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Drying
Even
in regions with favourable climate, the drying on the field should
be followed by an artificial drying process. The temperatures of
the drying air should be aprox. 10 - 12° C higher than that of the
onions, but not above 30°. The relative humidity should be aprox.
70 - 75%. Too warm and too fast drying leads to high losses of skins.
As regards optimum air quantity for the drying process, general
values are not available, since it depends on the different harvest
methods, weather conditions and varieties. So the values oscillate
between 200 - 550 m3/t onions in one hour. After the drying process,
the air temperature should be reduced gradually. Only when the temperature
of the onions is equal to that of the air or only 1 - 2° C higher,
the drying process is finished.
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Onions
