Onions grown for dehydration are different from onions grown for the fresh market. Depth of seeding has an effect on the bulb shape since the onion stem plate forms at the point where the seed germinates. Onions for dehydration should be planted in 2 inch deep furrows.

Dehydrated onion is produced by removing the water from the raw onion to a maximum level of 90%. Onions are dehydrated without blanching or addition of sulfites so that the enzyme systems that develop the onion flavour and aroma remain unaffected when the onion cells are cut or broken. The dehydrated onion is then separated to different particle size ranging from the ring form to the free flowing powdered form. The ratio of raw onions to dehydrated onions is 10:1 in India.

Dehydrated onion is more beneficial than the raw onion. Dehydrated onions find their applications in canned food, frozen food, bottle packs, meat and soup industries, gravies, sauces, cheese, ready to eat snacks, crackers, seasoned food, salad dressings and any other recipe that calls for onion. Dehydration not only increases shelf life of onions but the tedious tasks of shelling, cleaning and cutting them are ruled out. Economically it saves time, energy and storage space.



Application of dehydrated onion