• Food Science and Biotechnology
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• 제18권5호
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• pp.1293-1297
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• 2009

In this study, drying kinetics of onion slices was examined in a laboratory scale vacuum dryer at an air temperature in a range of $50-70^{\circ}C$. Moisture transfer from onion slices was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Temperature dependency of the effective diffusivity during drying process obeyed the Arrhenius relationship. Effective diffusivity increased with increasing temperature and the activation energy for the onion slices was estimated to be 16.92 kJ/mol. The experimental drying data were used to fit 9 drying models, and drying rate constants and coefficients of models tested were determined by non-linear regression analysis. Estimations by the page and Two-term exponential models were in good agreement with the experimental data obtained.

• 한국식품조리과학회지
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• 제14권1호
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• pp.16-20
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• 1998

The antioxidant and synergistic effect of methanol extracts of onion skin were investigated by measuring peroxide value. The inhibitory effects of the extracts against metal catalyzed oxidation were also studied. The antioxidant activity of methanol extract (0.02%) of onion skin was stronger than that of mixed tocopherol or ascorbic acid (0.02%), but weaker than that of BHT (0.02%). However, the methanol extract at the concentration of 0.04% exhibited strong antioxidant effect, comparable to that of BHT (0.02%). The methanol extract showed very strong synergistic effect with the mixed tocopherol. The methanol extracts at the concentration of 0.03% and 0.04% acted as metal deactivator in the presence of FeC1$_3$. As a metal deactivator, methanol extract of onion skin appeared to be more effective than citric acid.

• Preventive Nutrition and Food Science
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• 제6권3호
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• pp.158-162
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• 2001

Blends of pork meat (20%), defatted soy flour (25%), and corn starch (48.61~53.71%) were prepared with or without additional non-meat ingredients, i.e., onion powder (1%), alone or in combination with carrot powder (1.5%) or extract (1.5%), or defatted oat flour (5%). All blends were formulated for 22.78% moisture, with water added where necessary. They were extruded using a laboratory single-screw extruder at 16$0^{\circ}C$ profess temperature and 170 rpm screw speed. The additional ingredients generally decreased product expansion and increased bulk density and shear force. When the product with no additional ingredient and the product with onion powder were evaluated by trained sensory panelists, \"grain complex\" was the most intense flavor note for both. With 1 % onion powder in feed, a distinct \"onion\" flavor note was detectable in extrudates. All the products may be considered \"healthful\" based on nutrient profiles.t; based on nutrient profiles.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• 한국토양비료학회지
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• 제49권6호
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• pp.743-750
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• 2016

Recently, usage of UAV (Unmanned Aerial Vehicle) has increased in agricultural part. This study was conducted to classify onion and garlic using supervised classification of a fixed-wing UAV (Model : Ebee) images for evaluation of possibility about estimation of onion and garlic cultivation area using UAV images. Aerial images were obtained 11~12 times from study sites in Changryeng-gun and Hapcheon-gun during farming season from 2015 to 2016. The result for accuracy in onion and garlic image classification by R-G-B and R-G-NIR images showed highest Kappa coefficients for the maximum likelihood method. The result for accuracy in onion and garlic classification showed high Kappa coefficients of 0.75~0.97 from DOY 105 to DOY 141, implying that UAV images could be used to estimate onion and garlic cultivation area.

• 한국식품조리과학회지
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• 제25권1호
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• 한국식품영양학회지
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• 제31권1호
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• pp.109-116
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• 2018

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

• 한국식품과학회지
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• 제18권1호
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• pp.1-5
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• 1986

산지별 부패양파에서 부패균을 분리 동정한 결과 곰팡이는 Botrytis, Fusarium 및 Penicillium이 주종이었으며, 세균은 Erwinia 및 Pseudomonas가 주종이었고 이중 Pseudomonas는 비병원성 부패균이었다. 한편, 양파의 저장성을 높이기 위한 방법으로 Tetrachloroisophthalonitrile로 훈중처리한 양파는 비훈증처리구보다 부패율이 약 1/2로 줄일 수 있었으며 RH별 저장시험에서 RH 80%로 저장한 양파는 RH90%로 저장한 양파보다 부패율이 낮았다. 저장중 부패는 주로 곰팡이에 의해서 일어났으며 부패원인균별 비율은 Botrytis가 $78{\sim}85%$, Fusarium이 $11{\sim}17%$ 및 Penicillium이 $3{\sim}5%$ 이었다.

• 한국식품과학회지
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• 제18권1호
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• pp.6-10
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• 1986

Tetrachloroisophthalonitrile로 저장된 또는 저장중 훈증처리한 양파는 대조구보다 중량감소는 1/2로 줄일 수 있었으며 비훈증처리구에서 RH 80%로 저장한 양파는 RH 90%보다 중량감소가 적었으나 훈증처리한 양파에서는 거의 차이가 없었다. 저온저장시($0^{\circ}C$) 양파의 발근 및 외부발아는 나타나지 않았고 호흡량의 $Q_{10}$값은 $1.9{\sim}2.1$의 범위였다. 양파 저장중 중량감소와 부패율은 저장기간이 경과함에 따라서 정의 상관관계로 나타났으나 호흡량은 변화가 적어서 양파 저장중 중량감소는 호흡생리에 의한 것 보다는 부패에 의한 감소가 지대함을 알 수 있었다.

• 한국균학회지
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• 제20권4호
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• pp.302-308
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• 1992

Seven genera and 15 species of fungi were isolated from 50 samples of then different steps of dried onion (5 samples of each step) collected from an onion factory in Sohag Governorate, Egypt, and grown on glucose-Czapek's agar (7 genera and 15 species) and 10% NaCl glucose-Czapek's (2 genera and 6 species). The average total counts of fungi were gradually decreased throughout the different steps of drying from 2090 to zero and 152 to zero colonies/g on glucose-Czapek's agar and 10% NaCl glucose-Czapek's agar media, respectively. Aspergillus was the most common genus on the two types of media used. The dominant species were Aspergillus niger, A. flavus, A. terreus, Penicillium chrysogenum and Fusarium of oxysporum on glucose-Czapek's agar and A. terreus and A. niger on 10% NaCl glucose-Czapek's agar. The chloroform extracts of different samples were tested for the presence of mycotoxins using thin layer chromatographic analysis. The results indicated that aflatoxin was present at concentrations decreased throughout the different steps of the drying from step No. 1, onion bulbs, $120\;{\mu}g/kg$; to step No. 8, standard A, $20\;{\mu}g/kg$ while step Nos. 9 & 10 (completely dry powdered onion) were free from aflatoxin. Citrinin was also present in the first three steps at concentrations gradually decreased from 30 to 10 mg/kg.