Process of Onion: Curing, Processing, Design and Storage

This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences.