Effects on Anticaking of Powdered Onions by Treatment of Anticaking Agents
2000
Kee Hae-Jin | Jung Soon-Taek Department of Food engineering and Food Industrial Technology, Research Center, Mokpo National University, Muan-gun (Korea Republic)
To prevent the caking of powdered onions, various anticaking agents were evaluated. Effects of pre-treatment and post-treatment with anticaking agents on the degree of caking were investigated. Among various antiagglomerants corn starch and waxy corn starch were selected. The degree of caking with various particle sizes of 30~50 mesh, 50~80 mesh and 80~200 mesh was determined. As a result post-treatment and post-treatment after pre-treatment showed more effective than the pre-treatment with 6% corn starch or 6% waxy corn starch suspension added to 1% soluble starch solution. Waxy corn starch was relatively more effective in preventing caking than corn starch according to the type of starch used. Powdered onions with corn starch as an anticaking agent were considered as additives of various starch-based foods.
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