ONION DEHYDRATION-POWDER, FLAKES/KIBBLED AND MINCED
[EIRI/EDPR/3589] J.C.: 1673XL
INTRODUCTION
Dehydrated vegetables are being increasingly used as they retain their culinary quality and palatability, and bring about economy in storage space and transport cost. Besides, there is optimum utilization of the product during the glut season, and saving of packaging material and tinplate.
Dehydrated onion is used extensively in overseas countries as a condiment. Efforts are also being made for export of dehydrated onions, which is being produced by several manufacturers. This standard is intended to help in the quality control of dehydrated Onion.
Dehydrated Onions have been produced in small quantities since the nineteenth century is dehydrated onions were supplied to British naval expeditions in the mid-nineteenth century and dehydrated onions have been produced in sizable quantities during subsequent wars, primarily for consumption by armed forces, but also for civilian use. Since the quality of these products when rehydrated compared unfavourably with fresh vegetables or other types of processed onions, their usage declined rapidly after each war. However the processing techniques employed in the production of dehydrated onions have been improved greatly since world war II, particularly since the late nineteen fifties, and as a result the quality of dehydrated vegetables has much improved. At the same time the demand for convenience foods have been increasing and dehydrated onions have benefited accordingly.
The main advantages of dehydrated onions are that they are easy to store, being lighter in weight and smaller in bulk than fresh or other processed onions, they are cheap to pack compared with conned goods, they do not require refrigerated storage as do frozen onions and the contents of a container can be used some time after opening provided they are not rehydrated.
The newest dehydration process appears to be a variation on the air-drying process and is based on the principle of vapour pressure differentials, using air circulated around the onions at relatively low temperatures to `sweat' the water from the food. It is reported that this method of dehydration prevents a crust forming on the outside of the pieces of food and that the low temperatures have less effect on flavour, texture, colour and vitamin contents of onion than do the higher temperatures used in conventional hot air-drying methods.
When establishing a dehydration industry considerable thought should be given to the procurement of fresh onions for dehydration. In most countries onions for dehydration are grown almost exclusively on contract to the processors. The contract are made up of a year in advance and cover such aspects as acreage, planting periods, varieties of onions, field inspection, stage of maturity for harvesting, delivery dates, grading and prices. To operate a dehydration plant efficiency, a constant supply of onions is required and this involves considerable organization buying in supplies of fresh onion market is rarely practicable since varieties grown for the fresh market may be unsuitable for processing and continuity if supply cannot be assured. It is usually found that specialization in processing one or two types is more profitable then production of wide range of dehydrated onions. Ideally a dehydration factory should handle only one type of onion over long periods, so as to avoid the necessity of cleaning down all the machinery and altering the grading and cutting setting etc. when changing from one vegetable to another.
COST ESTIMATION
Plant Capacity 2 MT/Day
Land & Building (1200 sq.mt.) Rs. 1.65 Cr
Plant & Machinery Rs. 1.25 Cr
Working Capital for 2 Months Rs. 97.79 Lac
Total Capital Investment Rs. 3.94 Cr
Rate of Return 22%
CONTENTS
INTRODUCTION
PROPERTIES
COMPOSITION OF ONION
ONION (ALLIUM CEPA)
DEHYDRATION
USES OF DEHYDRATED ONIONS
DEHYDRATED WHITE ONION FLAKES
DEHYDRATED WHITE ONION CHOPPED
DEHYDRATED WHITE ONION MINCED
DEHYDRATED WHITE ONION POWDER
B.I.S. SPECIFICATION
SPECIFICATION OF DEHYDRATED ONION
COMPOSITION & VARIETY OF ONION
COMPOSITION OF ONION
DEHYDRATED ONION
ONION VARIETIES SUITABLE FOR DEHYDRATION
FORMS AND APPLICATION OF DEHYDRATION ONION
FORMS OF DEHYDRATED ONION
ONION FLAKES/KIBBLED (10MM – 30MM)
ONION CHOPPED (SIZE 3.0 - 5.0MM)
ONION MINCED (SIZE 1.0 - 3.0MM)
ONION GRANULES (SIZE 0.1 - 0.5MM & 0.5 TO 1.0MM)
ONION POWDER
ONION SCENARIO IN INDIA
PRODUCTION OF ONION
CURRENT STATUS OF SOWING OF ONION
OVERVIEW OF GLOBAL ONION MARKET
SOUTH AFRICA EXPECTS DEFICITS
US POSITIVE MOOD AHEAD OF THE SEASON
AUSTRALIA EXPORT POTENTIAL DUE TO OVERSUPPLY
EGYPT HIGH PRICES, REDUCED EXPORTS
SPAIN EXPECTS HUGE SHORTAGE OF LARGE ONIONS
GREECE FOCUS SHIFTS TO THE DOMESTIC MARKET
ISRAEL
ITALY WHITE ONION PRICES GOING UP
THE NETHERLANDS SMALL PRODUCER, BUT WORLDWIDE LEADING EXPORTER
BELGIUM DIFFICULT MARKET AND FEWER LARGE ONIONS
PERUVIAN ONIONS BACK IN COLOMBIA
ARGENTINA CHALLENGING SEASON FOR SANTIAGO DEL ESTERO
BRAZIL SMALLER ACREAGE IN PIEDADE
MEXICAN PRODUCTION INCREASING
BOLIVIAN PRODUCTION ON THE RISE
MARKET POSITION OF DEHYDRATED ONION
DETAILED EXPORT DATA OF INDIAN DEHYDRATED ONION
MARKET POSITION OF DEHYDRATED ONIONS
THE DIMENSIONS OF CFB BOXES USED BY THE EXPORTERS ARE AS FOLLOWS
PACKAGING MATERIALS COST
PLASTIC BAGS (INTERMEDIATE PACK)
THE DIMENSION OF THE CONTAINERS ARE AS FOLLOWS
PRODUCTION OF DEHYDRATED ONION IN INDIA
EXPORT OF DEHYDRATED ONION
LIST OF EXPORTERS
MANUFACTURERS/EXPORTERS/SUPPLIERS OF ONION POWDERS
STEPS IN ONION DEHYDRATION
RAW MATERIAL ONION
FEEDING AREA
PEELING & WASHING
SLICING
DRYING FIVE LAYERS DRYER
GRADING
TEMPERATURE EQUALIZING
COLOR SORTING & METAL DETECTION
WEIGHING & PACKING
STORAGE & DISPATCH
MANUFACTURING PROCESS OF ONION DEHYDRATION
PROCESS FLOW DIAGRAM
DEHYDRATION METHOD AND DEHYDRATOR
METHODS
FLOW SHEET FOR ONION DEHYDRATION
PACKAGING AND STORAGE TECHNIQUE
PROCESS FLOW SHEET DIAGRAM FOR ONION POWDER
DEHYDRATION PRACTICES FOR ONION
REPORTED VARIETAL STUDIES FOR ONION DEHYDRATION
SOLAR DRYING
CONVECTIVE AIR DRYING
FLUIDIZED BED DRYING
CHEMICAL COMPOSITION OF ONION, FRESH AND DRIED UNDER VARIOUS TEMPERATURES
MICROWAVE AND FREEZE DRYING
INFRA RED DRYING
VACUUM DRYING
FREEZE DRYING
OSMOTIC DEHYDRATION
MODERN METHODS OF ONION DEHYDRATION
PROCESSING STEPS
POWER PRODUCTION AND ENERGY REQUIREMENTS
GEOTHERMAL APPLICATIONS
SUPPLIERS OF RAW MATERIALS
ONIONS
SUPPLIERS OF PLANT AND MACHINERY (INDIAN)
DEHYDRATOR EQUIPMENTS
ONION PEELING MACHINE
ONION SLICING MACHINE
CONVEYOR BELT
SPRAY DRYERS
AUTOMATIC PACKAGING MACHINES
BOILERS
D.G. SETS (DIESEL GENERATOR)
SUPPLIERS OF PLANT AND MACHINERY (IMPORTED)
PLANT LAYOUT
APPENDIX – A:
01. PLANT ECONOMICS
02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)
