title: Onion dehydration: a review.
abstract: Onion (Allium cepa), a very commonly used vegetable, ranks third in the world production of major vegetables. Apart from imparting a delicious taste and flavour due to its pungency in many culinary preparations, it serves several medicinal purposes also. Processing and preservation of onion by suitable means is a major thrust area since a long time. The various kinds of treatments followed for dehydration of onion such as convective air drying, solar drying, fluidized bed drying, vacuum microwave drying, infrared drying and osmotic drying are reviewed here. These techniques are mainly used for preservation and value addition of onion. Several researchers have tried for decades to model the drying kinetics and quality parameters, which are also compiled here briefly.
authors.affiliation: Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 India.
authors.forename: Jayeeta
authors.initials: J
authors.lastname: Mitra
authors.forename: S L
authors.initials: SL
authors.lastname: Shrivastava
authors.forename: P S
authors.initials: PS
authors.lastname: Rao
keywords: Dehydration; Mathematical modeling; Nutritional value; Onion