01
- Sensory Evaluation
- Moisture Content
- Physico-Chemical
- Microbial Testing
02
03
Washing with fresh, potable water in a bubble washer.
04
Uniform slicing as per product requirement.
05
To retard enzymatic browning and improvement of shelf life.
06
Series of Multiple Dryers combined with conditioning zones.
Drying uses LTLT ( Low Temp. Long Time ) to preserve colour, Flavor & Aroma.
07
Slow and gradual cooling in the Cooling Chamber.
08
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 in a cool & dry place with temperature ≤ 30⁰C and RH ≤ 60%
