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01
Selection of Raw Material
- Sensory Evaluation
- Moisture Content
- Physico-Chemical
- Microbial Testing
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02
Sorting and Grading
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03
Rinsing & Washing
Washing with fresh, potable water in a bubble washer.
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04
Peeling & Slicing
Uniform slicing as per product requirement.
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05
Blanching
To retard enzymatic browning and improvement of shelf life.
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06
Drying
Series of Multiple Dryers combined with conditioning zones.
Drying uses LTLT ( Low Temp. Long Time ) to preserve colour, Flavor & Aroma.
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07
Cooling
Slow and gradual cooling in the Cooling Chamber.
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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.
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09
Storage
Storage in a cool & dry place with temperature ≤ 30⁰C and RH ≤ 60%