Applied Engineering in Agriculture · 2004 · 14 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFood PreservationFood ProcessingPostharvest Disease ManagementHeat Stress AssessmentHeat Transfer In FoodsNonthermal ProcessingTemperature ControlTemperature ManagementThermal ProcessingHeat PreservationHeat Treatment AssessmentHeat Treatment EffectsHeat Treatment Of ProduceNonthermal Processing Of VegetablesThermal Effects During CuringThermal Processing Of Vegetables
A study was undertaken to investigate the feasibility of heat-treating sweet onions under controlled commercialconditions. Three test runs were conducted whereby approximately 4 m3 of onions for each test were passed through acontinuous-flow drier. Set-point temperatures of 43.C, 43.C, and 46.C and durations of heat treatment of 17, 24, and 24h were used, respectively, during the three tests. Samples of heat-treated onions were taken from the dryer at regular intervalsand, after prescribed storage intervals, were inspected for the presence of Botrytis allii with the aid of a dye. The increasein disease was calculated. There was a significantly (P < 0.01) less increase in disease during storage for those onions havingreceived heat treatment compared with onions conventionally cured. In comparing the least square means, 24 h of heattreatment resulted in a lower incidence of disease than 17 h. Similarly, a set-point temperature of 46.C resulted in a lowerincidence of disease than 43.C . Based upon the results of the study, a combination of heat treatment and conventional curingwas recommended.