Dehydrated Onion (Onion Dehydration Plant) Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost a

Description:

Onion is one of the most important commercial vegetable crops grown in India. Both immature and mature bulbs are used as vegetable and condiment. It contains vitamin B and a trace of vitamin C and also traces of iron and calcium. The outstanding characteristic of onion is its pungency, which is due to a volatile oil known as allyl-propyl disulphide. Onions compared with other fresh vegetable are relatively high in food energy, intermediate in protein content and rich in calcium and riboflavin.

The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions. They are cheap to pack compared with canned goods. They do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not dehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapor pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. 

Onion is an important vegetable crop grown in India and forms a part of daily diet in almost all households throughout the year. Onion is one of the most important but perishable groups known. It is also used for medical purpose. 

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