Evaluation of Drying Methods of Onion:

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetables and condiments. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency.

Market Potential: Onions are used as salad and cooked in various ways in all curries, fried, boiled, baked used in soup making, in pickles, and for another purpose. This product has a good market in India and as well as for export purpose.

The industry expects to export around 50,000 tonnes in 2016. Due to high onion rates, India had exported about 30,000 tonnes of dehydrated onion in 2015. Currently, in wholesale markets, onion prices are ruling at Rs 3-7 a kg, which was Rs 12-15 a kg last year at this time. Onion production has gone up to 20.3 million tonnes in 2015-16 against 18.9 million tonnes in 2014-15.

Onion is rich in nutrition and per 100 gram contains:

• Moisture 8g
• Carbohydrate 8.1 g 
• Carotene 0.02mg 
• Vitamin B2 0.02mg 
• Protein 1.1g 
• Crude fiber 0.9g 
• Vitamin B1 0.03mg 
• Vitamin C 8mg 

Also, if wet onions are placed in boxes, it takes longer for them to cure properly, and the high moisture encourages disease development, rooting, and sprouting. Yield is about 12-16 t/ha in 70 to 90 days.

Raw Material:

Selection of raw material is very important for producing the best quality of dehydrated onion. SS Engineers are very conscious about manufacturing the equipment.

Grading and Packaging Onions:

Onions are graded before they are stored or transported to the market. The thick-necked, bolted, doubles, injured, and decayed bulbs are picked out. The onions are graded into extra-large (˃ 6cm diameter), medium (4-6cm diameter), and small (2-4cm diameter). Packaging should be small for easy handling during transportation. 

Without special demands in onion size, dry or wet onion, or the depth and firmness of onions. It is suitable for kinds of onions 

Onion Dehydration Process: 

• Selection of the raw material is very important for producing the best quality of dehydrating onion. The onions are sourced from direct farmers analyzing the quality suitable for dehydration.
• Fresh Onions are unloaded to the feeding area. From this point, the process of dehydration starts. The speed of the conveyor can be adjusted according to the food characteristics.
• The fresh onions are pilled and then washed with medicated water containing 10 PPM chlorine.
• Washed onions then sent for cutting through conveyor belt. 
• The onion chips are loaded on the Stainless Steel Dryer Belts through the conveyor belt system. The automatic dryer belts ensure the required dehydration without affecting the taste of the onion.
• After the binary dryers, the material goes to air-conditioned rooms wherein it is passed through the huller machine to grade the material by size.
• The material after the first round of drying is sent for binary dryers to reduce the moisture content.
• Dehydration is the best way to preserve various forms of onion for future use, this involves drying or removing moisture from the onions.
• These onions are opting for an alternative to be freshly used for the preparation of soups, sauces, gravies, and various other dishes.
• The final product is then passed through an Auto Sortex and Metal Detector to ensure the desired quality product.
• The material is then sealed in airtight bags to preserve it properly. 

Storage of finished goods are very important in food products. We are very much conscious about the storage. Insect-free and controlled moisture place to be chosen to store the finished goods. Our stored goods are then ready for dispatch to buyers.

Onion root and head can be cut cleanly one time without damage, High yield. The hourly output can reach 600 High Efficiency.

The main parts and outer casing are made of SS with international health standards and are no quick–wear parts. 

Stable Performance, Low Noise, Easy Operation, High small volume with less floor space.

Advantages of Dehydrated onions:

• Dehydrated onions are a great food storage item. 
• They are cheap to pack compared with canned goods. 
• They do not require refrigerated storage as do frozen onions. 
• Dehydrated onions will make your meals easy and delicious. 
• Dried onions can be used just like fresh onions. Easily reconstituted either by adding them to dishes with lots of cooking liquid like Soup, Stew, Chili, Etc.

Vacuum Packing of Onion Dehydrated:

Vacuum Packing is a method of packaging that removes air from the package prior to sealing. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi and preventing the evaporation of volatile components. It helps to extend the shelf life of food products with flexible package forms and to reduce the volume of the contents and package.

Major storage problems:

Sprouting and rooting are major challenges of onion storage. Sprouting is controlled by temperature while rooting is controlled by relative humidity. A Temperature below 10-250C increases sprouting and the higher the relative humidity the higher rooting occurrence. Sprouting can be preserved at 2500ppm is sprayed at 75-90 days after transplanting to the field.

Weight loss is higher when the temperature is above 350C. Onions are stored at a temperature of 30-350C with relative humidity of 65-70% but for cold storage, onions are kept under temperature between 0-20C at a relative humidity of 60-70%.

Storage rot can be prevented through proper cleanliness in the store and crops can be sprayed with 0.1% carbendazim after 90 days if transplanting and just before harvest.

SS Engineers & Consultants are rooted in the fundamentals of innovative design, exceptional customer service, and excellent product development. adapting international standards of reliability and safety