Pakistan Onions Processing

Onion is an significant vegetable crop, commercially grown in many countries of the world. Pakistan is one of largest onion producing country in the world, occupied the fifth position according to the United Nations Food & Agriculture Organization. Onions in Pakistan are usually utilized as vital vegetables in all households due to rich nutrients. Besides fresh eating, large quantity of onions are also treated as condiments in several types including, pickling, chutney, sauces and dehydration. Therefore onion processing business in Pakistan is in need to fulfill the large demand for variety of onion processed food.

I. Analysis of Onions in Pakistan
Onions are rich in vitamin C, vitamin B6, a good source of fiber, and with low calories. Onions also contain mineral components such as magnesium, calcium, potassium, sodium, selenium and phosphorus. Onions are sodium, fat, and cholesterol free, and provide a number of other important nutrients. Thereby onions are good for human beings’ health and favored by people. 
1. Onions differ in the color in Pakistan

●Yellow onion
87% of onions are yellow onions in Pakistan, which can be used for cooking almost any food.
●Red Onion 
8% of onions are red onions, for fresh uses or for grilling, charbroiling, and roasting.
●White Onion 
5% of onions are white onions, for salads, white sauces and etc..
2. Onions are seasonal in Pakistan with two types
●Spring/Summer Onions (March through August)
Yellow, white and red onions are available in this type. They are popularly used in salads, sandwiches, and lightly-cooked dishes.
●Fall/Winter Onions (August through May) 
Yellow, white and red onions are also available in this type of onions, used for savory dishes that require longer cooking times and/or more flavor.

II. Benefits of Onion Processing in Pakistan
1.Prolong onions storage time
A diseased one in onions is prone to effect other onions. So if you left onions which one diseased onion in unattended in store for more than one week, there will be more diseased onions. Onion processing like dehydration can lower water content to make products less susceptible to decay and prolong onion life for later usage. Moreover dehydration contributes to much easier and less expensive transportation. 
2.Increase the added value of onions
Except for fresh eating, onions are commonly processed into condiments like pickled onions, chutney, sauces, dehydration and etc.. The pickled onions, onion sauce and crispy onion rings are all sold in higher price than the value of raw materials-fresh onions. Furthermore, various onion processing can expand the scope of onion consumption for more profit.

III. Various Onions Product Processing 
Deep-processed onion products in Pakistan contain dehydrated onion rings, pickled onions, onion paste and so on. Pickled onions with delicious taste are perfect for serving with sandwich and salad buffets at parties. The major product is onion paste mainly play as the seasoning which can suppress the unwanted smell of fish and meat, or as added food into the soup, dessert or vegetable salad, increase appetite and so on. And crispy onion slices are the popular snacks for children and young people. Now here are the processing procedures for these major onion products.

pickled onion

1.Pickled Onion Making 
1.1 Prepare fresh onions
1.2 Onion root cutting 
Cut onion root by the onion root cutter machine to cut onion tops and tails cleanly one time without damage. suitable for kinds of onions. 
1.3 Onion peeling 
After root cutting, onion will be peeled by onion peeler machine to can automatically remove the peels of onion to produce smooth onion without traces of cut and dent. 
1.4 Onion ring cutting
Cut onions into fine slices by onion slicer machine which can also cut other solid vegetable into slices, such as garlic, ginger, potato and so on.
1.5 Add onion slices into the pickling liquid and then store
Soak sliced onions into a mixture of vinegar, salt, and sugar. Add additional spices or customize the mixture base on your demands. At last store onions for several weeks.
2. Onion Sauce Making Process

onion sauce

Prepare fresh onions→onion root cutting and peeling→onion slicing/shredding→onion crushing→colloid milling→onion acidifying and heating→onion enzymolysis→onion pulping→secondary colloid milling→onion concentrating→preheating onion→paste canning and sealing→sterilizing and cooling→finished product
Notice:
●Choose fresh and pungent onions without the mildew as raw materials
●The thickness of onion slices is between 0.3-0.5cm
●The sieve mesh diameter should be 0.8cm.
●The clearance of colloid milling is adjusted to 30 microns
●Use 0.25-0.3% of citric acid to adjust the pH value of onions to 4.4-4.6. And heat the onion paste for 8 to 10 minutes under the temperature of 85-90 ℃ 
● The soluble solids in onion paste should be adjusted to 6-7%, 0.15-0.2% of enzyme added, 40-45℃ enzymolysis temperature, pH value of 4, 15-20mins. Soluble solids in onion paste after the enzymolysis generally are 6.5-7.5%.
3. Dehydrated and Crispy Onion Slice Production

dried onion

Crispy onion slice is the further processed product based on dehydrated onion slice. Fry dehydrated onion slices and add tasty spices on them, then delicious crispy onion slices different fresh onions are achieved. Dehydration is able to prolong the storage time for further usage. Crispy onion slice is the popular snacks in the market. 
3.1 Dehydrated Onion Making
Major steps of dehydrated onion slices: onion root cutting→peeling→cutting→washing→dehydration
3.1.1 Choose fresh onions with no putrefaction
3.1.2 Cut onion tops and tails by onion root cutting machine, then transport onions into onion peeler machine for automatically removing peels.
3.1.3 Cut onions into fine slices by onion ring cutting machine. The thickness of onion slice can be adjusted by the cutter machine, and generally cutting the onion into 3/8-inch slices will be better for drying.
3.1.4 Wash onion rings by water bubble washing machine with bubble, cycle surfing, high pressure spray washing way to get onion rings a full range of thorough cleaning. 
3.1.5 After washing, onions need to be dried by the air dehydration machine. The low temperature airflow can effectively protect onions’ luster and the quality. 
By now, the high quality dehydrated onions can be achieved. If you would like to get crispy onion rings, you need continue to process onions with several steps. Please see the following steps for crispy onion slice production.
3.2 Crispy Onion Slice Production

Besides the above five steps for dehydration, these following steps should be done to make crispy onion slices: frying, deoiling, flavoring and packing.
3.2.1 Fry onion rings by the fryer machine. The water temperature can be mechanically set. When the temperature is higher than the set temperature, there is cooling system can completely stop the water boiling. There are two types of fryer for choice: small scale frying machine with the manual discharging and large scale frying machine with the automatic discharging.
3.2.2 After frying, deoiling machine is used to remove extra oil from the fried onions quickly, then the extra oil will be collected by a plate. It is economical and practical. 
3.2.3 For better taste, transport fried onion rings into the seasoning machine for seasoning, mixing and spraying sugar. Seasoning machines are in three types: octagonal type, disc type and drum type. Octagonal type and disc type mixes evenly and discharge automatically. Drum type is of automatic feeding and discharging, large output. 
3.2.4 The last step is packing. Use automatic packing machine for weighing, filling food and injecting nitrogen automatically.

IV. Conclusion
To cater to the market demand, there will be more onion products with high quality to be exploited for onion processing industry. Pakistan is the leading onion producing countries, so there are abundant raw materials to produce onion products. Whether you are an onion grower who wants to increase the added value or an industrial onion processor in Pakistan, with our onion processing equipment your onion processing business will be more efficient and cost-effective.

Contact Email: foodmachinemanufacturer@gmail.com

Korea Garlic Processing Solution

I. Korean Garlic Consumption

Garlic is one of the popular bulb crops cultivated throughout Asia that is used as spice and condiment in many dishes. And garlic is a rich source of proteins, phosphorous, potassium, calcium, magnesium and carbohydrates, so it has excellent nutritional values and medicinal properties.

Korea is the country eating the most garlic in the world, and Korean are using garlic in various foods and ingredients. Garlic is one of the essential spice in the taste of Koreans, and it is not exaggerated to say that they are eating garlic daily. Most Korean recipes use minced garlic as part of the seasoning; whole garlic cloves are often used to make broth, soups or stews; pickled garlic is also enjoyed as a side dish; and grilled garlic is used with Korean BBQ and table cooking. A record indicates that the garlic consumption in this country is whopping 37 tons one year which is 5 times that of the United States and France, 1.5 times that of Spain which is known as the country consumes the most garlic in the west. Korea is a garlic importing country, and China is the main exporting country for it. Korean imported garlic products covers fresh garlic, peeled garlic, frozen garlic, dried garlic and garlic acetic acid preparation, etc.

II. Staple Products Based on Garlic of Korea

There are many kinds of food products using garlic as an essential ingredient in Korea, and the kimchi is a kind of most common product; the Korean garlic has recently been launched various uses as a health food, such as black garlic and garlic juice.

2.1 Kimchi

The large garlic consumption of Korean is linked to their love of kimchi which is a kind of garlicky, peppery, pickled dish and is widely regarded as Korea’s national food and symbol.
Kimchi is a traditional fermented Korean side dish made of vegetables with various seasonings. There are hundreds of varieties of kimchi made of napa cabbage, radish, scallion, or cucumber as the main ingredients, and the garlic is the indispensable seasoning coming with kimchi. Except adding an extra flavor to kimchi, the garlic is also employed as a medicinal ingredient in prepared kimchi for its medicinal properties.
Koreans consume kimchi according to seasonal preferences, so there are different seasonal kimchi for eating all through the year, and Koreans consume 40 pounds of kimchi per person annually, which means it is also a great consumption for garlic. And minced garlic and pasty garlic are the two forms usually used for making kimchi in Korea.

2.2 Garlic Drink

Garlic drink is a kind of health beverage with great popularity in Korea, because it is provided with many healthy values. Garlic drink has the functions of inhibiting bacteria, removing invivo toxin, softening blood vessel, reducing blood fat, preventing cancer, and improving good looks, etc.; all-natural, high-enriched, rich nutrition, no foreign taste, easy to get and absorb, all these features make the garlic drink popular as well.
Garlic drink is produced by employing high-tech biological extracting method to maintain human heath. The main processing includes:
1. Raw garlic pretreatment: separate good-quality garlic cloves and remove their skin by a garlic peeling machine, and then sort and clean the peeled garlic.
2. Garlic crushing: deliver the sorted and cleaned garlic cloves into a crushing machine for crush.
3. Eliminating the smell: garlic has its own smell that is not pleasant to accept, so it needs to removed.
4. Extracting garlic juice: use a special extracting equipment to get garlic juice containing allicin.
5. Preparing the final drink: to get an additional flavor and increase the medicinal effect of the garlic drink, there are some other ingredients can be added, such as red dates, honey, polygonum multiflorum, the fruit of Chinese wolf-berry, licorice root.

2.3 Black Garlic

Black garlic from Korea, as a healthy food, is drawing attention from China, the United States, Japan, Europe and Southern Asian countries. Black garlic is a food that can be enjoyed by everyone without aversion. Because it does not like the fresh garlic, having the unsavory and poignant taste; the characteristic smell disappears through ripening and fermenting.

2.3.1 Production of Black Garlic

Black garlic is produced through ripening and fermenting whole bulbs of fresh garlic in a humidity-controlled environment at an appropriate temperature for 45 days, with no additives and preservatives. During the ripening and fermenting processes, the sugar in the garlic turns brown and then black under the effect of heat. Also the black garlic gains viscosity through these processes, which makes it chewy. The finished black garlic tastes sweet and sour with the pungency and spiciness gone, making it appeals to all tastes. (In the industrial production of black garlic, to get the final products with superior quality, the fresh garlic is usually graded by a garlic sorting machine in advance.)
The processed black garlic products maintain garlic’s original virtues of increasing immunity and lowering cholesterol levels and blood pressure. It is thus recognized as an excellent functional health food. And the black garlic is also used to get black garlic extracts as a kind of healthy drink in Korea.

2.3.2 Black Garlic Nutritional Properties

The ripened and well fermented Korean black garlic has been gaining popularity among western foodies for several years; also it has recently caught the eye of the health-minded for its impressive nutritional properties.

The anti-oxidation quality of garlic is increased ten-fold through the ripening and fermenting processes; and there is a water-soluble sulfur compound, S-Allycysreine which is an amino acid containing sulfur and a physiology-activating substance that helps the body absorb the wholesome elements of garlic more easily and faster, is newly formed.

2.3.3 Nutrition value of black garlic and raw garlic

/	SAC (mg/g)	Calcium (mg)	Phosphorus (mg)	Protein (g)
Black Garlic	5.84	36.66	80	12.5
Raw Garlic	0.32	5.0	40	2.2

2.4 Other Korean garlic products processed and consumed

Other than the staple garlic products, there are several other products based on garlic in Korea, including pickled garlic, garlic powder, minced garlic, garlic paste, freeze-dried garlic, garlic bread, etc.

Contact Email: info@amisymachine.com
Website: http://vegetable-machine.com/

Egypt Garlic Onion Processing

Garlic and Onion Cultivation in Egypt
Garlic and onions have a long history in Egypt. There are historical records shows that garlic and onions were an important health food for the workers during the construction of the great Pyramid of Egypt. Garlic and onions are two of the most important Egyptian economic crops at home and abroad that have a global reputation. They are important crops used for food as well as medicine.
The cultivated areas of garlic and onions in this country are the Lower Egypt, the Middle Egypt and the Upper Egypt, which is mainly located Nile Valley and Nile Delta Area. And the production differs from one province to another.

Egypt Garlic and Onion Produciton

Egyptian Garlic and Onions for Export
In Egypt, garlic and onions are generally cultivated for both local consumption and export. And they are exported both in fresh or dried form.
Egypt ranks the forth leading country in the world for garlic production after China, India and Korea. European Union is one of the most important importers of Egyptian fresh garlic, and Germany and Italy are the most important markets of EU for fresh garlic; the Arab free trader’s zone is the most important economic bloc’s importers of Egyptian garlic powder, and Syria and Morocco are the most important markets of the Arab free trader’s zone for Egyptian garlic powder.
The Egyptian onion exports occupies the fourth place in exports of agricultural commodities after each of cotton, rice and potatoes. Importers of the Egyptian onions includes Syria, Lebanon, Jordan, and Yemen in the Arab free trade zone, Lebanon comes in the first place, Jordan is ranked second. The Gulf Cooperation Council (GCC) is the most important economic blocs importing Egyptian fresh onions; the Saudi market is one of the important markets importing Egyptian fresh onions, followed in the ranking by the Arab free trade zone which occupies the second place among the economic blocs for fresh onions; the EU is the most important economic blocs and importers of dried Egyptian onion, and Germany and Netherlands are considered as the most important markets for importing Egyptian dried onions. And, if there is a onion production lack in US, America is also a great import country for onions from Egypt.

Egypt Dried Garlic and Onions Processing
Drying or dehydrating is one of the methods used to produce a concentrated product by reducing the moisture content under suitable temperature, relative humidity, and air velocity, which is helpful for food preservation. After dehydration, the food can be simply reconstituted without substantial loss of flavor, taste, color and aroma. 
Dried garlic and onions is a one of the leading products for Egyptian export, and the export industry of dried garlic and onions is in the first place with huge investment, so producing dried garlic and onions is a significant gesture in Egypt. In 2015, there was a new drying plant set up in Sohag to replace the one closed in January 2009 after a working period of 49 years. The new drying facility is to take advantage of the large amount of garlic and onion production and get them ready for export.
Dehydration of garlic and onions is one of the most profitable process in terms of economic return in Egypt. There are 15 plants spreading over 11 provinces to dry garlic and onions. The importance of dehydration is to increase the value of the manufacturer as well as the availability of labor and an abundance of excellent raw materials.
---Dried Garlic Powder Production

Garlic powder is a hygienically-prepared product of good quality which is mainly used in food preparation as a condiment, as well as in many medicinal preparations as a carminative and gastric stimulant. It is easy and convenient to use and store and can be transported without any difficulty.
Machines involved in manufacturing process:
1.Garlic clove separating machine: garlic bulbs are broken in to individual cloves by soft rollers which exert speed-difference rubbing to crack the bulbs without damaging the cloves.
2.Garlic peeling machine: the garlic skin is loosed after separating, and it can be removed by strong air swirling flow.
3.Garlic slicing machine: the peeled cloves are sliced to form flakes.
4.Garlic dryer machine: to get a good dehydration effect, the garlic slices or flakes can be dried by tunnel drier or continuous belt drier.
5.Garlic powder grinding machine: dehydrated garlic can be powdered in the multi-function grinder machine.
6.Packing machine: the finished garlic powder need to be packed immediately to prevent moisture absorption. 
---Dried Onion Production

Dehydrated onions are regarded as a kind of product with potential in world trade, and it has a large demand of dehydrated onion in the European countries. Onions are generally dried from an initial moisture content of about 86% (wb) to 7% (wb) or less to get efficient storage and processing. Dehydrated onions in the form of flakes or powder are in extensive demand in several countries, such as UK, Japan, Russia, Germany, Netherlands and Spain.
Equipment required in dried onion production:
1.Onion root cutting machine: the tops and tails of onions need to be cut off so that peeling can be accomplished successfully.
2.Onion peeling machine: onion skin is removed by pneumatic working principle.
3.Water bubble cleaning machine for onions: cleaning is necessary to remove the dirt, and water bubble cleaning can retain the original quality of onions with no damage to them.
4.Surface water removing equipment: after cleaning, to remove the residual water on the surface of onions, a centrifugal dryer or an air dryer can be employed, so that it will not affect the further processing.
5.Onion slicing machine: cut the onions into uniform slices to get a perfect drying result.
6.Onion slices drying oven: slices are passed to the dehydration equipment to reduce moisture content to a proper degree.
7.Onion powder grinding mill: after drying, the onions are delivered to milling area, and then they are milled into large chopped, fine chopped, ground, granulated, and powdered onions.
8.Packaging equipment: the final dried onions can be packed in the form of chopped, ground, granulated and powdered onions.

Contact Email: foodmachinemanufacturer@gmail.com

How to Make Dried Lemon Slices and Lemon Powder

Lemon and Lemon Uses

Lemon is a citrus fruit rich in vitamin C and flavonoids that have a powerful antioxidant function. The juice contains 5% citric acid, giving lemons a sour taste. Lemon is added to various foods to enhance the flavor. Lemon trees produce fruit all year round and the top five producing countries are China, India, Mexico, Argentina, and Brazil.

Why Drying Lemons
Ripe lemon contains a high percentage of water, which will cause the growth of microbial and eventually shorten the shelf life of lemons. Drying is a process of decreasing the moisture content to preserve fruits by preventing microbial growth. It increases shelf life, reduce weight and volume thus reducing storage and transportation cost. Besides, it increases food diversity, which promotes the consumption of foods.
Dried lemon slices can be added to water, iced tea, or hot tea. They can be added in baked goods such as cakes and muffins. Dried lemon slices are also added to avariey of recipes. They are excellent for adding to pot pourri mixes.
Lemon peel, the "zest" portion of the lemon, can also be dried for consumption. Lemon peel has high content of essential oil, and is rich in calcium, Vitamin C and fiber. Dried lemon peel powder is used in baked goods like cakes, muffins, cookies and breads. The peel is sprinkled on salad and also added to herbal teas.

Different Drying Method of Lemons
There are various methods that have been used for drying lemon slices and peels, such as open sun drying, solar drying, hot air drying, microwave drying, infrared drying and freeze drying.
Open sun drying of lemons
Open sun drying requires low investment costs. However, it poses some problems such as contamination by dust and animals and spoilage due to humid climate, Also, the required drying time can be quite long, which often causes deterioration of quality.
Solar drying of lemons
Solar drying has shorter drying time compared to open sun drying with improved quality of dried product. Drying process is carried out in a closed system which prevents the products from contamination.

Hot air drying of lemons
Lemon could be dried by hot air in a hot air dryer. Air is blown into the electric heater or radiator by the fan, heated and passed to the drying chamber of hot air drying machine. Forced ventilation and adjustable air distribution plates ensure the temperature balance in the oven, the materials can be dried evenly.
Microwave drying of lemons
Water polar molecules in the food tend to re-orient themselves in the rapid reversal of electromagnetic field. Due to the friction heat is generated, which results in rapid evaporation of water, achieving the aim of drying. Microwave drying allows the transmitted heat energy to be absorbed by the whole lemon slices, having short drying time.
Infrared drying of lemons
By infrared drying, lemon is dried directly by absorption of infrared energy. It has high energy efficiency and short drying time. The dried product has high quality. However, it is attractive only for surface heating application.
Freeze drying of lemons
Freeze dried lemon adopts vacuum freeze drying technology. Lemon is pre-frozen and then the water converts directly from a solid state to a vapor (sublimation) under low pressure. Freeze dried lemon has good rehydration capability and could keep the original shape, color and taste after rehydration.

Lemon Powder Drying Technology

Lemon powder is used to make lemon drink, and can also be used for making candy fillings, desserts, yogurt, ice cream, smoothies, jellies, marinades, sauces, fish dishes, baked goods such as cakes and cookies, etc. Lemon powder is also used for functional food.
Spray-dried lemon powder 
Spray dried lemon powder is extracted from fresh lemon juice through spraying technology by spray drying machine. Spray dried powder has good reconstitution characteristics. As the powders contain fruit sugars and acids that make them difficult to dry due to the low glass transition temperature, commonly a drying aid such as maltodextrin is added as a carrier, which increases the glass transition temperature, enhances the properties and stabiliy of the powder.
Freeze-dried lemon powder
Seagate freeze-dries whole lemons(the skin, pulp, seeds, and juice) to make lemon powder. They pre-grind whole lemon in a grinder, and then freeze the ground lemon in the freezer-dryer under vacuum. The flavor, color and nutrients in the fresh fruit are retained in this process. L'Epicerie produces freeze-dried lemon powder by freezing whole lemons in a refrigerated vacuum drier before powdering.

How to Make Dried Lemon Slices at Home

Dehydrator drying
1. Place the lemon slices on dehydrator trays.
2. Dehydrate at 135 degrees for 10 hours.
3. Once lemons are completely dry, store in an airtight container.
Oven drying 
1. Preheat your oven to its lowest setting.
2. Lay the lemon slices on the baking sheets covered in parchment paper.
3. Place the sheets in the oven for 4 hours. Flip the slices every hour so they would dry evenly.
4. When the lemons are completely dry, turn the oven off and let them sit in the oven overnight.
5. Remove from the oven and store in an airtight container.

How to Make Dried Lemon Peels At Home
Here are three methods for you to dry lemon peels at home.
1. Place the lemon peel on a plate, leave them to dry in a warm and dry spot for a couple of days until dry and crispy.
2. Lay the peels on a dehydrator tray, put the tray in the dehydrator and dry at 100 degrees Fahrenheit for about 24 hours until dry and crispy.
3. Spread the peels on a parchment-lined bakig sheet, place the sheet in the oven at the lowest setting for about two hours until completely dry.
Grind the dried zest into powder in a spice grinder, mortar and pestle, coffee grinder or blender. Store in an airtight container in a cool location.

Contact Email: foodmachinemanufacturer@gmail.com

Onions Deep Processing Technology and Processed Onion Product

Abstract: Onions are native to Central Asia and Mediterranean coast areas. Featured by cold resistance, preferring warm climate, high yield, good storage, long supply period; fleshy bulbs with fine texture, soft fiber and delicate flavor, they are regarded as Vegetable Queen in Europe. At the same time, onions are able to improve appetite and help digestion, as they are of relative high nutritional value and medicinal value. With the popularity of health care around the world, the food scientists, medical experts and biologists have been trying to do wide and deep study of onions. The use of advanced technology in developing onion functional products and researching onion liveness is gradually expanded, so developing new onion products has great prospects.

1. Overview of Onions
1.1 Species and Characters of Onions
According to the color of onion skin, the onion can be categorized into white onions, yellow onions and purple onions. In terms of the nutrition, the purple kind is better than the other two kinds.
1.11 White onions
White onions has tender flesh, high moisture and sweetness but low yield, and they are of gold color and rich sweet after long-time cooking; they are good to be fresh consumed, roasted or stewed.
1.12 Purple onions
Reddish flesh, strong acridity but poor storage; suitable for fried dish or lettuce salad.
1.13 Yellow onions
Most are exported. Bright yellow flesh with fine sweet and mid-spicy taste; suitable for fresh eating or eating with sauce; good storage; commonly used as dehydrated vegetable.
1.2 Value and Efficacy of Onions
1.21 Nutritive value
Onions are rich in nutrition, and per 100g onion consists following elements:

In the mean time, onions also have 18 types of amino acid and selenium, zinc, copper, iron, etc. Micro-elements, so onions are kind of treasured health food welcomed by many people, and exported increasingly.

1.22 Medical value
In traditional Chinese medicine, onions are considered to have mild nature and spicy taste; have the functions of warming lung & reducing phlegm, helping digestion, detoxifying & killing insects, treating wound and swelling; decreasing blood pressure and fat; and be able to relieve the crymodynia in abdomen, ascarid in children, rheumatic arthritis, dermatophytosis, skin ulcer, dysentery, pertussis, insomnia, etc..
Moreover, onions have some supportive therapeutic efficacy for diabetes, CHD, cerebral thrombosis, atrophic gastritis, atherosclerosis, etc.. Modern medicine research has showed that frequent eating of onions has certain curative effect on cancer, heart disease, hypertension, lithiasis, bronchitis, etc..
1.3 Consumption Trend of Onions and Its Deep-processed Products 
Except for fresh eating, onions are also a raw materials for food industry, and the major product is onion paste that has a wide market and can be used as seasoning to lessen the bad smell of meats and fishes, or as added food into the soup, dessert or vegetable salad.

2. Deep-processed Products and Processing Technology of Onions
Other than the onion paste, there are many other deep-processed onion products, such as dehydrated onion slices, onion powder, onion essential oil, onion juice and multi-flavor onions. Among these products, the onion essential oil and onion juice are common in western developed countries, as one of the essential flavoring in their daily lives.

2.1 Onion Paste

2.11 Onion paste processing technology
Fresh onions-onion peeling-onion root cutting-onion rinsing-onion slicing/shredding-onion crushing-onion milling-onion acidifying and heating-onion enzymolysis-onion beating-secondary milling-secondary heating-onion concentrating-onion paste canning-sealing-sterilizing-cooling-finished product
---Choose the onion with strong spicy and with no mildew.
---Employ the onion peeling and root cutting machine to complete removing outer skin and roots; the cut them into slices or shreds with a thickness of 3-5mm.
---The pH value of citric acid should be 4.4-4.6; the soluble solid content should be 6-7% after enzymolysis
---The additive amount of enzyme should be 0.15-0.2%; the enzymolysis temperature should be 40-45℃, pH value should be 4, time should be 15-20 minutes.
---The quality onion paste should be fine and smooth, light yellow in color, fragrant in flavor, no water separation, fiber and impurities.

2.2 Dehydrated Onion Slices and Onion Powder
The dehydrated onion slices and onion powder is the result after onion dehydration, which has a significant proportion in further-processed onion products. These two kinds of products are resistant to long-distance transport, good for storage and easy to use. And both of them need to be dried, having no much different processing technology, but the onion powder needs crushing and screening process.
2.21 Processing technology
Fresh onions-cleaning/rinsing-onion slicing-original flavor preservation-onion dehydrating-picking-onion crushing-packing
---The ripe onion with dry outer skin, big bulb, small stem, tight structure, strong spicy, and internal consistency should be chosen.
---The thickness of slices should be 3-5 mm and they need a full washing, and color-protecting by dipping them in the baking soda solution.
---After cleaning and color-protecting, put the slices into the dewaterting machine to remove the surface water. The centrifugal dewatering machine is widely used in this process.
---Preheat the drying machine to a temperature of 60 ℃, and spread the onion slices evenly in the drying machine for dehydration. The drying temperature should be 55-60 ℃, drying time should be 6-7 hours. When the moisture is reduced to ≦5%, the drying process is finished.
---The dextrin and lactose should be used for a rapid drop of water to keep the original flavor of onions, so that the product can have a long-time storage.
---Pick out dried slices with inferior-quality and pack; or grind them into onion powder.

2.3 Onion Essential Oil
The commonly-used processing methods are hydrodistillation method, solvent extraction method and supercritical extraction method by which better-quality oil with flavor that is close to nature onions.
---Hydro-distillation Method
Hydro-distillation method has three types of process, and they are direct process, indirect process and the combination of direct and indirect process. Hydro-distillation method is large in energy consumption. During the extraction, the onion may loss some constituents; some other constituents will be resolved into propylmercaptan that has 50-70 times sweetness of sugar. So, the ripe onion has no spicy taste, and the dehydrated onion tastes crisp and sweet. The effective constituents of onion’s cellulolytic activity is stable to heat, insoluble in water, not easy to volatilize, which makes it possible that use the hydro-distillation to get onion oil.
---Solution Extraction Method
By this method, the low-polar solvent, such as aether, dichloromethane, etc., is used to extract onion oil from the fresh onions. The solution extraction method has advantages of mild extraction conditions, less destroy of flavor components and high extraction rate. However, there is a problem of residual solvent, as a result, the application scope of this method is being narrowed down.
---Supercritical Extraction Method
This kind of extraction is conducted under not really high temperature with less consumption of heat-sensitive compounds. High-quality onion oil with no residual solvent can be obtained.
2.31 Onion oil technological process
Fresh onions-cleaning/rinsing-onion slicing-onion freezing-oil extraction-finished oil product
2.32 Tips
---When using the supercritical extraction, the onion should be freeze-dried into onion slices or powder.
---In the extraction process, 15% absolute ethyl alcohol should be added as entrainer.
2.33 Processing parameter
Taking the freeze-dried red onion powder with a particle size of 0.45-0.90 mm as the raw materials, the extraction pressure is 27.98 MPa, temperature is 42.18 ℃, time is 216.6 minutes, extraction rate is 0.483%. The finished onion oil is of a strong flavor of fresh onions.
2.4 Multi-flavor Onions Production
---Peel the fresh onions and cut their roots without making the bulb scattering; then make rip cuttings every 1cm along the onion’s waist part with a half depth to the center.
---Steep the onions into the saturated clarifification water for about 10 hours, and then rinse them by clean water.
---Add 280g dry ginger powder, 200g curcuma powder, 200g table salt, 80g saccharin, 80 white pepper powder, 80g red pepper powder, 80g garlic juice into 20kg sugar solution with 50% sugar content; after boiled, place 30kg prepared onions in the mixture for 5 minutes’ boiling, then stop heating for 2 days’ steep; 2 times of stirring is needed during steep.
---When the steep is finished, a second boiling is done till the sugar solution mixture is half remained.
---Dry the outer layers of steeped onions under a temperature of 55-60℃; then split them to dry their center part to a moisture content less than 20%.
---Settle the finished onions, then cool and pack.

3. Onion Products with Wide Development Prospects
Onions have wide-range cultivation areas around the world, and their production comes right after tomatoes, accounting for about 10% of the world’s total vegetables production.
The onion is a kind of seasonable crop for both medical and edible uses as garlic, so its use is easy to be affected by various factors. Nowadays, to meet the market demands, the highly-processed onion products that can be produced are the supercritically-extracted onion oil, onion power, onion paste, etc.
With the rapid development of economy and the improvement of people’s living standard, people has growing awareness of health care. So, the deep-processed onion products will become a necessity of people’s diet.
In addition, with the popularity of health care around the world, the food scientists, medical experts and biologists have been trying to do wide and deep study of onions. The use of advanced technology in developing onion functional products and researching onion liveness is gradually expanded, so developing new onion products has great prospects.
In view of the current situation and the nutrition and health-care value of onions, exploiting more onion products with high quality is not only a great chance but a great challenge for onion processing industry.

Contact email: foodmachinemanufacturer@gmail.com

Garlic Deep Processing Industry

1. Garlic Overview
1.1 Garlic species 
Garlic(Allium sativum) is a species in the onion genus, Allium. It is native to central Asia, and has been used for both culinary and medicinal purposes. There are two subspecies of allium sativum: hardneck (Allium sativum ophioscorodon) and softneck (Allium sativum sativum). 
1.11 Hardneck garlic
Hardneck garlic grow best in cold climates. Hardnecks have a hard central stalk and produce delicious curled scapes from the top. Removing the scapes encourages larger bulbs. 
Hardneck garlics have fewer, larger cloves than the softnecks, and have little or no papery outer wrapper. Hardneck garlic has a rich and complex flavor. Porcelain, pocambole, and purple stripe types are hardnecks.
1.12 Softneck garlic
Softneck types grow best in mild climates. It is the type found most often in the grocery store. Softneck garlic has a white, papery skin. It doesn’t produce scapes, and has more cloves forming several layers surrounding the core. Softnecks mature faster than hardnecks and keep longer. The flexible stem makes it ideal for braiding. 
Flavor of softneck garlic is generally mild. Most processed garlic foods, like garlic powder and seasoning, come from softneck garlic. Artichoke and Silverskin are two types of softneck garlic.

1.2  Health benefits and uses
1.21 Nutritional value
One raw clove(3g) contains 4 calories, 0.02g fat, no cholesterol, 1mg sodium, 1g carbohydrates, 0.2g protein. It is rich in potassium, calcium, manganese, phosphorus, selenium, vitamin B6, and vitamin C. 
1.22 Medical and culinary uses 
Garlic has been used to prevent or treat a variety of diseases including diabetes, high blood pressure, high cholesterol, atherosclerosis, cancer, and infections. Garlic is consumed fresh as well as used as a condiment in various food preparations like pickles, chutneys, curries powders, sauce, salad dressings, meat sausages, etc. 

2. Garlic Deep Processing Technology and Processed Garlic Products
2.1 Garlic deodorization
Fresh garlic contains Alliin and an enzyme called Alliinase, each kept in separate cells. When garlic is chopped or crushed, the enzyme alliinase contacts with alliin and converts alliin into allicin. Allicin is very unstable and breaks down quickly producing allyl methyl sulfide. The chemical goes into our blood stream and gets expelled through skin’s pores when we sweat causing garlicky sweat. It also enters our lungs and comes out as we exhale causing garlic breath.
The odor of garlic poses negative influence on its application. Therefore, it’s important to choose a proper deodorizing method during garlic deep processing. Two methods are listed as follow:
1). Add 5kg water and 100g vinegar to every kilogram of garlic and mix evenly. Allow to boil for 15 minutes and then cool to ambient temperature. Clean the garlic with water.
2). Put the garlic in the solution made by 0.3% citric acid, 0.2% cyclodextrine, and 0.1% magnesium chloride, soak for 3 hours at 50℃, then rinse with clean water.

2.2 Garlic products in the industry
There are many types of garlic products in the market, including garlic flake, garlic powder, garlic oil, aged garlic extract, black garlic, etc. 

2.21 Garlic flake

garlic flakes production

Working Process of Garlic Flake Production
garlic separating→garlic peeling→garlic washing→garlic slicing→garlic slice rinsing→garlic slice dehydration→garlic slice drying→garlic slice grading→garlic slice packing
Garlic flake production line mainly includes the following equipment:
(1).Garlic separating machine 
Garlic bulbs are separated into cloves by passing between rubber rollers of garlic separating machine. With the built-in draught fan, garlic peels, garlic stem and cloves are separated automatically. 
(2). Garlic peeling machine 
By using pneumatic type garlic peeling machine, the outer skin of garlic cloves are removed off without water.
(3). Garlic washing machine
Garlic cloves are washed by washing machine to remove off foreign matters.
(4). Garlic slicing machine 
With garlic slicing machine, clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of garlic slice is smooth without damage. 
(5). Garlic rinsing machine
Sliced garlic are washed again in the rinsing machine.
(6). Garlic dehydration machine
Garlic slices are processed by the centrifugal dewatering machine to remove surface water.
(7). Garlic drying machine 
Dehydrated garlic flakes are spread uniformly on the drying tray and dried in the hot air drying oven at 65℃ for about 6 hours. The final moisture content should be less than 5%.
(8). Garlic grading machine
Dried garlic slices are graded by garlic grading machine. Unqualified products are removed.
(9). Garlic packing machine
Dried garlic slices are packed by garlic packing machine for safe storage.

2.22 Garlic powder 

garlic powder production

Garlic powder can be made by grinding dried garlic flakes in the garlic grinding machine into fine powder. If you make it coarser, it will be granulted garlic. Garlic powder can also be made in the following process:
garlic separating→garlic peeling→garlic grinding→garlic paste dehydration→garlic drying→garlic powder crushing→garlic powder packing
Garlic powder production line mainly includes the following equipments:
(1). Garlic separating machine
Garlic bulbs are separated into cloves by garlic separating machine. 
(2). Garlic peeling machine
Garlic cloves are peeled by using garlic peeling machine. 
(3). Garlic paste making machine
Peeled garlic cloves are put into the garlic grinding machine which grinds the cloves into paste.
(4). Garlic paste dehydration machine
Garlic paste are put into the centrifugal dewatering machine to remove water.
(5). Garlic drying machine
Dehydrated garlic powder are spread uniformly on the drying tray and dried in the hot air drying oven at 55℃ for about 6 hours. The final moisture content should be less than 5%. 
(6). Garlic powder crushing machine
Garlic powder crushing machine grinds the dried powder into fine powder. 
(7). Garlic powder packing machine
Garlic powder is packed by garlic packing machine automatically and store for sale.
2.23 Garlic oil
Garlic oil is mainly obtained by steam distillation from the crushed garlic. The working process is as follows: 
Garlic separating→garlic peeling→garlic washing→garlic crushing→fermentation→steam distillation → separation → refining → packing
First the bulbs are separated into cloves, and then the cloves are peeled. After cleaning and crushing, 2-folds of water are added and the mixture are fermented at 55℃ for 3 hours. Then the mixture are subject to steam distillation. The distillate is separated by oil-water separator to get crude oil. The crude oil is refined and packed. This method has the advantages of simple equipment, low cost and good stability. Vegetable oil is usually added to refined oil to make capsules. 
2.24 Aged garlic extract
Aged garlic extract is produced by extraction and aging of fresh garlic at room temperature for up to 20 months in stainless steel tanks. During this period, harsh unstable compounds, such as allicin in fresh garlic are converted into stable health-promoting substances. 
2.25 Black garlic
Black garlic is produced through fermentation by heating whole bulbs of fresh garlic at high temperature under controlled humidity for several weeks. During fermentation, the cloves gradually darken to their final black appearance. Black garlic has soft, sweetish taste.