Two varieties of onion grown in Poland were sliced and subjected to different modes of drying. Dried onion packed in PA/PE foil was stored under two different conditions. Compression-relaxation test was used to measure mechanical properties of dried onion and to identify their changes during storage. It was shown that variety of the onion and storage conditions applied in this work had no influence on mechanical properties of dried onion. The mode of drying had little influence on rheological properties of dried onion. Infrared and microwave energy seemed to yield different mechanical properties of dried onion than convective drying. Rheological properties of dried onion were dynamic, and changed during storage. The course and kinetics of these changes were little dependent on the mode of drying applied.
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