Effect of Osmo-air drying on quality of dried onion
Osmotic dehydration is a process of partial removing of water from food by immersion of the product in a hypertonic aqueous solution. This study aimed to investigate the effect of osmotic dehydration on quality of hot- air- dried onion. Azarshahr red onion variety was used for the experiments. In o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2011-08-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_518671_8de564bf9b93dbc92563e0852e4b25cd.pdf |