America Garlic Onion Processing

I. American Garlic and Onion Introduction 
America is one of the largest garlic and onions producing countries in the world. And California is American top producer of garlic and onions. As the largest producing state in the U.S. of garlic and onions, producing over 90% of commercial garlic.
1. California is the major garlic producing state, due to California's unique climate and fertile soil contributing to consistent yield and quality. Garlic in California is harvested between late June and mid-August and can be stored for eight to nine month in a cool, dry place with plenty of circulation. Garlic can be consumed not only as fresh vegetable but also as the condiment in various food preparations like curries powders, sauce, salad dressings, meat sausages, etc.
2. The onion industry represents one of highest-valued vegetables produced in the United States. Onions generally include two marketable categories: spring/summer fresh market onions and fall/winter storage onions. The most common onions are storage onion in the U.S.. And California is the major onion producer, accounting for a large percentage of onion production in the United States.

II. Garlic and Onion Processing Market in the USA
1. Garlic Processing Market
♦ In U.S., the consumption of raw garlic is low, and few raw garlic are utilized in seafood and salad eating. Garlic are often used as flavor in the cooking, flavored soup in fast food, garlic powder added in food.
♦ Garlic deep processing products in America consist of: garlic powder, fried garlic flakes, garlic juice, garlic oil, garlic essence capsule and so on. These processing products have extensive market prospect in fined chemical industry, medical and health industry, flavoring industry, food & feed additive industry and etc.. The garlic powder is processed from garlic slices. The main dehydration way of garlic powder is hot air drying in the U.S., because drying temperature & time are controllable by hot air drying.
♦ There is strong garlic culture in the USA, and every year Gilroy in CA-the famous hometown of garlic will hold the garlic festival, which is the town’s signature event and draws more than 100,000 visitor annually. The festival features a wide variety of garlic-infused foods to show people all over the world various deep-processed garlic products. The unique garlic culture in U.S. guides people to form good garlic consumption, promote the prosperity of garlic consumer market. Thus garlic processing industry will get the further development.
2. Onion Processing Market
Onions in U.S. are generally processed into crispy onions and onion oil.
♦ No limits to the application of crispy onions in America. Crispy onions can be regarded as a delicious ingredient in like onion bread, they can be used in sauces, soups, with meat and as a snack. They also make a tasty topping for salads, pizzas, hot dogs, hamburgers, mashed potato, pasta and egg dishes.
♦ Onion oil is extracted from onions through steam distillation. Onion oil in America is supplied worldwide to flavoring agent and foodstuff industries.

III. Deep-processed Garlic Products 
1. Dried Garlic Flake Production

Dehydrated garlic accounts for roughly 75% of U.S. garlic consumption. The dehydrated garlic flakes have excellent flavor & taste and high nutritional value, highly in demand for their best quality in market. The major processing steps of dried garlic flakes are as follows:
Choosing materials→garlic separating→garlic peeling→garlic washing→garlic slicing→garlic washing→garlic slice dehydration→garlic slice drying→garlic slice packing
1.1 Raw materials: Choose mature and unbroken garlic with no mildew.
1.2 Garlic separating
Break the garlic bulbs into separated cloves. Put garlic into garlic separating machine. When the whole garlic passes between rubber rollers of garlic separating machine, garlic bulbs are automatically separated into cloves.
1.3 Garlic peeling
Peel garlic cloves by garlic peeling machine. Adopting pneumatic principle, garlic peeling machine will peel garlic cloves without water with peeling rate of 95%.
1.4 Garlic washing
Wash garlic cloves with garlic washing machine to remove off foreign materials.
1.5 Garlic slicing
Cut the clean garlic cloves into flakes by garlic slicer machine. Clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of garlic slice is smooth without damage.
1.6 Garlic washing
Wash garlic flakes by the washing machine until garlic flakes become clean.
1.7 Garlic flake dehydration
Remove the surface water of garlic flakes through the high speed rotation by vegetable centrifugal dewatering machine. The dehydration period generally is around one minute. Notice: too long dehydration period will make garlic slices soft and form protruding vesicles on the flake surface, which has bad influence on product quality.
1.8 Garlic drying
Spread garlic flakes uniformly on the drying tray, then push these flakes into hot air drying oven. The drying temperature is set between 65～70℃, and drying period is around 6.5-7 hours. After drying, the water content of final garlic flakes is around 5%～6%.
1.9 Packing
The final garlic products can be packed by vacuum package machine for long period storage.

2. Garlic Powder 
Garlic powder is a very common seasoning in U.S., mainly used for pasta, pizza, grilled chicken and etc.. It is further processed on the basis of dried garlic flakes. In other words, if you would like to make garlic powder, you need do the above 1-8 steps to make dried garlic flakes. Then use garlic mashed making machine to make mashed garlic. Thus, you can get high quality garlic powder.

3. Garlic Oil Making

Rich in antioxidants and other healthy nutrients, garlic oil is a fresh and flavorful ingredient to add to the food and cooking oil. It is important to point out that garlic oil is constituted more of vegetable oils.
Garlic essential oil is produced when fresh garlic is crushed and subjected to steam distillation. The production procedures include:
Garlic separating→garlic peeling→garlic washing→garlic mashing with adding water→fermentation→steam distillation→oil and water separation→refining→packing

IV. Onion Processed Products
1. Crispy Onion Processing
Working process of Crispy onions:
Onion root cutting→onion peeling→onion cutting→washing→dehydration→frying→deoiling→flavoring→packing.

Crispy onion production line mainly includes the following equipment:
1.1 Onion root cutting machine for cutting onion tops and tails cleanly one time without damage.
1.2 Onion peeler machine is for automatically removing the peels of onion.
1.3 Onion cutting machine is to cut onions into fine slices.
1.4 Water bubble washing machine is used to wash onion slices.
1.5 Air dehydration machine for drying onion slices.
1.6 Onion fryer machine is for frying dried onion slices and there are different types of fryer machines.
1.7 Fried onion deoiling machine is used to remove extra oil.
1.8 Seasoning Machine for seasoning fried onions with flavor to achieve better taste.
1.9 Automatic packing machine for weighing, filling crispy onions and injecting nitrogen automatically.

2. Onion Oil Processing 
Onion oil is extracted from onions through steam distillation. This highly concentrated ethereal oil contains all the typical onion taste components. Onion oil technological process:
Fresh onions-cleaning/rinsing-onion slicing-onion freezing-oil extraction-finished oil product
Please notice that in large scale garlic or onions processing, the weigh sorter is generally utilized to classify garlic by weight. It is designed for small or medium sized products with several elements re-engineered for garlic processing, can also be used for onions, stone fruits, apples, citrus fruits and other round fruit and vegetables. 

Source LINK: http://vegetable-machine.com/solution/America-garlic-and-onion-processing.html

Contact EMAIL: foodmachinemanufacturer@gmail.com

Nepal Ginger Processing

1. Ginger Production in Nepal
Ginger, used primarily as a spice, is popularly called aduwa in Nepali. Nepal is the world’s third largest ginger producer after India and China, producing 235,000 MT of ginger in 2013, accounting for 12% of the world’s total. Ginger production area has increased from 19,081 hectares in 2011 to 20,256 hectares in 2012, thanks to the swelling market demand.
As Nepal’s traditional cash crop, ginger is cultivated by approximately 66,000 families. Some of the major producing districts are Ilam, Palpa, Makwanpur, Jhapa, Sunsari and Morang. There are two types of ginger varieties: Nashe (which is rich in fibres) and Boshe (which has very few fibres). Most of the Nepalese gingers are of Nashe varieties, which are preferred as an ingredient of mixed spice and for producing ginger powder. Boshe variety has better yield and quality than Nashe varieties.

2. Nepali Ginger Export Market
Ginger exports jumped significantly by 162.49% to 62,843 tonnes in 2012-13, but declined by 66.2% in 2013-2014. Shipments plunged from Rs 1.33 billion to Rs 449.9 million. Virtually all Nepali ginger trade is with its neighbor India, mostly used by the Ayurveda pharmaceutical industry. However, due to the soil content and dirty look, Nepali ginger has not been able to get better prices in the Indian market for many years. In 2013, 65% of Nepali ginger was uncleaned and unprocessed exported to India, where is then cleaned and sold at a higher price. Though the demand in major markets like Dubai and EU is growing, Nepal is now unable to participate, as it has almost no export-ready cleaned and processed ginger products. Ginger has been identified by the Nepal Trade Integration Strategy (NTIS) 2010 as having high export potential. There is interest in supporting the industry to process ginger (dried or fresh) for major markets like Japan, Dubai and the EU.

3. Value Chain Actors in Nepal Ginger Market
3.1 Input suppliers: Input suppliers provide inputs for ginger production. Seed, FYM and labour are major inputs and are usually managed by farmers. Pesticides are rarely used in ginger and are provided by agro-vets. Chemical fertilizers are supplied by fertilizer dealers. Agencies provide technical knowledge and inputs in some extent; the flow of information and inputs is not satisfactory.

3.2 Farmers: Three types of farmers are engaged in ginger production: small farmers with subsistence production, small commercial farmers and large-scale commercial farmers. Gingers from small farmers usually do not enter the market or enter in a very limited quantity especially in the local retail market. The latter two farmers sell most of their gingers to market intermediaries. Farmers are also engaged in ginger processing especially dried ginger.
3.3 Local processors: Locally ginger is mainly traded in fresh or dried forms. Dry ginger(Sutho) is mostly processed by farmers themselves by using traditional methods. Ginger candy, pickles, squash and other processed products are processed by local cooperatives in very little quantity. Though there is good scope of value addition in Nepal, value addition (especially processing) is not a commercial practice.
3.4 Road-head traders: Road-head traders are located at road-head and collect goods from farmers. These traders usually trade various goods including retailing of grains and foodstuffs. Ginger is collected and sorted to some extent such as removing the decayed and spoiled ginger. Most of the gingers go to exporters and some go to national traders.
3.5 National Traders: National Traders get goods from cooperative and road-head traders. They sell ginger and its products to national markets, national processors/manufacturers and exporters, sometimes directly to Indian commission agents. They also sell ginger to the local markets.
3.6 National processors/manufacturers: these are firms engaged in producing ginger products and other products using ginger as one of the ingredients. Dabur Nepal, Gorkha Ayurved, Singh durbar Vaidyakhana, Male International and local spice companies are some of the examples.
3.7 Exporters: Major part of the fresh and dry ginger goes to India while very small amount of ginger products are exported overseas.
3.8 Commission Agents: Most of the ginger exported to India initially goes to Indian commission agents (CA), who usually take 6-7% of the total sales as commission. Payment of 50 to 70% is made during delivery and the rest is paid once the goods are sold completely by deducting the commission.
3.9 Wholesalers: Wholesalers sell the goods to retailers, hotels, industries, and institutional users.
3.10 Retailers: Retailers get the goods from wholesalers and sell to end consumer.

4. Ginger Product in Nepal Market

4.1 Fresh ginger: Fresh ginger is main traded ginger product in Nepal. Young ginger has mild flavour and pale, thin skin that need no peeling. Fresh rhizomes with low fibre content yet rich in aroma, pungency, fat and protein are preferred for green ginger purposes and seeds.
Fresh ginger goes through only small value addition activities, mainly cleaning and sorting. The cleaning activity starts from the farmers’ level by removing soil and roots. At trader’s level there is no practice of washing and cleaning within Nepal. Due to lack of washing facilities in Nepal, the Nepalese ginger are not receiving better price due to soil content and dirty looks. Simple post-harvest handling practices like cleaning, sorting and grading will make ginger competitive in market.
4.2 Dried ginger (Sutho in Nepali): Dried ginger is second mostly traded product in Nepal. Dried ginger is prepared from mature rhizomes with full aroma, flavour and pungency. Cultivars with medium-sized rhizomes and high curing percentage are preferred. The product is prepared in

western part with minimum evidence in the east.
Sutho is traditional product and farmers make Sutho with traditional skill that is labour intensive and tedious. Therefore farmers only prepare when market price for fresh ginger is low. Dried ginger can be peeled whole, peeled coated whole, split and sliced. All types may be used for oil distillation and oleoresin extraction, but the coated types are the most extensively used. Lack of ginger peeler and the mechanical dryer is the major post-harvest problem. Some processors have been using solar dryers for drying slices which are not good for mass production. Processors are also not getting good ginger slicer machine.
4.3 Ginger powder: Ginger powder is made by pulverizing dry ginger to 50-60 mesh size. The use of ginger powder in Nepal is less and there are limited processors. A small research found that ginger powder can be the best

solution for value addition. First the demand in the world market and Nepal is increasing. Second, ginger powder is convenient for transportation. Because of its land locked geographical position, Nepal is not good at downward stream of supply chain and the transportation cost for fresh ginger and dry ginger is high. 1kg of ginger powder is made up of around 6kg of fresh ginger, so 1 kg transport cost will be exporting 6kg of ginger. Furthermore, powder ginger has less volume and air transport may seem feasible. Third, powder ginger has longer shelf life and can be stored for one and half year, so anywhere in the world, market can be sought. Nepal also imports ginger during off-season as it lacks storage facility and there is power shortage. If powder ginger is made, perennial supply will be possible, ensuring minimal import and stable price. Lastly, soil content and contamination are reduced while drying and processing, ginger powder is more exportable.
4.4 Ginger paste: Ginger is usually made into paste at household level and used in curry etc. Ginger paste is commercially available in the market and mostly imported.
4.5 Ginger candy: Processors manufacturing ginger candy are very limited. Ginger candy is mostly produced by microenterprises run by cooperative. The major problems are inefficient technology and high use of labourers. Besides, the marketing activity is also very limited.
4.6 Ginger oil: Ginger oil is produced by steam distillation of freshly ground dry ginger or fresh ginger peelings. The potential for ginger oil production is limited since quality of the Nashe variety is low due to high fibre content and inadequate farming methods.
4.7 Ginger oleoresin: Ginger oleoresin is obtained by extraction of powdered dry ginger with suitable organic solvents. There are very few industrial units for oleoresin in Nepal. However, the production may present a better opportunity as it is less sensitive to the quality of produce and has widespread uses.
4.8 Ginger squash: Ginger squash is prepared by using fresh ginger mixing with water and preservatives. Ginger squash has short life and the popularity is also very less.

5. Ginger Processing Equipment Suitable for Nepali Market
5.1 Ginger Washing Machine
Ginger spray washing machine adopts high-pressure water flow for washing ginger, having high cleaning capacity and impurities reduction efficiency. Brush type washing and peeling machine integrates the functions of washing and peeling, available for independent cleaning as well as simultaneous cleaning and peeling.

5.2 Ginger Slicing Machine
Ginger garlic slicing machine can cut ginger into slices with high efficiency. The thickness of the slices can be adjusted freely. And the slices have uniform thickness, smooth surface and no breakage.
5.3 Ginger Drying Machine
Hot air circulation drying oven takes advantage of circulated hot air in the oven to get the ginger dried. We have offered drying machines with different capacities like single door hot air drying ovens, double-door hot air ovens and large scale drying ovens to meet customers’s specific demands.
5.4 Ginger Powder Crushing Machine
This machine crushes the dry ginger slice by the impact & grind function of the relative motion between active and fixed fluted discs, and impact between the materials. The fineness can be adjusted by changing different sieves.
5.5 Ginger Paste Making Machine
Ginger paste making machine can cut ginger into paste, having good cutting effect and uniform cutting thickness. The small dimension makes it suitable for household use.

Source Link: http://vegetable-machine.com/solution/ginger-processing-industry-in-Nepal.html

Contact: foodmachinemanufacturer@gmail.com

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.

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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.

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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