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U.S. Department of Energy
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Gunion - Nevada`s most innovative geothermal food dehydration facility

Conference ·
OSTI ID:175609

The Gunion (garlic and onion) dehydration plant, owned and operated by Integrated Ingredients, a Division of Burns Philp Food, Incorporated, uses geothermal fluids at a temperature of 306{degrees}F to dehydrate 50 to 70-thousand pounds per day of garlic and onions. The geothermal fluids are provided by Empire Farms, who has the rights for development of the resource and is the lease holder of fee land known as the Kosmos Lease. The San Emidio KGRA is located in northern Washoe County, 90 miles north-northeast of Reno, Nevada and 20 miles south of Gerlach, Nevada. Geothermal fluids exit the plant at 242{degrees}F and are piped to an injection well located 3,000 feet south-southwest of the plant. The plant location was selected not only for the geothermal resource, but also for the area`s low relative humidity. Currently, 1100-1200 gpm of geothermal fluids, at an inlet temperature of 302{degrees}F, are sufficient to provide the dryer line with ample BTU`s. Three geothermal wells drilled to depths ranging from 493 to 1817 feet produce fluids ranging in temperature from 266 to 306{degrees}F. One well can easily provide the heat required by the dryer line and will be capable of providing heat for a planned three-fold expansion of the facility. The remaining two wells are used as backup, or may be used for other applications such as soil sterilization. The fluid exiting the plant at 242{degrees}F may be cascaded and used for greenhouses and soil warming in the future. Geothermal heat is also used to dehumidify onions placed in the cold storage facility. The dehydration process takes 5-6 hours to dry the product to a 4.5% moisture content. The dried product is then milled to various sizes from powder to granules. The dehydration plant operates 24 hours/day 7 days a week. Currently 80 people are employed full-time at the plant. The dehydrated onion and garlic are used in condiments, soups, sauces and salad dressing.

OSTI ID:
175609
Report Number(s):
CONF-951037--
Country of Publication:
United States
Language:
English

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