01
Selection of Raw Material
- Sensory Evaluation
- Moisture Content
- Physico-Chemical
- Microbial Testing
02
Sorting and Grading
03
Rinsing & Washing
Washing with fresh, potable water in a bubble washer.
04
Peeling & Slicing
Uniform slicing as per product requirement.
05
Blanching
To retard enzymatic browning and improvement of shelf life.
06
Drying
Series of Multiple Dryers combined with conditioning zones.
Drying uses LTLT ( Low Temp. Long Time ) to preserve colour, Flavor & Aroma.
07
Cooling
Slow and gradual cooling in the Cooling Chamber.
08
Grinding & Packing
Size reduction of the dehydrated product using a grinding machine with a specific mesh (i.e. 40 to 200 Mesh size) followed by hermetic sealing for a prolonged shelf-life.
09
Storage
Storage in a cool & dry place with temperature ≤ 30⁰C and RH ≤ 60%