Project Report on Onion Dehydration

Dehydrated vegetables are being increasingly used as they  retain their culinary quality and palatability, and bring about  economy in  storage space and transport cost. Besides, there  is  optimum utilization of the product during the glut season, and saving  of packaging  material  and  tinplate.  Dehydrated  onion is used extensively  in  overseas countries as a condiment.  Efforts  are also  being made for export of dehydrated onions, which is  being produced  by several manufacturers. This standard is intended  to help  in  the  quality control of  dehydrated  Onion.  Dehydrated Onions have been produced in small quantities since the nineteenth century is dehydrated onions were supplied to  British naval  expeditions in the mid-nineteenth  century and  dehydrated onions have been produced in sizable quantities during subsequent wars, primarily for consumption by armed forces,  but  also for civilian   use.   Since  the  quality  of  these  products when rehydrated  compared unfavourably with fresh vegetables or other types  of  processed onions, their usage declined  rapidly after each  war.  However  the processing techniques  employed in the production of dehydrated onions have been improved greatly since world  war II, particularly since the late nineteen fifties and as  a   result  the  quality of  dehydrated vegetables  has much improved. At the same time the demand for convenience foods  have been increasing and dehydrated onions have benefited accordingly.