Onion Drying Process

Fresh onions have a short shelf life at room temperature and are easily affected by external conditions such as humidity and temperature, leading to spoilage or deterioration. Through the drying process, the moisture content in onions is significantly reduced, which inhibits microbial growth and extends the product’s shelf life. Additionally, dried onion products reduce transportation and storage costs due to the significant decrease in their volume and weight. Moreover, dried onions retain their original flavor and nutritional content, making them suitable for various food processing applications.

The onion drying process generally involves the following steps:

1. Select high-quality onions and remove surface dirt and impurities.
2. Remove the outer skin of the onions and slice them into appropriate sizes, such as pieces or strips, for uniform drying.
3. The sliced onions require blanching or other pre-treatments to remove the pungent compounds and prevent discoloration during the drying process.
4. The treated onion slices are placed in a drying machine, where temperature, humidity, and time are controlled to ensure uniform drying.
5. After drying, the onions need to cool to room temperature before being sealed in airtight packaging to prevent moisture absorption and regain.