Onion – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org We Create Industrialist Fri, 27 Sep 2019 06:59:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Onion – EIRI – eBooks and Project Reports https://projectreports.eiriindia.org 32 32 ONION DEHYDRATION-POWDER, FLAKES/KIBBLED AND MINCED https://projectreports.eiriindia.org/product/onion-dehydration-powder-flakes-kibbled-and-minced/ Fri, 27 Sep 2019 06:59:06 +0000 https://projectreports.eiriindia.org/?post_type=product&p=13120 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. 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 conned 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 rehydrated. The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapour pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavour, texture, colour and vitamin contents of onion than do the higher temperatures used in conventional hot air-drying methods. When establishing a dehydration industry considerable thought should be given to the procurement of fresh onions for dehydration. In most countries onions for dehydration are grown almost exclusively on contract to the processors. The contract are made up of a year in advance and cover such aspects as acreage, planting periods, varieties of onions, field inspection, stage of maturity for harvesting, delivery dates, grading and prices. To operate a dehydration plant efficiency, a constant supply of onions is required and this involves considerable organization buying in supplies of fresh onion market is rarely practicable since varieties grown for the fresh market may be unsuitable for processing and continuity if supply cannot be assured. It is usually found that specialization in processing one or two types is more profitable then production of wide range of dehydrated onions. Ideally a dehydration factory should handle only one type of onion over long periods, so as to avoid the necessity of cleaning down all the machinery and altering the grading and cutting setting etc. when changing from one vegetable to another.

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]]> INTRODUCTION
PROPERTIES
COMPOSITION OF ONION
ONION (ALLIUM CEPA)
DEHYDRATION
USES OF DEHYDRATED ONIONS
DEHYDRATED WHITE ONION FLAKES
DEHYDRATED WHITE ONION CHOPPED
DEHYDRATED WHITE ONION MINCED
DEHYDRATED WHITE ONION POWDER
B.I.S. SPECIFICATION
SPECIFICATION OF DEHYDRATED ONION
COMPOSITION & VARIETY OF ONION
COMPOSITION OF ONION
DEHYDRATED ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
FORMS AND APPLICATION OF DEHYDRATION ONION
FORMS OF DEHYDRATED ONION
ONION FLAKES/KIBBLED (10MM – 30MM)
ONION CHOPPED (SIZE 3.0 – 5.0MM)
ONION MINCED (SIZE 1.0 – 3.0MM)
ONION GRANULES (SIZE 0.1 – 0.5MM & 0.5 TO 1.0MM)
ONION POWDER
ONION SCENARIO IN INDIA
PRODUCTION OF ONION
CURRENT STATUS OF SOWING OF ONION
OVERVIEW OF GLOBAL ONION MARKET
SOUTH AFRICA EXPECTS DEFICITS
US POSITIVE MOOD AHEAD OF THE SEASON
AUSTRALIA EXPORT POTENTIAL DUE TO OVERSUPPLY
EGYPT HIGH PRICES, REDUCED EXPORTS
SPAIN EXPECTS HUGE SHORTAGE OF LARGE ONIONS
GREECE FOCUS SHIFTS TO THE DOMESTIC MARKET
ISRAEL
ITALY WHITE ONION PRICES GOING UP
THE NETHERLANDS SMALL PRODUCER, BUT WORLDWIDE
LEADING EXPORTER
BELGIUM DIFFICULT MARKET AND FEWER LARGE ONIONS
PERUVIAN ONIONS BACK IN COLOMBIA
ARGENTINA CHALLENGING SEASON FOR SANTIAGO DEL ESTERO
BRAZIL SMALLER ACREAGE IN PIEDADE
MEXICAN PRODUCTION INCREASING
BOLIVIAN PRODUCTION ON THE RISE
MARKET POSITION OF DEHYDRATED ONION
DETAILED EXPORT DATA OF INDIAN DEHYDRATED ONION
MARKET POSITION OF DEHYDRATED ONIONS
THE DIMENSIONS OF CFB BOXES USED BY THE EXPORTERS
ARE AS FOLLOWS
PACKAGING MATERIALS COST
PLASTIC BAGS (INTERMEDIATE PACK)
THE DIMENSION OF THE CONTAINERS ARE AS FOLLOWS
PRODUCTION OF DEHYDRATED ONION IN INDIA
EXPORT OF DEHYDRATED ONION
LIST OF EXPORTERS
MANUFACTURERS/EXPORTERS/SUPPLIERS OF ONION POWDERS
STEPS IN ONION DEHYDRATION
RAW MATERIAL ONION
FEEDING AREA
PEELING & WASHING
SLICING
DRYING FIVE LAYER DRYER
GRADING
TEMPERATURE EQUALIZING
COLOR SORTING & METAL DETECTION
WEIGHING & PACKING
STORAGE & DISPATCH
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRATION METHOD AND DEHYDRATOR
METHODS 61
FLOW SHEET FOR ONION DEHYDRATION
PACKAGING AND STORAGE TECHNIQUE
PROCESS FLOW SHEET DIAGRAM FOR ONION POWDER
DEHYDRATION PRACTICES FOR ONION 65
REPORTED VARIETAL STUDIES FOR ONION DEHYDRATION
SOLAR DRYING
CONVECTIVE AIR DRYING
FLUIDIZED BED DRYING
CHEMICAL COMPOSITION OF ONION, FRESH AND DRIED
UNDER VARIOUS TEMPERATURES
MICROWAVE AND FREEZE DRYING
INFRA RED DRYING
VACUUM DRYING
FREEZE DRYING
OSMOTIC DEHYDRATION
MODERN METHODS OF ONION DEHYDRATION
PROCESSING STEPS
POWER PRODUCTION AND ENERGY REQUIREMENTS
GEOTHERMAL APPLICATIONS
SUPPLIERS OF RAW MATERIALS
ONIONS
SUPPLIERS OF PLANT AND MACHINERY (INDIAN)
DEHYDRATOR EQUIPMENTS
ONION PEELING MACHINE
ONION SLICING MACHINE
CONVEYOR BELT
SPRAY DRYERS
AUTOMATIC PACKAGING MACHINES
BOILERS
D.G. SETS (DIESEL GENERATOR)
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
PLANT LAYOUT

APPENDIX – A:

01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

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]]> ONION, POTATO AND GARLIC DEHYDRATION FOR EXPORT PURPOSE https://projectreports.eiriindia.org/product/onion-potato-garlic-dehydration-export-purpose/ Wed, 02 Nov 2016 06:21:22 +0000 http://projectreports.eiriindia.org/?post_type=product&p=7066 Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.

A hardy perennial, c60 cm in height, native to Central Asia and cultivated all over India. Bulbs made up of cloves; leaves long, flat, acute, sheahing the lower half of stem; scape slender, smooth, shining, spathes long, beaked, enclosing heads bearing solid bulbils; flowers small, white, prolonged into leafy points.

Garlic Growing States:-

Garlic is grown in the following states in our countries.

1.   Gujarat                                  8.   Tamil Nadu
2.   Madhya Pradesh                9.   Karnataka
3.   Orissa                                   10.  Punjab
4.   Uttar Pradesh                     11.  Andhra Pradesh
5.   Rajasthan                            12.  Jammu & Kashmir
6.   Haryana                              13.  Others.
7.   Bihar

Garlic Powder:-

Garlic powder as such, is more handy for culinary as well as medicinally purposes. Garlic can be economically converted into powder, using the technique developed by the central food technological, Mysore. For preparing garlic powder, hot-air drying by the through flow method is preferred, as it is more economical and time-saving. The critical temperature for dehydration of garlic being 60o, the temperature during dehydration should be less than 60o. Maintenance of low moisture, packing of the powder in hermetically sealed containers, and storage at low temperatures (0-2o) are essential to prevent non-enzymatic browning of garlic powder.

POTATO POWDER

Potato granules come as a fine powder that is mixed with boiling water to yield a food similar in texture and taste to mashed potatoes. The production process involves peeling, cooking and drying potatoes, which are then reduced to granules of one or a few cells each. Some chemical additives are used to prolong shelf life.

Potato granules are intended as a potato substitute. Fresh potatoes are too perishable for use in food aid situations. Given the ease of preparation and minimal energy inputs, potato granules may be preferable to wheat or rice as a source of carbohydrates (energy) in situations such as refugee camps where access to cooking facilities is limited. In areas where food is being prepared centrally, potato granules may be mixed with milk powder to provide additional protein and micronutrients, and to increase palatability.

Possible limitations of the product include:

•    As detailed in the section on cost, below, potato granules are significantly more expensive than other sources of carbohydrate.

•    As with any food selection, local tastes should be understood and respected as much as possible.

•    Water-borne disease: As with milk powder, reconstitution with contaminated, inadequately treated water increases the risk of water-borne disease (diarrhea etc).

INTRODUCTION
COMPOSITION & PROPERTIES
USES AND APPLICATION
B.I.S. SPECIFICATION
PROPERTIES OF POTATO POWDER
MARKET SURVEY
DETAILED EXPORT DATA OF DEHYDRATE GARLIC POWDER
DETAILED EXPORT DATA OF ONION POWDER DEHYDRATED
DETAILED EXPORT DATA OF POTATO POWDER EXPORT OF ONIONS FROM INDIA
OVERVIEW OF POTATO IN INDIA
TABLE I  - IMPORTANT POTATO GROWING  DISTRICTS  IN  VARIOUS STATES
PRESENT MANUFACTURERS/EXPORTERS AND SUPPLIERS OF ONION POWDER
PRESENT MANUFACTURERS OF GARLIC DEHYDRATED (FLAKES/POWDER)
PRESENT MANUFACTURERS OF POTATO POWDER
MANUFACTURING PROCESS OF GARLIC POWDER
FLOW DIAGRAM FOR GARLIC FLAKES
STATES WHICH SUPPLY RAW MATERIAL (GARLIC BULB)
PROCESS OF MANUFACTURE OF ONION POWDER
DEHYDRATION METHOD AND DEHYDRATOR
FLOW SHEET FOR ONION DEHYDRATION
DETAILS OF DEHYDRATED PRODUCTS
SIGNIFICANCE OF DEHYDRATION
DRYING TIME AND DRYING CONDITION OF FRUITS & VEGETABLES
PROCESS DESCRIPTION FOR DEHYDRATED FRUITS & VEGETABLES
PACKAGING AND STORAGE TECHNIQUE
MANUFACTURING PROCESS OF POTATO POWDER
PULPING AND DRYING TO GET FLAKES
PRE COOKING & GRINDING OF FLAKES INTO POTATOES POWDER
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF POTATO POWDER (CFTRI PROCESS)
PROCESS FLOW DIAGRAM
PRODUCTION OF POTATO POWDER/GRANULES
PLANT LAYOUT
PROJECT IMPLEMENTATION SCHEDULES
ADDRESSES OF RAW MATERIAL SUPPLIERS
SUPPLIERS OF POTATO POWDER PLANT AND MACHINERY
SUPPLIERS OF PLANT AND MACHINERY FOR GARLIC AND ONION POWDER

APPENDIX – A :

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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]]> ONION PASTE AND POWDER MAKING UNIT 1T/DAY https://projectreports.eiriindia.org/product/onion-paste-and-powder-making-unit-1tday/ Sat, 04 Jun 2016 10:02:34 +0000 http://projectreports.eiriindia.org/?post_type=product&p=6545 Onion powder is dehydrated, ground onion that is commonly used as a seasoning. It is a common ingredient in seasoned salt and spice mixes, such as beau monde seasoning. Some varieties are prepared using toasted onion. White, yellow and red onions may be used. Onion powder is a commercially-prepared food product that has several culinary uses. Onion powder can also be homemade.

Commercial onion powders are prepared using dehydration, freeze-drying, vacuum-shelf drying and flow drying. Some commercial onion powders are irradiated as treatment against potential microbial contamination. It readily absorbs water upon contact, so commercial varieties may be packaged in airtight containers with a liner atop the container. Onion powder with a moisture content of 4–5 percent is prone to caking when stored in warmer environments, with increased temperatures corresponding to a shorter time for the occurrence of caking. Of general acceptance is that commercial onion powder is around ten times stronger in flavor compared to fresh onion.

Onion powder may be used as a seasoning atop a variety of foods and dishes, such as pasta, pizza, and grilled chicken. It is also a primary ingredient in beau monde seasoning. It is also sometimes used as a meat rub. Onion powder is also an ingredient in some commercially-prepared foods, such as sauces, soups, and salad dressings.

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.

INTRODUCTION
PROPERTIES
ONION VARIETIES FOR DEHYDRATION
DEHYDRATION
FORMS OF DEHYDRATED ONION
USES OF DEHYDRATED ONIONS
PARTICLE SIZE, SPECIFICATION AND MICROBIOLOGICAL ANALYSIS OF DEHYDRATED ONION
FEATURES AND PACKAGING OF ONION PASTE
B.I.S. SPECIFICATION
SPECIFICATION FOR DEHYDRATED ONION
MARKET SURVEY
DETAILED EXPORT DATA OF ONION POWDER DEHYDRATED
EXPORT DATA OF INDIAN DEHYDRATED ONION
EXPORT DATA OF ONION PASTE
PRESENT MANUFACTURERS OF ONION PASTE AND POWDER
PROCESS OF MANUFACTURE
DEHYDRATION METHOD AND DEHYDRATOR
FLOW SHEET FOR ONION DEHYDRATION
DETAILS OF ONION PROCESSING
MANUFACTURING PROCESS OF SAUTEED ONION PASTE
PROCESS FLOW DIAGRAM
MANUFACTURING PROCESS OF ONION PASTE
PROCESS FLOW DIAGRAM OF ONION PASTE
PACKAGING AND STORAGE TECHNIQUE
PROCESS FLOW SHEET DIAGRAM FOR ONION POWDER
PROCESS FOR CONTROLLING THE PINKING OF ONIONS
DEHYDRATION PRACTICES FOR 67
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERIES

APPENDIX – A :

1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET

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]]> Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste https://projectreports.eiriindia.org/product/complete-technology-book-plastic-processing-recycling-plastics-project-profiles-2/ Fri, 12 Sep 2014 12:35:08 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2589 The book Complete Book on Onion Cultivation, Dehydration, Flakes, Powder, Processing and Packaging Technology with Treatment of Onion Wastes covers  Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion,  Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying  of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue,  Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins),  Plant Economics of Onion Dehydration,Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

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]]> The book covers  Introduction, Onion Cultivation, Onion Dehydration, Process of Onion Dehydration, Effect of Process Parameters of Osmotic Dehydration of Summer Onion,  Onion Flakes, Homemade Onion Flakes, Gamma Irradiation Improved the Quality of Onion Flakes, Onion Powder Technology, Uses for Onion Powder, Onion Seed Production Techniques, Process of Producing Large Dehydrated Onion Pieces, Process for Controlling the Pinking of Onions, Drying Technologies, Infrared Drying of Onion, Microwave Drying of Onion Slices, Process Optimisation of Vacuum Drying  of Onion Slices, Process of Vacuum Treating Onions, Apparatus for Peeling Skins Off the bulbs of Onions, Magnetic Driven Onion Peeler, Flavoring Material Prepared from Onions, Pyruvate Enriched Onion Extract, Onion Extract for Treating Damaged Skin Tissue,  Onions with High Storage Ability, Packaging of Onion Products, Onion Waste treatment, Plant Economics of Onion and Garlic Powder with Grape Dehydration (Raisins),  Plant Economics of Onion Dehydration, Plant Economics of Onion, Garlics and Ginger Dehydration Plant, Plant Economic of Potato and Onion Flakes.

INTRODUCTION

  • Uses
  • Green Onion as Alternative Medicine
  • Topical Application of Green Onion for Sore Throat
  • For Swoilen Feet
  • Side Effects of Onion
  • Dosage
  • Toxicology
  • Health Benefits of Onion
  • Respiratory Disease
  • Tooth Disorders
  • Anemia
  • Heart Disease
  • Sexual Debility
  • Skin Disorders
  • Cholera
  • Urinary System Disorders
  • Bleeding Piles
  • Onion powder
  • Historical Uses
  • Medicinal properties and health effects
  • Raw Onions
  • Health & Nutrition Benefits of Eating Onions
  • Spanish Onions
  • Eye irritation
  • Propagation
  • Varieties
  • European Onions
  • Storage
  • Production trends
  • Showing Major Onion Producing Countries of the World Country

ONION CULTIVATION

  • Introduction
  • Cultivares
  • Types of onion cultivars (open pollinated cultivars are underlined)
  • Soils and climate
  • Planting systems
  • Sowing
  • Nutrient management
  • Water management
  • Weed control
  • Disease control
  • Purple blotch
  • Stemphylium leaf blight
  • Anthracnose
  • Downy mildew
  • Botrytis leaf blight
  • Bulb rots
  • Insect pest control
  • Harvesting
  • Curing
  • Storing
  • Marketing

ONION DEHYDRATION

  • Composition of onion
  • Proximate composition and energy values of raw and dehydrated onion
  • Medicinal value of onion
  • Dehydrated onion
  • Onion varieties suitable for dehydration
  • Dehydration practices for onion
  • Solar drying
  • Reported varietal studies for onion dehydration
  • Convective air drying
  • Chemical composition of onion, fresh and dried under various temperatures
  • Fluidized bed drying
  • Microwave and freeze drying
  • Infra red drying
  • Vacuum drying
  • Freeze drying
  • Osmotic dehydration

PROCESS OF ONION DEHYDRATION

  • Processing Steps
  • Ingle line onion dehydrator
  • Power production and energy requirements
  • The details of each stage of a typical process
  • Geothermal Applications
  • Onion Dehydration

EFFECT OF PROCESS PARAMETERS OF OSMOTIC DEHYDRATION OF SUMMER ONION

  • Materials and Methods
  • Experimental procedure for osmotic dehydration
  • Measurement of total soluble solids
  • Osmosis of onion slices
  • Osmotic dehydration characteristics
  • Results and Discussion
  • Change in water loss of onion slice (7mm) with time in different sucrose solution
  • Change in water loss of onion slice (7mm) with time in different salt solution
  • Change in water loss of onion slices (7mm) within 24 hours time in different sucrose salt solution
  • Change in solid gain of onion slices (7mm) within 24 hours time in different sucrose salt solution
  • Influence of temperature on osmotic dehydration behavior
  • Effect of immersion time and osmotic solution concentration (60 brix salt) on behavior of summer onion slices at different temperature
  • Effect of immersion time and osmotic solution concentration (25’brix salt) on behavior of summer onion slices at different temperature
  • Effect of immersion time and osmotic concentration (55:15 brix sucrose salt) on behavior of summer onion slices at different temperature
  • Conclusions

ONION FLAKES

  • Reduced Cooking Procedure
  • Mash Formation
  • Emulsifier if desired, emulsifier can optionally be added to the mash as a processing aid
  • Other Optional Ingredients
  • Drying the Mash to Form Dehydrated Onion Products
  • Fabricated Chip Preparation
  • Dough Formulation
  • Optional Ingredients
  • Dough Preparation
  • Sheet
  • Frying
  • Fabricated Chip Characteristics
  • Vlatile Organic Flavor Compounds
  • Crispiness
  • Fabricated Chip Stability
  • Fabricated Chip Integrity
  • Soluble Amyopection (Ap)
  • Analytical Methods
  • Fat Content
  • Digestible Fat Content
  • Non digestible Fat Content
  • Moisture Content
  • Volatile Flavour Compounds
  • Firmness (Consistency) of Potato Mash by Back Extrusion Method
  • Flake Color
  • Hunter Color Determination
  • Objective
  • Soluble Amylose and Soluble Amylopectin
  • Initial Hardness and Fabricated Chip Integrity
  • Scope
  • Water Activity (Aw)
  • Fabricated Chip Thickness
  • Water Absorption Index (WAI)
  • Particle Size Distribution Test
  • Sheet Strength Test
  • Rheological Properties Using The Rapid Visco Analyzer (RVA)

HOMEMADE ONION FLAKES

  • Ingredients
  • Onions
  • Directions: (basically the same as the garlic powder)

GAMMA IRRADIATION IMPROVED THE QUALITY OF ONION FLAKES

  • Materials and methods
  • Irradiation and Storage
  • Microbiological Analysis
  • Determinations of Water Activity, Water Content and Optical Index
  • Pungency
  • Statistical Analysis
  • Results and discussion
  • Microbial load of packaged onion flakes at retail
  • Effect of gamms irradiation on microbial load of imported onion flakes
  • Irradiation doses and water content (WC) of onion flakes
  • Irradiation doses and water activity (aw) of onion flakes
  • Irradiation doses and optical index of onion flakes
  • Pyruvic acid content in onion flakes as a function of irradiation dose

ONION POWDER TECHNOLOGY

  • Key Machines for our vacuum Dried Onion
  • Powder Making Production line
  • Stainless Steel Chain Hoister
  • Onion Washing Machine
  • Onin Picking Up Belt
  • Onion Peeling Machine
  • Working Principle
  • Onion Slicing Machine
  • Onion Original Smell Protetion Tank
  • Vacuum Freezing Drying Machine
  • Basic Structure
  • Technical Parameter
  • Drying Onion Grinding Machine (Capacity 80-160 Mesh)
  • Dry Onion Powder Vacuum Packing Machine
  • Onion Powder
  • Sterilization Machine

USES FOR ONION POWDER

  • Meat Rubs
  • Bloody Marry Drinks
  • Spice Mixes
  • Dressings

ONION SEED PRODUCTION TECHNIQUES 

  • Environmental requirements for onion seed production
  • Cultivars
  • Temperature
  • Rainfall
  • Soils
  • Pollination
  • Methods of onion seed production
  • Bulb to seed method of onion seed production
  • Mother bulb production
  • Inappropriate broad leaved and appropriate dry grass for covering seed beds
  • Grass cover removed after emergence on raised beds
  • Preconditions and transpianting of seedlings
  • Seedling stage
  • Good qualities, disease free seedlings on raised beds and ready for transplant
  • Bed irrigation
  • Trimming
  • Furrow/irrigated beds before uprooting and lightly trimmed seedlings
  • Ridges preparation and field pre irrigation before transplanting
  • Field pre irrigation
  • Transplanting/spacing
  • Bombay red and Adama red
  • Fertilization
  • Crop Management After Transplanting
  • Irrigation
  • Weeding/Cultivation
  • Protection
  • Disease free and quality onion bulb productions
  • Mother Bulb Harvesting, Selection and Storage
  • Maturity
  • Bulb harvesting and curing
  • Cutting necks from bulb after curing
  • Appropriate cutting height of neck from bulb
  • Bulb selection and large bulb rejected
  • Bulbs rejected split, and whitish bulbs
  • Bulb selection
  • Bulb storage
  • True Seed Production
  • Quality and true to type bulbs selected and stored under good storage condition
  • Bulb planting time
  • Isolation
  • Land preparation
  • Planting/spacing
  • Fertilizer
  • Irrigation
  • Weeding
  • Pest control in onion
  • Pollination
  • Harvesting
  • Symptom of Purple blotch (Altermaria pom) on onion
  • Symptom of bulb rot (Sclerotium cepivorum) on  onion
  • Quality onion seed production field, protected from diseases and insects
  • Onion thrips (Thrips tabaci and its damage symptom on onion leaves
  • Early damage symptom of downy mildew (Peronospors destructor) on onion
  • Flowering onion pollinated by honey bees during the noon time
  • Drying umbels
  • Seed extraction
  • A mature umbel ready for harvest
  • Drying of the seed umbels under shade
  • Seed drying
  • Mowing and winnowing of umbels
  • Soaking of seed with clean water
  • Seed Storage
  • Seed quality inspection and timings
  • Separating clean seeds from light seeds and chaffs
  • Seed stored in a sack
  • Seed standard for onion seed production (FAO quality declared seed standards)

PROCESS OF PRODUCING LARGE DEHYDRATED ONION PIECES

  • Vertical axial section of a raw, unpeeled onion as received from the grower
  • An onion heart that has been peeled, rooted, and topped, as for conventional slicing and, in expanded view, rings for French frying cut therefrom
  • A peeled onion and, in expanded view, random quarters cut therefrom and typical shells or pieces of onion layer formed from a quarter and
  • An enlarged scale, a single shell and the epidermis and flesh portions thereof

PROCESS FOR CONTROLLING THE PINKING OF ONIONS 

  • Elevation view of a three stage onion dryer illustrating an apparatus for spraying the onion pieces with a basic solution before entering the dryer
  • Portion of the first stage of a dryer

DRYING TECHNOLOGIES

  • The onion model for Drying Technology
  • Onion model for drying technology
  • Dryer
  • Pinch analysis
  • Heat and mass transfer approach in pinch technique for drying
  • Production of animal feed before and after modifications according to results of pinch analysis

INFRARED DRYING OF ONION 

MICROWAVE DRYING OF ONION SLICES

  • Material and Methods
  • Materials
  • Measurement of initial Moisture Content
  • Microwave Drying Characteristics Water loss
  • Mass reduction
  • Microwave drying of onion
  • Moisture Diffusivity
  • Quality evaluation
  • Colour measurement
  • Water activity
  • Rehydration ratio
  • Specific energy consumption
  • Results and Discussion
  • Microwave drying of onion slices
  • Moisture Diffusivity of onion slices
  • Effective moisture  diffusivity of onion slices during microwave drying
  • Effect of process parameter on quality
  • Lightness of microwave dried onion slices
  • Water activity
  • Rehydrational characteristics of microwave dried onion slices
  • Water activity (aw) of microwave dried onion slices
  • Specific Energy Consumption
  • Specific energy consumption of Osmo microwave and microwave dried onion slices at different power levels
  • Conclusion
  • Notations Used

PROCESS OPTIMISATION OF VACUUM DRYING OF ONION SLICES 

  • Material and Methods
  • Sample preperation
  • Experimental design and statistical analysis
  • Experimental design for vacuum drying of onion slice
  • Final moisture content
  • Colour in terms of nonenzymatic browning
  • Flavour in terms of thiosulphinate content
  • Rehydration ratio
  • Results and discussion
  • Experimental combination for vacuum drying of onion slices for factorial design
  • Anova for the model selected and the responses
  • Regression coefficients of the second order polynomials relating the responses with variables
  • Final moisture content
  • Colour development
  • Flavour content
  • Contour plots of moisture content for untreated dried  onion slices
  • Rehydration ratio(RR)
  • Contour plots of colour change for untreated treated dried onion slices
  • Optimisation
  • Contour plots of flavour content for untreated treated dried onion slices
  • Conclusions
  • Contour plots of rehydration ratio for untreated treated dried onion slices

PROCESS OF VACUUM TREATING ONIONS

APPARATUS FOR PEELING SKINS OFF THE BULBS OF ONIONS 

  • Pnion peeling apparatus for practicing the method
  • Embodiment of a freating chamber in which slitting and air blowing processes are done
  • Plan view of an embodiment of a slitter
  • Elevation of an air blowing device
  • Enlarged perspective view of the slitter line showing the detailed structure

MAGNETIC DRIVEN ONION PEELER

  • Product description
  • Characteristics in short
  • Economic impact
  • Innovation
  • Technology
  • Quality
  • Productivity
  • Sustainability
  • Capacity
  • Product requirements
  • Technical Data
  • Motor power needed total
  • Drive of cup chain and peeling wheel
  • Centrifugal ventilator
  • Voltage motors (standard)
  • Volume of air
  • Weight

FLAVORING MATERIAL PREPARED FROM ONIONS 

  • Examples

PYRUVATE ENRICHED ONION EXTRACT 

  • Schematic representation of one embodiment
  • Preparation of the Extract
  • Characterization of the Extract
  • Antioxidant Activity
  • Inhibition (%) of AbTS Radical Generation
  • Total reducing power
  • ORAC in terms of B Carotene retention
  • Bioactivity and Toxicity in Mice Hepatocytes
  • Cell assay data

ONION EXTRACT FOR TREATING DAMAGED SKIN TISSUE

  • Onion Extract
  • Fat (Oil) Phase
  • Emulsifiers
  • W/O Emulsifiers
  • O/W Emulsifiers
  • Additives
  • Additional Active Ingredients
  • Customary Additives
  • Medicinal Application Observations with Patients with a Very Wide Variety of Scars
  • Medicinal Application Observation for the Prevention and Treatment of Stretch Marks

ONIONS WITH HIGH STORAGE ABILITY

  • Plant Development
  • Plant Having Low Pungency and High SSC
  • Storage decay

PACKAGING OF ONION PRODUCTS 

  • Onion Bags
  • Rigid Packages
  • Onion Pre-packs
  • Bulk Storage
  • Storage at Low Temperature
  • Recommended refrigerated storage conditions for onion bulb
  • Recommended refrigerated storage conditions for Spring (green) onion
  • Onion Storage at High-temperature
  • Direct Harvest Storage
  • Environmental regimes used during direct harvest storage system
  • CA Storage of Onions
  • Recommended controlled atmosphere composition for storage of onion bulbs
  • Recommended controlled atmosphere composition for storage of Spring (green) onions

ONION WASTE TREATMENT

  • Materials and methods
  • Feedstock
  • Seed Inoculum
  • Table 26.1 Onon Wastes Characterization
  • Table 28.2 Inoculum characterization
  • Methods
  • Experimental Studies
  • Results and discussion
  • Conclusions

PLANT ECONOMICS OF ONION AND GARLIC POWDER WITH GRAPE DEHYDRATION (RAISINS)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ONION DEHYDRATION

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF ONION, GARLICS AND GINGER DEHYDRATION PLANT

  • Plant & Machinery
  • For Onion Powder
  • for Garlic Powder
  • for Ginger Powder
  • Fixed Capital
  • Raw Materials
  • for Onion Powder
  • for Garlic Powder
  • for Ginger Powder
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF POTATO AND ONION FLAKES

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

The post Complete Technology Book of Onion Cultivation, Processing, Flakes, Powder, Dehydration and Packaging Technology with Onion Waste appeared first on EIRI - eBooks and Project Reports.

]]> ONION, GARLIC & GINGER DEHYDRATION PLANT https://projectreports.eiriindia.org/product/onion-garlic-ginger-dehydration-plant/ Sat, 05 Jul 2014 09:36:18 +0000 http://projectreports.eiriindia.org/?post_type=product&p=2212 ONION, GARLICS & GINGER DEHYDRATION PLANT

 [CODE NO 1567]

Garlic is one of the important species coming into Allium group, whose botanical name is A. Sativum.

A hardy perennial, c60 cm in height, native to Central Asia and  cultivated all over India. Bulbs made up of  cloves;  leaves long, flat,acute, sheahing the lower half of stem; scape slender, smooth,  shining, spathes long, beaked, enclosing  heads  bearing solid bulbils; flowers small, white, prolonged into leafy points.

PROJECT REPORT COVERS:

  •         Introduction
  •         Uses and Applications
  •         Properties
  •         Market Survey with future aspects
  •         Present Manufacturers
  •         B.I.S. Specifications
  •         Manufacturing Process with Formulae
  •        Cost Economics with Profitability Analysis
  •         Capacity
  •         Land & Building Requirements with Rates
  •         List & Details of Plant and Machinery with their Costs
  •         Raw Materials
  •         Details/List and Costs
  •         Power & Water Requirements
  •         Labour/Staff Requirements
  •         Utilities and Overheads
  •         Total Capital Investment
  •         Turnover
  •         Cost of Production
  •         Break Even Point
  •         Profitability
  •         Land Man Ratio
  •         Suppliers of Plant & Machineries and Raw Materials.

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