ONION PASTE AND POWDER MAKING UNIT 1T/DAY

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