The content of dried onion onion powder frozen onion onions used only for use directly in the diet

The content of dried onion onion powder frozen onion onions used only for use directly in the diet or not processed Technology. Products unit operations in food processing onion because of its characteristic properties (specific flavor, antimicrobial and antifungal properties) has become very important in the food industry where they are used as a spice and accessories in stock and ready-to-cook meals. . Dried onion
For the production of dried onion, as with other products intended for drying, it is necessary to select suitable varieties. The quality of the variety is appreciated primarily by the dry matter content. The higher dry matter content in the raw material, in addition unit operations in food processing to quality of the finished product, is achieved and economical production. If a higher dry matter content of raw material required is a smaller amount per kilogram unit operations in food processing of dried product. The lower limit of the total dry matter content of fresh ports book intended for drying, should not be below 12%. Highest dry matter content of angry varieties have bulbs that are produced from onion bulbs and the smallest sweet varieties that are produced from seedlings or directly from seed. The main part of the dry matter consists of carbohydrates, 65%, of which sugars can make up to 80-90%. The sour varieties contain more of sucrose, glucose and more sweet (Laziæ et al., 2001). Another characteristic unit operations in food processing quality of onion drying book intended for the intensive aroma, which is based on its use as fresh and as dried product. As the drying loses a portion easier volatile matter, it is necessary for them to feed there in ever greater unit operations in food processing content, to the dried product still contained in sufficient quantity. Colour unit operations in food processing tissue fresh as well as dried product should be white. Varieties with yellow paint tissues are considered less suitable for drying. The presence of chlorophyll in the heads is also not advisable, unit operations in food processing because the color of the dried product in this case does not meet the required quality. To make it easier performed peeling should choose varieties with a shell that can be easily separated from the tissue. In shape, better varieties with spherical heads but flattened, unit operations in food processing because a smaller percentage of scrap used to cut peak work. Onions intended for drying should they glide healthy and without the appearance of germination. The technological process consists of two phases: preparation and drying (Caryophyllaceae-Aleksic, 1988). Chart is shown in Figure 2 Preparation of onion drying involves several operations: Classification: unit operations in food processing machine in three or four classes: above 7 cm of 7-5 cm, from 5 to 3.5 cm and 3.5 cm below. Inspection: manually, whereby removing any damaged, diseased and underdeveloped heads. Clean-logs: the head is removed overpack yellow leaves, the rest of the root and the rest of the tree. This operation can be performed manually or by using a device with a high temperature and applying pressure water. Cull the flake with cutting its peak parts, moving average of 10-27%. Washing: Cleaned heads before cutting unit operations in food processing the sink in cold water to avoid change of color of tissue cutting: noodle thickness of about 5 mm. Rinse-sulphuration: Elution using showers unit operations in food processing with clean water is removed from the surface of the sugar which results in reducing the possibility of reaction with the amino sugar acids, caramelisation and Maillard reaction. As a result of enzymatic reactions darker katalisanih fenolazama, polifenolazama and peroxidase is the oxidation of hydroquinone to quinone. Addition of sulfur dioxide as redukujućeg funds prevents the oxidation of hydroquinone. Chopped onion sumporiše by immersing in 0.15% solution of sulfuric acid for 5 minutes. Drying unit operations in food processing is carried out in a continuous ribbed oven at an initial temperature of about 70oC. Temperature gradually decreases so that in the final stage of drying temperature should be around 55oC. Drying takes 3.5 to 5.5 hours, and the moisture content of the dried product should be 8%. Followed by: Inspection: remove the dark pieces, and all units that do not match the color, which should be uniform unit operations in food processing Whitish to light yellow. Packing: dried product is packed in polyethylene or kraft bags. Before packing the product can be passed over a vibrating sieve with holes of 3 mm to separate the tiniest pieces, which are packed separately or rupture into dust.
Preparation and drying to produce unit operations in food processing onion powder takes place in the same way as for the production of dried onion. This dried onion is ground into powder, prosejava vibrating sieve and packed under conditions of low humidity unit operations in food processing to avoid gluing unit operations in food processing particles. In addition unit operations in food processing to reduced humidity to prevent caking affects the addition of antihigroskopnih funds'm powder before packaging. The moisture content of the powder, onion is below 12%, ash not more than 7% and the amount of essential oil ranges from 0.5% to 1.4% (Peter, 2004). Onion powder stored in a cool, dry place (usually containers) sustainability is up to 7 months (www.bigoven.com). . Frozen onions
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