Preparing onion (Allium) for drying and determination of drying time

Tashkent State Agrarian University, 100140 Tashkent, Uzbekistan

^* Corresponding author: aktam.azizov@mail.ru

Abstract

In this article, the reasons for the increasing demand of the population for dried onion vegetable products, the use of dried onion products in the food industry, its external appearance, i.e., the structure of the skin layer, the average caliber of the onion raw material being dried, the portion of the cleaned onion that can be used as raw material for drying, the amount of waste in relation to the total weight of the onion head, the chemical composition of onion raw materials, the methods of determining the amount of dry matter, the degree of acidity and the amount of nitrates, the effect of its cut size on the drying process, the temperature of the heat agent during the drying process, the initial moisture content of the yellow product amount, methods of determining critical moisture and the dependence of drying duration on organic indicators are presented.