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Onion processing is gaining importance worldwide. Processed onion is mainly in the form of dehydrated onion, canned onion and onion pickle. Examples of value-added onion products include minimally processed onions like frozen onion rings, onion paste, dehydrated onion flakes, onion powder, onion oil, onion vinegar, onion salt, onion sauce, pickled onion, vacuum-packed onion, onion wine and beverages. Dehydration is widely used in onions to reduce the onion’s moisture content of about 86% to 7% or less for efficient storage and processing.
Minimally processed: Onions are peeled and/or cut onions which retain its freshness. Availability of minimally processed onions to cook or ready to use purpose reduces the overall food preparation time. Alternatively, onions are used by way of frozen onion rings where the raw onions are sliced into rings, freeze dried and stored in a suitable packaging material under low temperatures. The frozen onion rings have a long storage life of 12 months and can be readily used for direct consumptions or for adding to soups and dressings
- Onion paste: is another product where the onion is grounded yet retaining its freshness. Dehydrated onion flakes can be processed into onion powder by proper grinding. Onion powder dissolves very easily and reconstitute quickly compared to onion flakes. It is successfully used in the preparation of baked products like pizza and bread, and also for spicing up grilled chicken.
Onion oil: Onion oil results from distillation of minced onions. It has a flavour strength 500 times that of the dehydrated product. Onion contains exceedingly small quantity of oil. This can be extracted by solvent extraction method or super critical fluid extraction technique. Oil is used as a flavoring substance, preservative and as a medicine. As the oil contains specific pungent aroma, encapsulation of oil is also done to reduce the pungent flavor while consuming.
Dehydrated onion flakes: Are made from the dried onions and can be grounded to powder that dissolves more than the flakes. Dehydration in to flakes reduces bulk to store and transport besides increasing shelf life. Flakes are prepared by peeling, cutting, pretreating and drying using different drying techniques such as sun/solar, hot air/vacuum oven, microwave, fluidized bed, freeze drying and infra-red. Pretreatment before drying improves quality of dried product, prevents browning, accelerates drying rate and retains volatile compounds. Selection of proper drying technique is important to maintain quality of the product and make profit.
Onion dehydration involves the following basic steps:
Harvesting
Transporting to the processing plant
Curing
Washing
Slicing,
Dehydration in a solar/mechanical/oven dryer
Milling
Packaging
Dehydrated onion powder: Is prepared by grinding the dried onions, i.e. dehydrated onion flakes. Powder dissolves very easily and reconstitute quickly compared to flakes. It is a common ingredient in seasoned salt and spice mixes, such as royco seasoning. Some varieties are prepared using toasted onion. The dehydrated flakes and powder are used in the preparation of baked products like bread and pizza, seasoning, soups, sauces, salad sprinkles, among other uses. Dehydration decreases water activity of the material, reduces microbiological activity, and minimizes physical and chemical changes during its storage and extends the shelf-life. Dehydration improves food stability of semi-perishable crops like the onion.
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