Analyzing quality and modelling mass loss of onions during drying and storage

•Drying at 35 °C influenced mass loss and skin quality more than drying at 20 °C.•A dynamic mechanistic model was developed for determination of mass loss in onions.•Mass loss was modeled from loss in transpiration and loss in respiration.•The model showed good predictions (R2 > 99) of mass loss during drying and storage.•Further refinements of mass loss in transpiration may reduce the model uncertainties.