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- W4281658506 abstract "This study aims to explore the shrinkage of onion cells, single and multi-layer onion section, and expansion of intercellular pathways during dehydration. For macro and bulk-level studies, moisture analyzer and hot air convective dryer were used, respectively. Shrinkage, size retention, and color changes due to dehydration and rehydration of onion shreds were compared. At micro-level, CaCl2 and water blanched samples dehydrated at 70 °C, citric acid blanched samples dehydrated at 60 and 80 °C showed less shrinkage compared to unblanched samples. On rehydration, single layer section showed comparable cell size and intercellular space retention. Multi-layer section of CaCl2 blanched samples dehydrated at 70 °C retained better structure. At macro-level dehydration, shrinkage of CaCl2 blanched samples was the least. At bulk-level, all blanched samples shrank by 82–90%. Bulk level rehydration at 50 °C achieved better size retention. Blanching resulted a porous structure of onion shreds with an improved rehydration characteristics." @default.
- W4281658506 created "2022-06-13" @default.
- W4281658506 creator A5033067379 @default.
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- W4281658506 date "2022-05-28" @default.
- W4281658506 modified "2023-10-16" @default.
- W4281658506 title "Microstructural changes in blanched, dehydrated, and rehydrated onion" @default.
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- W4281658506 doi "https://doi.org/10.1080/07373937.2022.2078347" @default.
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