Onion Drying Process Enhances Agricultural Product Preservation

Traditional onion drying methods often face challenges such as long drying time, low efficiency, and inconsistent quality, posing difficulties for the onion industry. To overcome these issues, technicians have developed the following process:

Here is a brief overview of the process:

Cleaning and Preparation: Freshly harvested onions undergo cleaning and removal of impurities to ensure a clean surface.

Cutting and Sorting: After cutting, onions are classified according to size and quality for better control of the drying process.

Drying Process: Onions are placed in specialized drying equipment, where precise control of temperature and humidity facilitates drying. This process ensures quick drying within a short period while preserving the nutritional content and flavor characteristics.

Cooling and Packaging: After drying, onions undergo cooling to prevent quality degradation caused by overheating. They are then packaged in suitable containers for storage and transportation.

This process brings several advantages to the onion industry. Firstly, it significantly reduces drying time, improving production efficiency. Secondly, precise control of the drying conditions ensures greater stability and reliability in terms of onion quality and taste. Most importantly, the widespread implementation of this process enables better storage, transportation, and extended shelf life for onions, thus reducing food waste.