Technological solutions in the field of dried onion production, presented in modern sources of scientific and technical information

Posted on 21.08.2025 by secretar
UDC 635.25:664.8.047
https://doi.org/10.25630/PAV.2025.10.84.001

Gasparyan Sh.V., Maslovskiy S.A., Mudrechenko S.L., Tsygankova K.Yu.

The paper presents an overview of technological solutions in the field of dried onion production based on the analysis of open sources of scientific and technical information. Dried onion is a popular raw material used in the production of a wide range of food products and has great export potential. Improving its production technologies aimed at improving product quality requires appropriate scientific support, and research in this area is conducted both in the Russian Federation and abroad. The paper presents an analytical review of scientific and technical information on the technological properties of onion varieties in relation to raw material growing regions and drying methods, considers drying methods (convective, sublimation, radiation) and industrial equipment used for these purposes, and presents data on the influence of drying methods and parameters on the kinetics of the process and the properties of finished products. The effect of the drying method and temperature regime on the shelf life of the components of the chemical composition of the raw materials is considered. Data from foreign sources on the improvement of onion drying technologies using solar energy are presented, which is important for tropical countries that are leaders in onion production. Based on the analysis of sources of scientific and technical information on this topic, it was concluded that the main areas of research work on improving the technology of dried onion production are the study of dehydration methods from the standpoint of the physical aspects of drying. The main emphasis is on the processes of heat and mass transfer, which can be judged by the drying curves. At the same time, insufficient attention is paid to the issues of substantiating the drying parameters and their impact on the quality of the finished product. Also, the issues of forming the technological properties of the raw materials used for this processing method have not been sufficiently developed. Further research work in this area should be aimed at solving these issues.

Key words: onions, drying, varieties, dehydration, convection, sublimation, radiation

Gasparyan Sh.V., Cand.Sci. (Arg.), associate professor of the Department of Technology of Storage and Processing of Fruit and Vegetable and Plant Products, Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev. E-mail: schagen2010@yandex.ru Maslovsky S.A. (author for correspondence), Cand.Sci. (Arg.), leading research fellow of the Department of scientific and information support for innovative development of the agro-industrial complex, FSBSI «Rosinformagrotech». E-mail: smaslowskij@rambler.ru Mudrechenko S.L., research fellow of the Sector for the assessment of selection achievements for storage and quality of the All-Russian Research Institute of Vegetable Growing – branch of the FSBSI Federal Scientific Center of Vegetable Growing. E-mail msl70@mail.ru Tsygankova K.Yu., student of the Department of Technology of Storage and Processing of Fruit and Vegetable and Plant Products of the Russian State Agrarian University – Moscow Agricultural Academy named after K.A. Timiryazev. E-mail: miss.ksenya1225@mail.ru
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For citing: Technological solutions in the field of dried onion production, presented in modern sources of scientific and technical information. Sh.V. Gasparyan, S.A. Maslovskiy, S.L. Mudrechenko, K.Yu. Tsygankova. Potato and vegetables. 2025. No5. Pp. 31-36. https://doi.org/10.25630/PAV.2025.10.84.001 (In Russ.).

 

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