Onion Slices Drying Processes
The dehydrated vegetable is a kind of food with popularity to meet the fast-paced and high-efficiency life style of nowadays. After drying, the moisture content of vegetables are reduced to 4%-13%, and the water activity (Aw) is reduced to around 0.7, which makes the microorganism and enzyme in an inhibition state, thus the dried vegetable can be preserved for 2-3 years after sealed or vacuum packed. So dehydration and drying is a common process of vegetables.
With the increased utilization of dehydrated onions, they are often dried for direct consumption or further processing. At the same time, drying process of onions helps efficient storage for their use during the off-season, and reducing bulk handling, facilitating transportation. Dried onion is a product of great significance in world trade produced either as flaked, minced, chopped or powdered forms. Moreover, the process of dehydration of onion also can be removing the excess moisture from the outer layers of the bulb. The dried skin provides a surface barrier to water loss and microbial infection, thereby preserving the main edible tissue in a fresh taste. Drying also reduces shrinkage in further handling, reduces the occurrence of sprouting, and allows the crop to ripen before fresh consumption or long-term storage.
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