Journal of Public Health and Nutrition

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Research Article - Journal of Public Health and Nutrition (2022) Volume 5, Issue 7

Review on onion drying and effect of drying on nutritional content of onion processed products.

Onion is among the horticulture crops produced widely in the world. Due to its high water content it is perishable vegetable. To reduce the post-harvest loss of onion varies drying technologies used to process onion in to various forms such as flake, powder and paste. Drying technologies such as sundry, oven dry, spray dry, hot air dry, freeze dry, microwave drying and radio frequency drying are among the drying techniques. Freeze drying is the best technology that preserves nutritional and sensory quality of onion.

Author(s): Biadge Kefale

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