Journal articles: 'Onion processing'

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Ambrose, Dawn C. P. "Engineering Properties of Peeled and Unpeeled Multiplier Onion." Current Agriculture Research Journal 8, no. 3 (December 28, 2020): 232–38. http://dx.doi.org/10.12944/carj.8.3.09.

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Multiplier onion (Allium cepa L. var aggregatum. Don.) is mainly used for its unique flavour in seasoning dishes. The unpeeled onions are processed at farm level by means of primary processing and by secondary processing various products like paste, flakes, powder could be produced from peeled onions. For the design of processing and handling equipment knowledge of engineering properties is essential. The engineering properties of peeled and unpeeled multiplier onion were determined. The average values of the physical properties of unpeeled onion were recorded for bulk density and true density as 636.621 and 1526.825 kg/m3 respectively. Similarly for peeled onions, the bulk and true density were 627.03 and 1108.74 kg/m3 respectively. The moisture present in peeled and unpeeled onion was 77.66 % and 74.43% (w.b) respectively. The TSS of multiplier onion was found to be 20° Brix for both peeled and unpeeled samples. The colour values were also measured using colour flex meter for the peeled and unpeeled onions. The frictional properties including coefficient of friction, filling and emptying angle of repose were also measured. Mechanical properties were determined by using a texture analyser. The firmness was measured in terms of penetrating force and crushing strength which were recorded to be 8.59 N and 124.93 N respectively for peeled and 12.00 N and 138.35 N respectively for unpeeled onions.

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Putra, Zuhardi Perdana, Reswita Reswita Reswita, and Irnad Irnad Irnad. "ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY." Jurnal Agroindustri 8, no. 1 (May 30, 2018): 62–70. http://dx.doi.org/10.31186/j.agroind.8.1.62-70.

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ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

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Hithamani, Gavirangappa, and Krishnapura Srinivasan. "Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 391. http://dx.doi.org/10.21048/ijnd.2016.53.4.8398.

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Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.

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Woźniak, Paweł, Stanisław Nosal, and Agata Bieńczak. "Analysis of technology and machining devices for cleaning onion in the food industry." MATEC Web of Conferences 343 (2021): 01006. http://dx.doi.org/10.1051/matecconf/202134301006.

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Over the last few years, the fruit and vegetable processing sector has recorded a systematic growth and thus strengthens its position within the food industry in Poland. The article presents the varieties of onions grown in Poland for processing purposes with the growing and storage periods, as well as technological treatments of mechanical cleaning onion. The division of individual stages of the processing process will be characterized with various methods of removing the root, tops and skin in vertical and horizontal technology. Machining tools for removing the root and tops as well as systems for cutting and removing skin will be presented. The authors will present the results of the onion processing stand tests, including exemplary processing tools, taking into account the advantages and disadvantages of the applied technology.

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Nemeth, K., M. K Piskula, and M. Takacsova. "Effect of boiling on yellow onion quercetin (glucosides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S170—S172. http://dx.doi.org/10.17221/10649-cjfs.

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Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4’-β-D-glucoside, 3,4’-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4’-β-D-glucoside and 3,4’-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.

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Sebayang, Kerista, Amir Hamzah Siregar, Herty Afrina Sianturi, and Erni Mirsan. "Shorting And Drying Technology Unit For Improving The Effectiveness Of Black Onion Process." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 6, no. 1 (March 15, 2021): 99–103. http://dx.doi.org/10.32734/abdimastalenta.v6i1.5494.

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In 2016, the development of Gempar Tunggal Micro Small and Medium Enterprises (MSMEs) that involved in the processing of black onions began. The raw materials are obtained from the Medan City market center, but sometimes it also come from Brebes and Semarang. The goods manufacture that resulted are sold to Aceh, Kalimantan and Sulawesi. However, because it was a home industry, the manufacturing system that was developed still very simple. Therefore, some weakness were identified, in particular the percentage of damaged or defective finished goods reaching 25 percent before its sold, various levels of maturity and work processes and supervision that drained attention and energy. In addition, the cost of using electricity is also high. It was found from the literature study by the Abdimas team of USU that there are 3 parameters that affect the processing of onions, namely garlic which is sensitive to temperature, humidity and exposure period of temperature and humidity. Often, due to the unequal size of the raw onion amount, the maturity of the onions is not homogenous distributed made the bigger the raw material of the onion impacted the faster it will ripen. Another problem that found during manufacturing process is the water vapor was not completely evaporated from the furnace. Basic technology that was developed by Abdimas USU team, namely the manual gravity onion sorting and drying unit was already used by Partners in the production process. As the result, it was successfully reducing broken onions. Lastly, homogenous maturity due to dividing process the onions by scale obtained.

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PROKOPOV, Tsvetko, Maryia GEORGIEVA, Milena NIKOLOVA, Dimitar ATANASOV, and Donka TANEVA. "DRYING CHARACTERISTICS OF ONION PROCESSING WASTE." Series II: Forestry Wood Industry Agricultural Food Engineering 14(63), no. 1 (June 1, 2021): 193–200. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.1.17.

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Onion processing waste (OPW) was dried in a convective hot-air laboratory scale dryer at 50, 60, 70 and 80ºC. The effect of drying temperature on the drying characteristics and on the total phenolic and total flavonoid content of dried samples was determined. Three mostly used models were applied for fitting the experimental drying curves. The results indicated that the constant rate-drying period was not observed and that the logarithmic model was the most suitable for fitting the experimental drying kinetic data. The drying temperature significantly affected the total phenolic and total flavonoid content of dried OPW. The values of effective diffusivity were calculated and the determined value of activation energy was 28.05 kJ/mol.

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Moreno-Ortega, Alicia, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, and Gema Pereira-Caro. "Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion." Foods 10, no. 2 (February 4, 2021): 337. http://dx.doi.org/10.3390/foods10020337.

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This study aims to determine the changes in, and bioaccessibility of, polyphenols and organosulfur compounds (OSCs) during the simulated gastrointestinal digestion of black onion, a novel product derived from fresh onion by a combination of heat and humidity treatment, and to compare it with its fresh counterpart. Fresh and black onions were subjected to in-vitro gastrointestinal digestion, and their polyphenol and OSC profiles were determined by ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS). Although to a lesser extent than in the fresh onion, the phenolic compounds in the black variety remained stable during the digestion process, presenting a higher bioaccessibility index (BI) with recovery corresponding to 41.1%, compared with that of fresh onion (23.5%). As for OSCs, apart from being more stable after the digestion process, with a BI of 83%, significantly higher quantities (21 times higher) were found in black onion than in fresh onion, suggesting that the black onion production process has a positive effect on the OSC content. Gallic acid, quercetin, isorhamnetin, and ɣ-glutamyl-S-(1-propenyl)-L-cysteine sulfoxide were the most bioaccessible compounds in fresh onion, while isorhamnetin, quercetin-diglucoside, ɣ-glutamyl-S-methyl-L-cysteine sulfoxide and methionine sulfoxide were found in black onion. These results indicate that OSCs and polyphenols are more bioaccessible in black onion than in fresh onion, indicating a positive effect of the processing treatment.

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Wijaya, Wisnu, and Hj Rodiah. "ANALISA DAN PERANCANGAN MESIN PENGUPAS BAWANG MERAH SKALA INDUSTRI PERUMAHAN (STUDI KASUS KOPERASI PRODUKSI MITRA KELAPA) SIDAHURIP KABUPATEN PANGANDARAN." ENSAINS JOURNAL 3, no. 1 (January 13, 2020): 28. http://dx.doi.org/10.31848/ensains.v3i1.301.

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Abstract: Onions are one type of food that is often used by various levels of society. Onions have a high value in their needs. Onion processing there are several obstacles that make production inhibit, namely in the stripping process. The manual stripping process takes extra time. The purpose of this final project will be to make an onion peeler machine more effective and efficient in its production process.Mechanization of agriculture will greatly assist the community in processing agricultural products, in this case shallots. The design of this shallot peeler machine uses a manual system because it was designed for residential scale industrial needs. Therefore the design is made with a simple form and at the time of making it will not cost a fortune.In this research, an onion peeling machine with a capacity of 2 kg of onion will be designed with a planned engine speed of 200 rpm. What will be analyzed later is the power needed to rotate and the force that must be exerted by the worker's arm to operate the machine.Keywords: Onion, onion peeler, power, styleAbstrak: Bawang merupakan salah satu jenis bahan pangan yang sering digunakan oleh berbagai lapisan masyarakat. Bawang memiliki nilai tinggi dalam kebutuhannya. Proses pengolahan bawang terdapat beberapa kendala yang membuat produksinya menjadi menghambat yaitu dalam proses pengupasan. Proses pengupasan secara manual membutuhkan waktu ekstra lama. Tujuan dari proyek akhir ini akan membuat mesin pengupas bawang yang lebih efektif dan efisien dalam proses produksinya.Mekanisasi pertanian akan sangat membantu masyarakat dalam mengolah hasil pertanian, dalam hal ini bawang merah. Perancangan mesin pengupas bawang merah ini menggunakan sistem manual karena memang dirancang untuk keperluan industri skala perumahan. Maka dari itu perancangan dibuat dengan bentuk yang sederhana dan pada pembuatannya nanti tidak memakan biaya yang mahal.Pada penelitian kali ini akan dirancang mesin pengupas kulit bawang dengan kapasitas 2 Kg bawang dengan putaran mesin yang direncanakan sebesar 200 rpm. Hal yang nanti akan dianalisis adalah daya yang dibutuhkan untuk memutar serta gaya yang harus dikeluarkan lengan pekerja untuk mengoperasikan mesin tersebut.Kata Kunci: Bawang, Mesin pengupas bawang, daya, gaya

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Desrizal, Ricky Aldian, Rivanol Chadry, and Hendri Candra Mayana. "PEMBUATAN MESIN PENGIRIS BAWANG." Jurnal Teknik Mesin 12, no. 1 (July 12, 2019): 24–31. http://dx.doi.org/10.30630/jtm.12.1.185.

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The main goal to be achieved is to be able to make an onion slicing machine so that it can answer the problem if the onion slicing is carried out in a larger capacity. The onion slicing machine is made to support the increase in the production of shallot slices, which are ready to be fried for the production of scallion onions in household industries. In a small scale, the work can be done manually with a knife or other simple cutting tool. Problems will arise if large quantities of sliced or cut production are available. In order to facilitate the community in processing shallots and learn about the problems, namely how to produce a shallot slicing machine with uniform slices results using different slope angles on the knife. the working principle of this machine is the Onion which has been peeled dry skin inserted into the funnel then the plate on the back of which has a knife, will rotate because it is driven by an electric motor. As a result of the rotation the onion will be sliced and the slice will fall down, and below it a container will be used as a cross section of the onion which has been finished sliced as a result

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Warnita, Warnita, Nalwida Rozen, and Novizar Nazir. "Empowerment of Community with the Application of Compost on the Cultivation and Post-Harvest of Onion." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 1 (March 5, 2020): 13–21. http://dx.doi.org/10.29165/ajarcde.v4i1.32.

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Kenagarian (West Sumatra traditional village) Andaleh is located at the base of Mount Marapi in Batipuh Tanah Datar District, West Sumatra. The main livelihoods of the population are farming by planting rice, vegetable crops, ornamental plants, and cinnamon. In general, farmers in this location increase the yield of vegetables (onion) using artificial fertilizers. Sometimes it requires limited chemical fertilizer, difficult to obtain and expensive. Of course, this will burden farmers in the production of onion is a daily necessity of the community. At this location, there are many titonia plants and agricultural waste. The solution given is agricultural waste and plant processing into compost. Compost can increase growth and yield of onion bulbs. The objectives to be achieved in Community Service and Empowerment Program (KKN-PPM) activities are 1) Making compost using straw and agricultural waste and its application as organic fertilizer when mapping the red plotters, 2) Applying agricultural waste compost in the cultivation of onion 3) Processing the onion bulbs into the fried onion. The methods applied were debriefing students, counseling, training and demonstration plots with farmers. Activities that have been carried out are counseling about good onion cultivation, counseling about the benefits of organic fertilizer (compost) to 1) improve soil improvement and sources of nutrients for plants. 2) training to make compost from straw and agricultural waste using Effective Microorganism EM-4, 3) supporting compost application in onion cultivation in farmers' fields and 4) processing of fried onion.

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Sami, Rokayya, Abeer Elhakem, Mona Alharbi, Nada Benajiba, Manal Almatrafi, and Mahmoud Helal. "Nutritional Values of Onion Bulbs with Some Essential Structural Parameters for Packaging Process." Applied Sciences 11, no. 5 (March 5, 2021): 2317. http://dx.doi.org/10.3390/app11052317.

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Onions belong to the Allium genus that has been frequently used for human diet and the traditional medication due to the bioactive compounds. The main nutritional values, vitamins, and amino acid compositions of onion bulbs (Yellow, Red, Green, Leek, and Baby onions) with some essential structural parameters for the packaging process were investigated. Physical and structural parameters with frictions were applied for the packaging process. The results reported that moisture content was the main component of onion bulbs (88.65%). Besides, they were rich in proteins (9.22–13.21 g/100 g infresh weight) (FW). Results reported that Red and Yellow varieties established the largest vitamin C and carotenoids contents (45.07 mg/100 g−1 FW) and (1.44 µg/mL FW), respectively. The major amino acid was arginine which was highly found in Green variety (17.02 mg/g FW) and a relatively high amount of glutamic and aspartic acids as (9.88–14.89 mg/g FW) and (4.93–10.55 mg/g FW), respectively. Yellow variety established the largest width, thickness, surface area, aspect ratio, and sphericity. The highest static and kinetic frictions were established on steel (0.14–0.52) and (0.75–0.96), respectively. This study presents the nutritional evidence of onion varieties for the human diet besides the horticultural processing for packaging quality improvement.

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Németh, Péter, and Laurence A. J. Garvie. "Extraterrestrial, shock-formed, cage-like nanostructured carbonaceous materials." American Mineralogist 105, no. 2 (February 1, 2020): 276–81. http://dx.doi.org/10.2138/am-2020-7305.

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Abstract Shock caused by impacts can convert carbonaceous material to diamond. During this transition, new materials can form that depend on the structure of the starting carbonaceous materials and the shock conditions. Here we report the discovery of cage-like nanostructured carbonaceous materials, including carbon nano-onions and bucky-diamonds, formed through extraterrestrial impacts in the Gujba (CBa) meteorite. The nano-onions are fullerene-type materials and range from 5 to 20 nm; the majority shows a graphitic core-shell structure, and some are characterized by fully curved, onion-like graphitic shells. The core is either filled with carbonaceous material or empty. We show the first, natural, 4 nm sized bucky-diamond, which is a type of carbon nano-onion consisting of multilayer graphitic shells surrounding a diamond core. We propose that the nano-onions formed during shock metamorphism, either the shock or the release wave, of the pre-existing primitive carbonaceous material that included nanodiamonds, poorly ordered graphitic material, and amorphous carbonaceous nanospheres. Bucky-diamonds could have formed either through the high-pressure transformation of nano-onions, or as an intermediate material in the high-temperature transformation of nanodiamond to nano-onion. Impact processing of planetary materials was and is a common process in our solar system, and by extension, throughout extrasolar planetary bodies. Together with our previous discovery of interstratified graphite-diamond in Gujba, our new findings extend the range of nano-structured carbonaceous materials formed in nature. Shock-formed nano-onions and bucky-diamonds are fullerene-type structures, and as such they could contribute to the astronomical 217.5 nm absorption feature.

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Van Aken, Katherine L., Kathleen Maleski, Tyler S. Mathis, James P. Breslin, and Yury Gogotsi. "Processing of Onion-like Carbon for Electrochemical Capacitors." ECS Journal of Solid State Science and Technology 6, no. 6 (2017): M3103—M3108. http://dx.doi.org/10.1149/2.0181706jss.

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Lu, Jiani, and Xiaoning Jiang. "Optimization of onion Juice inhibiting white-blush in fresh-cutcarrots by response surface methodology." E3S Web of Conferences 292 (2021): 03064. http://dx.doi.org/10.1051/e3sconf/202129203064.

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The effect of onion juice on the whitening of fresh-cut carrots during storage was explored to optimize the processing technology of fresh-cut carrots. Using fresh carrot and onion as raw materials and whiteness value as reference index, the process parameters were optimized by response surface methodology (RSM) based on single factor experiment, and the physiological and biochemical indexes were determined. Results showed that the process conditions optimized by response surface processing of fresh-cut carrot onion were as follows: the concentration of the onion juice for 75%, soaking time for 15 min, spin-drying time for 60s. Under this condition, for the fresh-cut carrot, whiteness value theoretical value was 30.51, and the actual whiteness value was 31.26±0.5. After verification, the model was established and the fit worked well. The quality of fresh-cut carrots treated with onion juice was better. This study laid a scientific foundation for the inhibition of whitening of fresh-cut carrot.

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Boz, Ozhan, Derya Ogüt, Kamil Kır, and M. Nedim Doğan. "Olive Processing Waste as a Method of Weed Control for Okra, Faba Bean, and Onion." Weed Technology 23, no. 4 (December 2009): 569–73. http://dx.doi.org/10.1614/wt-08-126.1.

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Field experiments were carried out during two growing seasons at Adnan Menderes University, Faculty of Agriculture, in Aydın-Turkey to evaluate the weed control efficacy of olive processing waste (OPW) in okra, faba bean, and onion. OPW was incorporated into the soil prior to seeding at 10, 20, 30, and 40 tons (t)/ha. Non-treated plots and plots treated with trifluralin in okra and pendimethalin in faba bean and onion were used for comparison. OPW suppressed common purslane, redroot pigweed, and junglerice in okra; littleseed canarygrass, annual bluegrass, wild chamomile, and shepherd's-purse in faba bean and onion. OPW was in most cases equally as effective as soil herbicides; however, 10 t/ha provided sometimes lower efficacy than herbicides. OPW had no negative effects on okra and faba bean, while onion was negatively affected by doses over 30 t/ha. Overall, OPW can be applied at 10 to 20 t/ha doses for weed control with adequate crop safety.

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Demir, Hande, Mustafa Kemal Yıldız, İsmail Becerikli, Sevcan Unluturk, and Zehra Kaya. "Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice." Czech Journal of Food Sciences 36, No. 6 (January 7, 2019): 480–86. http://dx.doi.org/10.17221/163/2018-cjfs.

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Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm2 UV incident intensity) and conventional heat treatment (74.5°C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.

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Fernández-Jalao, Irene, Claudia Balderas, María V. Calvo, Javier Fontecha, Concepción Sánchez-Moreno, and Begoña De Ancos. "Impact of High-Pressure Processed Onion on Colonic Metabolism Using a Dynamic Gastrointestinal Digestion Simulator." Metabolites 11, no. 5 (April 22, 2021): 262. http://dx.doi.org/10.3390/metabo11050262.

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Onions are the main dietary source of flavonols that have been associated with important health-promoting properties. Onion treated by high-pressure processing (HPP-treated onion) was subjected to a dynamic gastrointestinal digestion and colon fermentation simulator (DGID-CF) to study the effect on the gut microbiota metabolism in the three colon regions (ascending—AC, transverse—TC, and descending—DC) by means of chronic feeding with 27 g/day for 14 days. HPP-treated onion presented a high content of the flavonols quercetin-3,4’-diglucoside and quercetin-4’-glucoside, and a large percentage of them reached the AC without change. TC and DC progressively increased the total phenolic metabolites 2.5 times respective to day 2, mainly 3-hydroxyphenylacetic, 4-hydroxyphenylacetic, 3-(4-hydroxyphenyl)-propionic, and 3,4-dihydroxyphenylpropionic acids. In addition, the chronic feeding increased the beneficial colon bacteria Bifidobacterium spp. and Lactobacillus spp. and the production of total SCFAs (acetic, propionic, and butyric acids) 9 times (AC), 2.2 times (TC), and 4.4 times (DC) respective to day 1. A multivariate analysis (principal component analysis, PCA) showed a clear separation between the three colon regions based on their phenolic composition (precursors and metabolites). These results showed that HPP-treated onion modulated the human gut microbiota’s metabolism and the DGID-CF is a good system to study these changes.

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Tololiu, Clerensia L., Grace A. J. Rumagit, and Joachim N. K. Dumais. "ANALISIS NILAI TAMBAH KACANG TANAH PADA USAHA KACANG BAWANG “MARINDI” DI KOTA MANADO (ANALYZING THE VALUES ADDED OF THE PEANUTS ON ONION BEAN BUSINESS “MARINDI” IN MANADO CITY)." AGRI-SOSIOEKONOMI 17, no. 1 (January 15, 2021): 67. http://dx.doi.org/10.35791/agrsosek.17.1.2021.32262.

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The objective of this research is to determine the added value of the peanut processing beans onion bean business in Manado City. This research was conducted from January 2020 to February 2020. The data used in this study are primary data obtained from direct interviews with business owner and employers in “Marindi” onion bean business. The data analysis used calculation of cost, revenue and added value from beans into onion beans. The research result showed that by using 1 kg of beans aan raw material, the onion bean business produces added value Rp. 58. 467,00.

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Roldán-Marín, Eduvigis, Concepción Sánchez-Moreno, Rosana Lloría, Begoña de Ancos, and M. Pilar Cano. "Onion high-pressure processing: Flavonol content and antioxidant activity." LWT - Food Science and Technology 42, no. 4 (May 2009): 835–41. http://dx.doi.org/10.1016/j.lwt.2008.11.013.

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Nemeth, K., and M. K. Piskula. "Food Content, Processing, Absorption and Metabolism of Onion Flavonoids." Critical Reviews in Food Science and Nutrition 47, no. 4 (April 25, 2007): 397–409. http://dx.doi.org/10.1080/10408390600846291.

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Tonyali, Bade, Ilkay Sensoy, and Sibel Karakaya. "Effects of processing on onion skin powder added extrudates." Journal of Food Science and Technology 57, no. 9 (April 9, 2020): 3426–35. http://dx.doi.org/10.1007/s13197-020-04376-8.

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Astuti, Herlena Bidi, Yesmawati Y, Linda Harta, and Reswita R. "PENDAPATAN USAHA DAN PERSEDIAAN BAHAN BAKU INDUSTRI BAWANG GORENG (Studi Kasus Industri Bawang Goreng “Uda Saprudin”)." AGRIBUSINESS JOURNAL 13, no. 2 (January 2, 2020): 8–17. http://dx.doi.org/10.15408/aj.v13i2.13946.

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Processing shallots into fried onions is one of the agro-industry businesses with the main raw material of shallots. The fried onion home industry is a downstreaming of agricultural commodities by providing added value from the raw materials of shallots, in the process of production competition the industry must conduct management that will produce raw materials to ensure obtaining products. The purpose of this study was to determine the operating income of fried onions and determine the management of raw materials in the "Uda Saprudin" fried onion industry in Bengkulu City. The method used in this study is the calculation of income, R / C ratio, and management of raw materials using EOQ, Safety Stock, Reorder Points, lead time and total inventory costs. This research is a case study conducted in February 2019 with the data used is the data of the past year (2018). From the research results obtained R / C value of 1.36 and the management of raw material requirements recognized EOQ value: 6.546 Kg, Reorder Point value: 6.329 Kg / Month, lead time: 0.5 months and Total inventory costs: Rp. 163,676,047 per year.

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Tamal, Mey Angraeni, and Dhani Aryanto. "Efektivitas air rebusan bawang dayak (Eleutherine palmifolia (L.) Merr) dalam menghambat pertumbuhan bakteri Escherichia coli pada daging sapi." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (February 13, 2020): 16–26. http://dx.doi.org/10.35891/tp.v11i1.1880.

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At this time many food processing used chemical preservatives that can interfered human health. Dayak onion plants was widely used as medicine because they contain antimicrobial substances. Efforts to increase the used of natural preservatives from plants so that plants would be able to replace chemical preservatives. However, this plant had not been used as a natural preservative so there was a need for research to increase knowledge of other benefits, especially as preservatives for stored livestock products. The purpose of this study is to determine the best concentration of boiled water of dayak onion (Eleutherine palmifolia (l.) Merr) to inhibiting the growth of escherichia coli bacteria and how long the meat has been stored is still in good condition at room temperature and how much was the best concentration of boiled water of Dayak onions. The method used was descriptive analysis. The stages of the study were the manufactured of boiled water of dayak onion 0, 10, 20 and 30% w/v, soaked for 15 minutes, packed, storaged at room temperature 22-32 OC and E. coli tested at the Animal Health and Veterinary Public Health Laboratory of Samarinda. The results of the study were boiled water of dayak onion had an effect as an antimicrobial agent at a concentration of 30% w/v, there was a tendency to reduced the number of E. coli bacterial colonies in beef and the best storaged treatment was 1 day.

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Lisiecka, Katarzyna, and Agnieszka Wójtowicz. "Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets." Processes 8, no. 2 (January 25, 2020): 153. http://dx.doi.org/10.3390/pr8020153.

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The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

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Lombard, Kevin A., Ellen Peffley, Leslie Thompson, Emmanuel Geoffriau, and Jay Morris. "Quantification of Quercetin in Onion (Allium Cepa) after Domestic Processing." HortScience 35, no. 4 (July 2000): 567E—567d. http://dx.doi.org/10.21273/hortsci.35.4.567e.

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The flavonol quercetin has been reported as having many health benefits, including a reduction in the risk of developing cardiovascular disease, stroke, and some types of cancer. The overall content of quercetin in onion was examined in four yellow varieties (`Rio Rita', `RNX 10968', `Predator', and `Tamara') and one red variety purchased at a local grocery store. Each bulb was quartered, with one quarter saved as a control and the other three quarters subjected to three cooking treatments that simulated common domestic processing methods of preparing onion. The treatments included sautéing in sunflower oil for 5 minutes at 93 °C, baking for 15 min. at 176 °C, and boiling for 5 minutes in distilled water. Samples were frozen in liquid nitrogen, ground to a fine powder, blended with 80% EtOH, and filtered for quercetin extraction. The filtrate was then analyzed with a spectrophotometer (uv 374 nm). Quercetin concentrations were obtained in mg quercetin/kg fresh weight of tissue by regressing spectrophotometer readings onto a standard curve. Significant differences between varieties were found when examining fresh samples alone with the red variety containing the highest content of quercetin. Results of cooking showed that sautéing produced an overall 27% gain in quercetin concentration (significantly higher than the fresh control), baking produced an overall 4% gain in concentration (insignificant from the fresh control), while boiling produced an overall 18% loss in quercetin concentration (significantly lower than the fresh control).

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Nurlina, Nila. "PPTTG PENERAPAN MESIN PENGUPAS BAWANG MERAH DI DESA SUMBERJO KECAMATAN GONDANG KABUPATEN NGANJUK." Jurnal Abdimas Gorontalo (JAG) 2, no. 2 (November 29, 2019): 101–6. http://dx.doi.org/10.30869/jag.v2i2.398.

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Red onion is one of the featured product in Nganjuk. Red onion are a spice that most be present in every food. Red onion is a superior product of Sumberjo Village, Gondang District, Nganjuk Regency because of its fertile agricultural land, and red onion are the main cooking spices of Indonesian people. Sumberjo village has five farmer groups, three of which are partners in the PPTTG, namely Sumber Rejeki, Sumber Makmur, and Tunas Tani farmer groups. This creative farmer group is tasked with setting an example and protecting the farmers of Sumberjo Village so that they can continue to increase their income and manage their agricultural products. The problems faced by the farmer groups are the absence of final product innovations in the context of anticipating a plummeting selling price and poor yield of red onion, low knowledge and skills of the farmer groups in the application of appropriate technology. In this public service program it produces an onion processing machine, one of which is discussed in this paper is the onion peeler machine. The capacity of the machine is 5 kg with a stripping time of 5 minutes. In addition to being given machinery, the farmer group was also given a workshop on business management, machine maintenance, and operational assistance for operating the machine..

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Sennekamp, Joachim, Lisa-Joy Juergens, Matthias Sturm, and Uwe R. Juergens. "Extrinsic allergic alveolitis due to inhaled molds in occupational onion and potato processing: onion- and potato-sorter alveolitis." Allergo Journal International 25, no. 6 (September 2016): 138–43. http://dx.doi.org/10.1007/s40629-016-0125-1.

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Somrani, Mariem, María-Carmen Inglés, Hajer Debbabi, Ferid Abidi, and Alfredo Palop. "Garlic, Onion, and Cinnamon Essential Oil Anti-Biofilms’ Effect against Listeria monocytogenes." Foods 9, no. 5 (May 4, 2020): 567. http://dx.doi.org/10.3390/foods9050567.

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Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective alternatives for the prevention and the control of biofilms has increased lately. The aim of this research was to test the antibacterial and the anti-biofilm activities of cinnamon, onion, and garlic essential oils against Listeria monocytogenes. The methodology highlighted first the effect of these essential oils on L. monocytogenes using disc diffusion and minimum inhibitory concentration (MIC) methods and then on initial cell attachment and six hours preformed biofilms. The inhibition of biofilms was assessed by crystal violet assay. Sulfides were the most abundant compounds present in onion and garlic essential oils, while cinnamaldehyde was predominant in cinnamon essential oil. MIC values were of 0.025 mg mL−1 for onion essential oil and 0.100 mg mL−1 for cinnamon and garlic. Onion essential oil inhibited initial cell attachment by 77% at 0.5 of the MIC dose, while at MIC, cinnamon and garlic essential oils inhibited the initial microbial adhesion completely. All three essential oils completely inhibited initial cell attachment when applied at 2 MIC. On the contrary, preformed biofilms were more resistant, and the inhibition rate ranged from 33% to 78%. In summary, this investigation revealed that the essential oils of garlic, onion, and cinnamon show an effective antibiofilm activity against L. monocytogenes and are promising natural antimicrobial alternatives for food processing facilities.

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Ren, Feiyue, and Sumei Zhou. "Phenolic Components and Health Beneficial Properties of Onions." Agriculture 11, no. 9 (September 10, 2021): 872. http://dx.doi.org/10.3390/agriculture11090872.

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Onions are a widely cultivated and consumed vegetable, and contain various bioactive components, which possess various health benefits, such as antioxidant, anti-obesity, and anti-diabetic properties. As the major bioactive constituents in onions, it is essential to study phenolic compounds and the heath beneficial properties of onion and its by-products. The bioactivity of phenolic components in onions can be affected by many factors, including the genotype, different growing environments and food processing methods. Currently, most reviews have focused on an investigation of the chemical compounds or bioactivity of raw onions, but there is a paucity of studies concerning whether pre-harvest (i.e., genotype and growing environment) and post-harvest (i.e., storage) factors can impact its phenolic compounds. This review provides knowledge and guidance to agricultural production on producing high-quality onions and to the food industry on developing functional foods to reduce some chronic diseases such as diabetes. It also promotes research interest in studying bioactive compounds in fruits and vegetables considering different pre-harvest and post-harvest conditions.

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Wang, Haihua, and Shu-Li Mei. "Shannon Wavelet Precision Integration Method for Pathologic Onion Image Segmentation Based on Homotopy Perturbation Technology." Mathematical Problems in Engineering 2014 (2014): 1–10. http://dx.doi.org/10.1155/2014/601841.

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Image segmentation variational method is good at processing the images with blurry and complicated contours, which is useful in quality identification of pathologic picture of onion. An adaptive Shannon wavelet precise integration method (WPIM) on digital image segmentation was proposed based on the image processing variational model to improve the processing speed and eliminate the artifacts of the images. First, taking full advantage of the interpolation property of the Shannon wavelet function, a multiscale Shannon wavelet interpolation scheme was constructed based on the homotopy perturbation method (HPM). The image pixels of the Burkholderia cepacia (ex-Burkholder) infected onions were taken as the collocation points of the WPIM. Then, with this scheme, the image segmentation model (C-V model) can be discretized into a system of nonlinear ODEs and solved by the half-analytical scheme combining the HPM and the precision integration method. At last, the numerical precision and efficiency of WPIM were discussed and compared with other common segmentation methods such as OSTU method and Sobel operator. The results show that the contour curve of the segmentation object obtained by the new method has many excellent properties such as closed and clear topological structure and the artifacts can be eliminated.

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32

Lisiecka, Katarzyna, and Agnieszka Wójtowicz. "The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition." Agricultural Engineering 23, no. 2 (June 1, 2019): 15–23. http://dx.doi.org/10.1515/agriceng-2019-0012.

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AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

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Ghabel, R., A. Rajabipour, M. Ghasemi-Varnamkhasti, and M. Oveisi. "Modeling the mass of Iranian export onion (Allium cepa L.) varieties using some physical characteristics." Research in Agricultural Engineering 56, No. 1 (March 13, 2010): 33–40. http://dx.doi.org/10.17221/23/2009-rae.

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Mass modeling can be used for development of post-harvest equipment related to onion (Allium cepa L.) processing such as grading, packing and food production processes. There are instances in which it is desirable to determine relationships among crop physical characteristics. In this study, the mass of Iranian export onion varieties (Azarshahr and Sefide Qom) was predicted by using different physical characteristics applying linear models with three different classifications: (1) – single or multiple variable regressions of onion dimensional characteristics, (2) – single or multiple variable regressions of onion projected areas, (3) – estimating onion mass based on measured (actual) volume and volumes of assumed shapes (prolate spheroid and ellipsoid). The results showed that mass modeling of onion based on length and three projected areas are the most appropriate models in the first and second classification, respectively. In third classification, the highest determination coefficient was obtained for mass modeling based on the actual volume as R2 = 0.99 whereas corresponding values were 0.96 for both assumed onion shapes (prolate spheroid and ellipsoid), respectively. In economical and agronomical point of view, suitable grading system of onion mass was obtained based on length as nonlinear relation M = 0.035a2 – 1.64a + 36.137, R2 = 0.96.

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Litouw, Jane I., Feisy D. Kambey, and Pinrolinvic D. K. Manembu. "Digital Image Processing Application on Shallots Quality Determination." Journal of Sustainable Engineering: Proceedings Series 1, no. 2 (September 30, 2019): 159–63. http://dx.doi.org/10.35793/joseps.v1i2.21.

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Shallot is a horticultural vegetable commodity that has high economic value. North Sulawesi is one of the central production of shallots which has several onion varieties developed and marketed. Technology that can help determine the quality of shallots is needed to simplify the marketing process. This study aims to simulate a system for determining the quality of shallots based on their color and size. The shallot bulb image of several different varieties is input for this system to be able to provide good and bad shallot marks.

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Martínez, J. A., S. Sgroppo, C. Sánchez-Moreno, B. De Ancos, and M. P. Cano. "EFFECTS OF PROCESSING AND STORAGE OF FRESH-CUT ONION ON QUERCETIN." Acta Horticulturae, no. 682 (June 2005): 1889–94. http://dx.doi.org/10.17660/actahortic.2005.682.254.

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Kim, Duri, and Ji-Yeon Chun. "Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup." Journal of the Korean Society of Food Science and Nutrition 50, no. 2 (February 28, 2021): 155–63. http://dx.doi.org/10.3746/jkfn.2021.50.2.155.

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37

Kaur, I., N. Chawla, A. S. Dhatt, and M. Kaur. "Evaluation of Physico-Chemical Composition in Bulbs of Red, Yellow, and White Onion (Allium Cepa L.) Genotypes of Sub-Tropical India." Acta Alimentaria 49, no. 4 (November 7, 2020): 483–90. http://dx.doi.org/10.1556/066.2020.49.4.14.

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In this study, thirty onion (Allium cepa L.) genotypes grown in sub-tropical region of India were analysed for diﬀerent physico-chemical attributes. There were signiﬁcant diﬀerences among genotypes, and the onion genotypes showed a tendency to be classiﬁed according to diﬀerent colours. The cultivars of the same colour exhibited similar tendencies in terms of accumulating most of the analysed components. About 1.78 fold variation in dry matter (%) and 2 fold variation in fresh weight per bulb were recorded among coloured onions. Red genotype D-888-B possessed maximum contents of TS and NRS, while the yellow coloured genotype POH-5 accumulated highest RS and lowest NRS contents. Maximum values of fructans (3.68 g/100 g DW), AIS (6 g/100 g DW), protein (10.61 g/100 g DW), and FAA (4.24 g/100 g DW) were also found in red coloured genotypes D-715-B, D-97-B, PR-305, and D-PS-121-B, respectively. Proline content in diﬀerent genotypes was found to vary about 6.9 fold. The correlation studies showed a positive relationship between most of the quality parameters. Our results suggested that red group genotypes were better than yellow and white groups for all the studied parameters except for RS, which makes red genotypes more suitable for processing purposes.

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Kubec, R., M. Hrbáčová, R. A Musah, and J. Velíšek. "Allium discoloration: the nature of onion pinking and garlic greening." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S109—S112. http://dx.doi.org/10.17221/10629-cjfs.

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Precursors involved in the formation of pink and green-blue pigments during onion and garlic processing, respectively, have been studied. It has been confirmed that the formation of both pigments is of a very similar nature, with (E)-S-(1-propenyl)cysteine sulfoxide (isoalliin) serving as the primary precursor. Upon disruption of the tissue, isoalliin and other S-alk(en)ylcysteine sulfoxides are enzymatically cleaved, yielding prop-1-enylcontaining thiosulfinates [CH3CH = CHS(O)SR; R = methyl, allyl, propyl, 1-propenyl], among others. The latter compounds subsequently react with amino acids to produce the pigments. Whereas the onion and leek-related propyl, prop-1-enyl and methyl derivatives can form pink, pink-red and magenta compounds, those containing the allyl group yield dark blue products after reacting with glycine at pH 5.0.

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Zulfikar, Zulfikar. "Numerical Simulation on The Onion Dryer Frame Capacity of 5 kg/hour." JOURNAL OF MECHANICAL ENGINEERING, MANUFACTURES, MATERIALS AND ENERGY 2, no. 2 (December 28, 2018): 86. http://dx.doi.org/10.31289/jmemme.v2i2.2110.

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<h1>Typical technology for processing red onion affects the quality of red onion produced. The process of drying red onion is one of the important factors in producing the best quality of red onion. Environmentally friendly and easy operation and maintenance technology is the desired technology. In the process of engine design, the strength of the material and structure are the main factors of the building of the machine. Calculation with finite element method (FEM) is the best choice to obtain information on stress distribution on a machine structure. In this study, the calculation of the FEM method was assisted by Ansys APDL 15.0 software. The objectives of this study were: (1) calculation of the load on the tray structure, (2) the distribution of stress on the tray structure, seat, and frame for red onion dryers, and (3) analyzing the strength of the material using the Tresca and Energy Distortion methods. The input load comes from the weight of the tray and red onion. The analytical method used is the finite element method with the type of structural analysis and Beam 3Node 189 element type. Based on the FEM simulation results, the maximum stress that occurs in the tray is 1.22 MPa and the maximum deflection is 0.0055 mm. The maximum stress in the tray support structure is 33.25 MPa and the maximum deflection is 0.014 mm. The maximum stress on the frame structure of the onion drying machine is 0.89 MPa and the maximum deflection is 0.000235 mm which occurs in the middle of the machine structure. Using the Tresca and Distortion Energy theories, it is found that the stresses that occur are still far from the failure criteria for all structures. Likewise, the deflection that occurs is very small so that the construction of the onion drying machine is safe to use.</h1>

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Sofyan, Azwir, Jean Glusevic, Achmad Jusuf Zulfikar, and Bobby Umroh. "ANALISIS KEKUATAN STRUKTUR RANGKA MESIN PENGERING BAWANG MENGGUNAKAN PERANGKAT LUNAK ANSYS APDL 15.0." JOURNAL OF MECHANICAL ENGINEERING MANUFACTURES MATERIALS AND ENERGY 3, no. 1 (July 1, 2019): 20. http://dx.doi.org/10.31289/jmemme.v3i1.2417.

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Typical technology for processing red onion affects the quality of red onion produced. The process of drying red onion is one of the important factors in producing the best quality of red onion. Environmentally friendly and easy operation and maintenance technology is the desired technology. In the process of engine design, the strength of the material and structure are the main factors of the building of the machine. Calculation with finite element method (FEM) is the best choice to obtain information on stress distribution on a machine structure. In this study, the calculation of the FEM method was assisted by Ansys APDL 15.0 software. The objectives of this study were: (1) calculation of the load on the tray structure, (2) the distribution of stress on the tray structure, seat, and frame for red onion dryers, and (3) analyzing the strength of the material using the Tresca and Energy Distortion methods. The input load comes from the weight of the tray and red onion. The analytical method used is the finite element method with the type of structural analysis and Beam 3Node 189 element type. Based on the FEM simulation results, the maximum stress that occurs in the tray is 1.22 MPa and the maximum deflection is 0.0055 mm. The maximum stress in the tray support structure is 33.25 MPa and the maximum deflection is 0.014 mm. The maximum stress on the frame structure of the onion drying machine is 0.89 MPa and the maximum deflection is 0.000235 mm which occurs in the middle of the machine structure. Using the Tresca and Distortion Energy theories, it is found that the stresses that occur are still far from the failure criteria for all structures. Likewise, the deflection that occurs is very small so that the construction of the onion drying machine is safe to use.

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Bamba, Bio Sigui Bruno, Ayemene Cedrick Ardin Komenan, Kan Kouassi Parfait Kouassi, and Doudjo Soro. "Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion ( Allium cepa L.) powder." Journal of Food Science 85, no. 10 (September 4, 2020): 3345–54. http://dx.doi.org/10.1111/1750-3841.15415.

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Takenaka, Makiko, Yukiyoshi Nagaya, Hiroshi Ono, Kazuko Nanayama, and Seiichiro Isobe. "Change in Flavonoids and Radical-scavenging Activity during Processing of Onion Extract." Nippon Shokuhin Kagaku Kogaku Kaishi 59, no. 10 (2012): 533–37. http://dx.doi.org/10.3136/nskkk.59.533.

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Mahajan, V., and A. J. Gupta. "Breeding white onion varieties for processing under short day conditions of India." Acta Horticulturae, no. 1143 (October 2016): 303–10. http://dx.doi.org/10.17660/actahortic.2016.1143.42.

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Hwang, Kyu-Won, Woo-Suk Bang, Hyeong-Wook Jo, and Joon-Kwan Moon. "Dissipation and Removal of the Etofenprox Residue during Processing in Spring Onion." Journal of Agricultural and Food Chemistry 63, no. 30 (July 22, 2015): 6675–80. http://dx.doi.org/10.1021/acs.jafc.5b02345.

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Bahram-Parvar, Maryam, and Loong-Tak Lim. "Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life." Comprehensive Reviews in Food Science and Food Safety 17, no. 2 (January 12, 2018): 290–308. http://dx.doi.org/10.1111/1541-4337.12331.

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Wallach, Geraldine P. "Peeling the Onion of Auditory Processing Disorder: A Language/Curricular-Based Perspective." Language, Speech, and Hearing Services in Schools 42, no. 3 (July 2011): 273–85. http://dx.doi.org/10.1044/0161-1461(2010/10-0008).

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Prokopov, T., A. Slavov, N. Petkova, V. Yanakieva, B. Bozadzhiev, and D. Taneva. "Study of onion processing waste powder for potential use in food sector." Acta Alimentaria 47, no. 2 (June 2018): 181–88. http://dx.doi.org/10.1556/066.2018.47.2.6.

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Murtadlo, Muhammad Aliyul, Dimas Wahyu Wibowo, Syaiful Rokhman, Reffan Pandu Amirulloh, Septian Caesar Floresko, and Syahdanny Alhamda. "Perancangan Sistem Monitoring Suhu Ruangan Fermentasi Bawang Hitam Berbasis Mikrokontroler." Edu Komputika Journal 6, no. 2 (December 31, 2019): 68–74. http://dx.doi.org/10.15294/edukomputika.v6i2.36151.

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Garlic includes a very beneficial plant in processing, both to serve as a spice of cooking or medicine. Garlic can also be processed by fermentation that will produce the Black onion. The fermentation process to produce black onion involves the temperature and humidity in which the consistency must be thoroughly controlled. With the above problem can be done by design of fermentation tool to produce black onion by utilizing information technology. In this tool system control is done by a Wemos D1 R2 microcontroller that has an input in the form of a DHT11 sensor, this sensor will detect the temperature and humidity that are in the fermentation tool. From the results of temperature information and humidity will be displayed in the Mobile application. The Monitoring tool also includes a WiFi module to transmit data on the temperature and humidity conditions of the mobile application.

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Celano, Rita, Teresa Docimo, Anna Lisa Piccinelli, Patrizia Gazzerro, Marina Tucci, Rosa Di Sanzo, Sonia Carabetta, Luca Campone, Mariateresa Russo, and Luca Rastrelli. "Onion Peel: Turning a Food Waste into a Resource." Antioxidants 10, no. 2 (February 16, 2021): 304. http://dx.doi.org/10.3390/antiox10020304.

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Food waste is a serious problem for food processing industries, especially when it represents a loss of a valuable source of nutrients and phytochemicals. Increasing consumer demand for processed food poses the problem of minimizing waste by conversion into useful products. In this regard, onion (Allium cepa) waste consisting mainly of onion skin is rich in bioactive phenolic compounds. Here, we characterized the flavonoid profiles and biological activities of onion skin wastes of two traditional varieties with protected geographical indication (PGI), the red “Rossa di Tropea” and the coppery “Ramata di Montoro”, typically cultivated in a niche area in southern Italy. The phytochemical profiles of exhaustive extracts, characterized by ultra-high-performance liquid chromatography coupled with ultraviolet (UV) detection and high-resolution mass spectrometry, revealed that flavonols and anthocyanins were the characteristic metabolite classes of onion skins. Quercetin, quercetin glucosides and their dimer and trimer derivatives, and, among anthocyanins, cyanidin 3-glucoside, were the most abundant bioactive compounds. The potential of onion skins was evaluated by testing several biological activities: ABTS/oxygen radical absorbance capacity (ORAC) and in vitro alpha-glucosidase assays were performed to evaluate the antioxidant and anti-diabetic properties of the extracts and of their main compounds, respectively, and proliferative activity was evaluated by MTT assay on human fibroblasts. In the present study, by observing various biological properties of “Rossa di Tropea” and “Ramata di Montoro” onion-dried skins, we clearly indicated that this agricultural waste can provide bioactive molecules for multiple applications, from industrial to nutraceutical and cosmetical sectors.

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Tantalu, Lorine, Rozana Rozana, and Isrofatin Isrofatin. "Efektivitas Suhu dan Lama Pasteurisasi Pada Mutu Pasta Bawang merah (Alllium Cepa Var. Aggregatum) Kemasan Standing Pouch." Jurnal Penelitian Pertanian Terapan 18, no. 3 (January 10, 2020): 159. http://dx.doi.org/10.25181/jppt.v18i3.1502.

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Abstract:

Shallotpaste is an alternative product which can be applied as a spice, one of which is onionpaste. This study aims to determine the temperature and duration of shallot pastepasteurization before being processed into onion paste in standing pouch package.Randomized block design (RBD) 2x3 used as design experiments with pasteurizationtemperature treatment as a T factor, consisting of 2 levels, namely low-temperature longtime (LTLT), called T1, that is red onion paste heated at 65oC for 30 minutes, and high-temperature short time (HTST), called T2, that is red onion paste heated at 75oC for 15 seconds. While the S factor is the storage time consists of 5 levels, namely 4, 8 and 12 days.Storage is carried out at room temperature (27.5oC) with 3 replications. The quality observed was physical appearance, reinforced by the test parameters used including TPCand total acid. The results showed that there were changes in color and aroma that occurredafter 12 days storage into brownish yellow due to enzymatic performance. 60oC pasteurization temperature in 30 minutes is recommended for processing onion paste seenfrom the TPC value below the maximum threshold of SNI with a maximum mean value of9.103 CFU /g.

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Journal articles on the topic 'Onion processing'

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