Dehydrated garlic and onion — slices, flakes, granules and powder — are high-value export commodities where color and pungency decide the price. The AOBOTE garlic and onion drying solution uses 50–60 °C heat pump dehumidification with strong, even airflow to pull moisture out fast enough to prevent browning, yet gently enough to keep slices white and pungent.
Process Overview
Peeled and sliced material is loaded on trays or the mesh belt in an even layer. A higher-airflow first stage removes surface moisture, then the curve steps down in temperature to finish at 5–7% moisture without scorching the sugars. Final slices mill cleanly into granules or powder.
Why Heat Pump Drying for Garlic & Onions
- White, clean color — precise temperature control prevents the browning that downgrades dehydrated alliums.
- Pungency retention — low-temperature drying preserves the sulfur compounds buyers test for.
- No fuel-gas contamination — critical for food-grade export lots.
- Energy cost down 60–70% versus fuel or plain electric heating.
Recommended Machines
7HP–14HP cabinet dryers for slice batches; the Continuous Belt Dryer for year-round, high-volume slice and flake production.
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Can the same dryer handle garlic, onion and other vegetables?
Yes — with cleaned trays and switched drying profiles, the same unit serves the allium family and most vegetables. Many customers run mixed product calendars through one line.
Do you provide slicing equipment too?
We focus on drying; preprocessing equipment can be discussed — tell us your full line plan and we will advise.