Absrtact: Fresh shallots were dried by microwave drying equipment in order to obtain high quality dry shallots. Through single factor and orthogonal test, the effects of quality, stacking thickness and microwave power on sensory quality and rehydration rate of dried onion were analyzed in order to find out the optimum drying process parameters. The results showed that under the conditions of microwave power of 2 000 W, stacking thickness of 25 mm and mass of 130 g, the quality of dried onion was the best.
Key words: onion microwave drying; process optimization; rehydration rate; sensory quality
Onion is a kind of onion plant with aromatic odor growing in central Asia. It is a necessary ingredient and condiment in various convenient foods and dishes. Onion has a good physiological effect in human body. It is not only beneficial to digestion of intestine and stomach, but also has antipyretic effect. Onion leaf is the key part of photosynthesis of onion, and it is also the main part that people eat.
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