SECAGEM DE CEBOLINHA (Allium fistulosum L.) EM MICROONDAS

Abstract

The green onions, Allium fistulosum L. is present throughout the year on the consumer's table, constituting part of the extra income of several families. It belongs to the group of vegetables, foods that suffer most of the losses and post-harvest waste, due to the high metabolic rate and high content of water present. The drying process is effective in increasing the shelf life of the vegetable, by reducing free water and adding value to the final product. In this context, the objective was to evaluate the drying of chives grown in a home garden in the city of Rio Verde - GO, using microwaves, to evaluate the instrumental parameters of color in the fresh sample, after drying and conditioned after drying for one month. in colorimeter. Drying lasted for nine minutes, until the sample obtained constant weight. The results suggest that the pigments present underwent degradation over time, the chives dried and stored for one month have the lowest green pigment content when compared to the others. The yield obtained was higher than that of other methodologies applied to the same vegetable and the drying time via microwave was shorter than the others. In this way, the drying of chives in microwaves constitutes a methodology considered simple, effective and of low cost, becoming an alternative for home applications.