Called "the queen of vegetables" by some gourmets because of its strong taste, onion is a highly consumed vegetablewhich is appreciated worldwide. Onion brings a significant contribution of vitamins and minerals when used in humanfood.Onions are perishable and cannot be long-term stored under normal conditions. Post-harvest losses are estimatedfrom 18 to 25% depending on the storage system (refrigeration, mechanical ventilation, etc.).Onion dehydration is asolution to reduce losses and expenses for storage and transportation, ensuring and increasing shelf life.The use of theexisting dehydration devices has created quality problems regarding color, texture and taste.Our research aimed toestablish optimal dehydration conditions recommended for production use.To improve the drying process and toachieve a quality product, studies were performed on a laboratory dehydration device. The studies included the effect ofdrying temperature and air velocity, the thickness of onion slices and drying time regarding the sensorial qualities andrehydration characteristics.
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