Published
2021-10-06
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Section
Articles
How to Cite
Non-Thermal Microbial Decontamination of Onion and Dehydrated Onion Products
Srinivasan Savitha
Chemical Engineering Department, Institute of Chemical Technology, ICT Mumbai – IOC Odisha Campus; Bhubaneshwar – 751013
DOI: https://doi.org/10.36664/bt/2021/v68i1/165756
Keywords: Microbial Decontamination, Onions, Prevent Wastage, Food-Borne Illnesses, Phytochemicals.
Abstract
Onions are a major component of recipes from all-over the world. Apart from fresh onions, dehydrated onions in forms of powder, flakes and shreds are available in the market. These are used as seasonings, flavors or as condiments. Dehydrated flakes and shreds are also reconstituted and used. Dehydration is mainly done for increasing the shelf-life of the product, as well as to reduce the water weight for ease of transportation. Reduction in water activity during dehydration helps inhibit microbial growth. Nevertheless, bacterial and fungal contamination has been reported. These contaminations cause various food-borne illnesses and health hazards. Targeting spoilage and pathogenic microorganisms would not only help prevent wastage and food-borne illnesses, respectively, but also improve the quality standards as per regulations. The use of non-thermal technologies has a great potential not only in decontamination but also in the preservation of phytochemicals and volatile compounds present in onions.Downloads
Author Biography
Srinivasan Savitha, Chemical Engineering Department, Institute of Chemical Technology, ICT Mumbai – IOC Odisha Campus; Bhubaneshwar – 751013
Department of Chemical EngineeringReferences
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