Drying kinetics and microbiological quality of green onions
ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying proc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal De Viçosa
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| Series: | Revista Ceres |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769&lng=en&tlng=en |
| _version_ | 1818066310605570048 |
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| author | Ana Paula Martinazzo Luiz Carlos Correa Filho Carlos Eduardo de Souza Teodoro Pedro Amorim Berbert |
| author_facet | Ana Paula Martinazzo Luiz Carlos Correa Filho Carlos Eduardo de Souza Teodoro Pedro Amorim Berbert |
| author_sort | Ana Paula Martinazzo |
| collection | DOAJ |
| description | ABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality. |
| first_indexed | 2024-12-10T15:05:45Z |
| format | Article |
| id | doaj.art-a5efd3659503404098ba8ee822a2ecad |
| institution | Directory Open Access Journal |
| issn | 2177-3491 |
| language | English |
| last_indexed | 2024-12-10T15:05:45Z |
| publisher | Universidade Federal De Viçosa |
| record_format | Article |
| series | Revista Ceres |
| spelling | doaj.art-a5efd3659503404098ba8ee822a2ecad2022-12-22T01:44:04ZengUniversidade Federal De ViçosaRevista Ceres2177-349163676977410.1590/0034-737x201663060004S0034-737X2016000600769Drying kinetics and microbiological quality of green onionsAna Paula MartinazzoLuiz Carlos Correa FilhoCarlos Eduardo de Souza TeodoroPedro Amorim BerbertABSTRACT Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 ºC was the most indicated for green onions, with assured microbiological quality.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769&lng=en&tlng=enAllium fistulosum L.mathematical modelingdehydrationmicrobiology. |
| spellingShingle | Ana Paula Martinazzo Luiz Carlos Correa Filho Carlos Eduardo de Souza Teodoro Pedro Amorim Berbert Drying kinetics and microbiological quality of green onions Revista Ceres Allium fistulosum L. mathematical modeling dehydration microbiology. |
| title | Drying kinetics and microbiological quality of green onions |
| title_full | Drying kinetics and microbiological quality of green onions |
| title_fullStr | Drying kinetics and microbiological quality of green onions |
| title_full_unstemmed | Drying kinetics and microbiological quality of green onions |
| title_short | Drying kinetics and microbiological quality of green onions |
| title_sort | drying kinetics and microbiological quality of green onions |
| topic | Allium fistulosum L. mathematical modeling dehydration microbiology. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000600769&lng=en&tlng=en |
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