Rehydration properties of dried onion

Abstract

Abstract The effect of pretreatment preceding convective drying and the mode of drying on reconstitution properties of dried onion was investigated. Soaking in water, dipping in starch solution and osmotic dewatering were used as pre‐drying treatments. Convective drying at 60, 70, and 80°C, infrared drying and convective drying assisted with microwaves were applied to remove water from raw onion. Rehydration was done in water at room temperature and in boiling water. In general amount of absorbed water and increase in mass during rehydration, both were higher for pretreated material than those observed with dried raw onion. The mode of drying seemed to affect the course of rehydration of dried onion, and to improve its reconstitution properties. However, this was observed at room temperature rehydration only. Pre‐drying treatment followed by convection drying affected much stronger reconstitution properties of dried onion than the mode of drying.