Studies on Color Changes During Onion Dehydration\

1- Effect of soaking onion slices in some different soaking media. 2- Changes that occurred in heat penetration curves, drying curves, and the same above parameters during dehydration of onion slices which were preteated with soaking in brine solution 20%, citric acid 3%, and washed with distilled water before dehydration process. 3- Separation and identification of the pink color components resulted in during onion dehydration were also studies. 4- The acceptability of the resultant dehydrated onion varity (Giza 6 ) was Investigated.