Effect of drying temperatures and air flow rates to some characteristic and storage life of shallot (Allium ascalonicum L.)
1999
Marsetio | Herwanto, T. | Sudaryanto (Universitas Padjadjaran Bandung (Indonesia). Fakultas Pertanian Jurusan Teknologi Pertanian)
The objective of this study was to know the effect of drying temperature and air flow rates upon quality and storage life of shallot. In this experiment, randomized block design was used with two factors i.e. drying temperatures (35 degree C, 45 degree C and 55 degree C) and air flow rates (0.5 m/sec; 1.0 m/sec; and 1.5 m/sec) replicated three times. The result showed that there were interaction between drying temperatures and air flow rates to improved the quality of respiration rate, protein content and volatile matter of shallot for thirty days in storage. It was suggested to combine drying temperature at 35 degree C with air flow rate at 1.0 m/sec to improve quality and storage life of shallot
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