the Physical and Microbiological Parameters and the Quality of Dried Green Onion

S. V. García INTA-Obera Agency, Posadas, Argentina
,
L. A. Brumovsky Faculty of Exact, Chemistry and Life Sciences, National University of Misiones, Posadas, Argentina
,
R. M. Fretes Faculty of Exact, Chemistry and Life Sciences, National University of Misiones, Posadas, Argentina
&
M. E. Schmalko Faculty of Exact, Chemistry and Life Sciences, National University of Misiones, Posadas, ArgentinaCorrespondence[email protected]
Pages 1435-1444 | Published online: 24 Nov 2010
 
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Abstract

The aim of this research was to determine the influence of drying temperature on the physical and microbiological parameters of the green onion and to evaluate the quality and shelf stability of the dried product. To evaluate the stability during storage, measurements of water activity, color parameters, and microbial survival were taken. Drying temperature had little influence on the adsorption isotherms and rehydration rates but had a strong influence on the color parameters and microbial survival. All stability parameters were improved at drying temperature of 70°C. Changes in color limit the shelf life of this product to about 30 days.

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