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Related Experiment Video

Updated: Apr 17, 2026

Bimolecular Fluorescence Complementation BiFC Assay for Protein-Protein Interaction in Onion Cells Using the Helios Gene Gun

Bimolecular Fluorescence Complementation BiFC Assay for Protein-Protein Interaction in Onion Cells Using the Helios Gene Gun

Published on: June 12, 2010

A less energy intensive process for dehydrating onion.

Manpreet Kaur Grewal¹, S N Jha¹, R T Patil¹

¹Central Institute of Post - Harvest Engineering and Technology (CIPHET), PO: PAU, Ludhiana, 141004 Punjab India.

Journal of Food Science and Technology

|February 20, 2015

Summary

Partially dewatering onions mechanically before hot air drying significantly reduces drying time and energy consumption. This method also maintains the quality of the final onion powder product.

Keywords:

Energy consumption Hot air drying Onion Optimization Partial mechanical dewatering Quality

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Area of Science:

Food Science and Technology
Agricultural Engineering

Background:

Onion powder is a widely used flavour additive in foods and medicines.
Conventional hot air drying of onions is energy-intensive due to high initial moisture content (82-87%).

Purpose of the Study:

To investigate the impact of partial mechanical dewatering on convective drying efficiency and onion powder quality.
To optimize a combined dewatering and drying process for reduced energy consumption and maintained product attributes.

Main Methods:

Onions were partially dewatered using centrifugal force.
Subsequent convective hot air drying was performed at varying temperatures.
The effects on drying time, energy consumption, colour, and flavour were analyzed.

Main Results:

Partial mechanical dewatering (60%) significantly shortened drying time.
Specific energy consumption was decreased.
Product quality, including colour and flavour, was comparable to conventionally dried onion powder.

Conclusions:

Combining partial mechanical dewatering with convective hot air drying is an effective strategy to improve energy efficiency in onion powder production.
Optimized process parameters (60% dewatering, 70°C drying) yield high-quality onion powder with reduced environmental impact.