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Studies on Dehydration of Onion
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 016023, 2001 ASAE Annual Meeting. (doi: 10.13031/2013.3985) @2001
Authors: S. H. Akbari, N. C. Patel, D. C. Joshi
Keywords: Onion dehydration, Dehydration, Thin layer dryer, Drying
India is the second largest producer of Onion in the world, next to China, accounting
for 16 % of area and 12 % of production of the world. Onion, the most widely consumed
vegetable, is used for flavouring and seasoning the foods. As onion is a perishable crop, it can
not be stored in normal conditions for a long time. Presently, about 40 % of the onion
production is estimated to be lost in the post harvest stages in India. Therefore, in order to
overcome these losses, the dehydration of onion is to be employed as one of the major
processing operations which reduces the volume and thereby, transportation cost and increase
the shelf life.