Drying of Shallots by Using Artificial Dryer on Various Conditions of Temperature and Drying Time

Dehydration treatment of shallots by using artificial dryer on various conditions of temperature and durations of drying would cause difference in storage life of the shallots. Drying was carried out at 35, 45 and 65 temperature with durations of 3, 6, 9 and 12 hours. Ths experiment was based on a Split Plot Design, with two replications. The result of the experiment showed that temperature and drying time affect the quality of the shallots during the storage period. Regression equation of storage life of the shallots (Y) on temperature (X1) and duration of drying (X2) was Y=223.34 - 16.55 X1 - 9.09 X2 - 5.27 X1X2. The optimum drying temperature was 46.35 C and the duration of drying was 7.11 hours. Preference test showed that approximately 75.7 percent, of the panels prefered the shallots produced by artificial drying. [Authors' abstract].

Dehydration treatment of shallots by using artificial dryer on various conditions of temperature and durations of drying would cause difference in storage life of the shallots.