Evaluation of Drying Methods of Onion:
Market Potential:
Onions are versatile vegetables that can be enjoyed raw in salads or cooked in a variety of dishes such as curries, soups, and pickles. They can be fried, boiled, baked, or used in different ways according to personal preference and recipe requirements. In India, onions have a strong demand in both domestic and international markets, making them a popular product for export.
In 2016, the onion industry aimed to export approximately 50,000 tonnes of onions. The previous year, due to high onion prices, India exported around 30,000 tonnes of dehydrated onions. Currently, in wholesale markets, onion prices range from Rs 3-7 per kilogram, compared to Rs 12-15 per kilogram during the same period last year. Onion production increased to 20.3 million tonnes in 2015-16, compared to 18.9 million tonnes in the previous year.
- 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
Additionally, if wet onions are stored in boxes, it takes more time for them to dry and mature properly. The excess moisture can promote the growth of diseases, as well as the formation of roots and sprouts. On average, the yield of onions is around 12 to 16 tonnes per hectare, and it takes approximately 70 to 90 days for them to reach maturity.
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:
Before storing or transporting onions to the market, they undergo a grading process. Bulbs with thick necks, those that have bolted (produced a flower stalk prematurely), doubles (multiple bulbs joined together), or are injured or decayed, are removed. The onions are then sorted into different sizes: extra-large (diameter greater than 6cm), medium (diameter between 4-6cm), and small (diameter between 2-4cm). It is important to package the onions in small packages to ensure convenient handling during transportation.
This onion variety is versatile and can be used for various purposes without specific requirements regarding size, moisture content, or onion characteristics such as depth and firmness. It is suitable for different types 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.
Proper storage of finished food products is crucial for us, and we prioritize it. We make sure to store our goods in a place that is free from insects and has controlled moisture levels. This ensures that our stored products remain in good condition until they are ready to be sent out for delivery to our customers.
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 packaging method that removes air from the package before sealing it. By eliminating air, vacuum packing reduces the presence of oxygen, which helps to prevent the growth of bacteria or fungi and keeps volatile components from evaporating. This method is effective in extending the shelf life of food products, reducing the volume of both the contents and the package, and providing flexibility in packaging options.
Major storage problems:
The sprouting and rooting of onions are important factors to consider during storage. Sprouting is influenced by temperature, with temperatures below 10-25°C increasing the likelihood of sprouting. On the other hand, rooting is affected by relative humidity, with higher humidity levels leading to more rooting occurrences. To control sprouting, a solution with 2500ppm can be sprayed on the onions around 75-90 days after they have been transplanted into the field. This helps to preserve the onions and prevent premature sprouting.
When onions are stored at temperatures above 35°C, they tend to experience higher weight loss. For regular storage, onions are typically kept at temperatures ranging from 30 to 35°C, along with a relative humidity of 65-70%. However, for cold storage, onions are stored at temperatures between 0 and 20°C, while maintaining a relative humidity of 60-70%. This helps to maintain the quality and freshness of the onions during storage.
To prevent storage rot in onions, it is important to maintain cleanliness in the storage area. Additionally, the crops can be sprayed with a solution containing 0.1% carbendazim after 90 days of transplanting and just before harvest. This helps to protect the onions from rotting and preserves their quality during storage.
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
