Table 1. Quality parameters of onion shreds dried at different drying air temperatures in hot air drier.

Drying air temperature °C	DR	RR	ΔE	b(pyruvic acid) µmol/g	w(ascorbic acid) mg/100 g
50	6.31±0.15	4.76±0.52	12.04±1.21	50.77±2.02	21.00±1.51
55	6.46±0.12	4.71±0.35	13.29±1.02	49.65±2.30	20.66±1.42
60	6.55±0.21	4.62±0.46	13.53±0.91	48.93±1.59	19.95±1.56
65	6.62±0.61	4.09±0.42	17.14±1.32	43.14±1.68	17.82±1.26

DR=dehydration ratio, RR=rehydration ratio, ΔE=colour difference