Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Lisiewska Z. , Kmiecik W. 1998. DEPENDENCE OF DRIED CHIVE (ALLIUM SCHOENOPRASUM) QUALITY UPON THE DRYING METHOD AND STORAGE PERIOD. , EJPAU 1(1), #06.
Available Online: http://www.ejpau.media.pl/volume1/issue1/food/abs-06.html

ABSTRACT

Two methods of drying were applied: air-drying (temp.50 ^oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical composition, although the organoleptic quality of air-dried chive may be regarded as fairly good. After 12-months storage of chive dried by these two methods the content of dry matter, total sugars, total nitrogen, ash, beta-carotene, and total chlorophylls and the degree of active acidity and ash alkalinity were not statistically different. During the drying procedure and the storing of dried chive losses of 24-34% concerned vitamin C, of 11-18% beta-carotene, of 19-21% - chlorophylls, and of 47-82% - volatile oils, always being greater in the air-dried product. On the other hand, the content of n

Key words: chive, drying, storage, chemical components, organoleptic traits.

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