Drying kinetics and microbiological quality of green onions

Abstract

Green onion (Allium fistulosum L.) is widely consumed and traded in Brazil as condiment. Because of the high yields in the region of Volta Redonda - RJ and the alternative of drying as a method for preserving the excess production, the objective of this study was to evaluate the drying process of green onions, considering the microbiological quality, and to develop the mathematical modeling of this process. Mathematical models to describe the drying of agricultural products were used to predict the phenomenon. The modified Page equation gave the best fit to the data. Microbiological quality was evaluated using the analysis of aerobic mesophilic bacteria, molds and yeasts. Dehydration at 60 °C was the most indicated for green onions, with assured microbiological quality.