Studies On the Storage Stability of Dried Foods (Onion) in Glass and Plastic Packaging Materials

Abstract

Fresh onion was sliced and dried at temperature of 43oc using dome drier. The dried onion was packaged
in in two different packaging materials, that is glass and plastic. Each of the packaging was produced in
eight packs as sample for weekly analysis. The storage stability and microbial loads were determined after
each week for eight consecutive weeks. Following the analysis, the result shows that the moisture content
decreased uniformly from week ‘0’ to week ‘7’ in the range of (8.53% -8.57%). After the eighth week it
was discovered that the samples in both glass and plastic packs were within acceptable range but, glass was
found to be better for packaging dried foods (onion) since the microbial loads were found to be low