Table 4. Mean sensory scores of onion shreds dried in heat pump drier at different temperatures.

Drying air temperature °C	Colour	Texture	Flavour	Taste	Overall acceptability
Fresh sample	8.72±0.32	8.54±0.23	8.82±0.33	8.64±0.49	8.82±0.57
35	7.51±0.45	7.91±0.41	7.04±0.56	7.42±0.52	7.13±0.75
40	7.93±0.36	8.15±0.69	7.32±0.48	7.31±0.46	7.42±0.46
45	8.14±0.47	8.26±0.72	7.61±0.34	7.13±0.31	7.64±0.43
50	8.26±0.43	8.45±0.46	7.53±0.21	7.24±0.39	7.72±0.34