![](https://wiztecfs.com/wp-content/uploads/2022/07/selection.png)
01
Selection of Raw Material
- Sensory Evaluation
- Moisture Content
- Physico-Chemical
- Microbial Testing
![](https://wiztecfs.com/wp-content/uploads/2022/07/sorting.png)
02
Sorting and Grading
![](https://wiztecfs.com/wp-content/uploads/2022/07/washing1.png)
03
Rinsing & Washing
Washing with fresh, potable water in a bubble washer.
![](https://wiztecfs.com/wp-content/uploads/2022/07/slicing1.png)
04
Peeling & Slicing
Uniform slicing as per product requirement.
![](https://wiztecfs.com/wp-content/uploads/2022/07/blanching.png)
05
Blanching
To retard enzymatic browning and improvement of shelf life.
![](https://wiztecfs.com/wp-content/uploads/2022/06/lab-man.png)
![](https://wiztecfs.com/wp-content/uploads/2022/07/drying1.png)
06
Drying
Series of Multiple Dryers combined with conditioning zones.
Drying uses LTLT ( Low Temp. Long Time ) to preserve colour, Flavor & Aroma.
![](https://wiztecfs.com/wp-content/uploads/2022/07/cooling.png)
07
Cooling
Slow and gradual cooling in the Cooling Chamber.
![](https://wiztecfs.com/wp-content/uploads/2022/07/grinding.png)
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.
![](https://wiztecfs.com/wp-content/uploads/2022/07/storage.png)
09
Storage
Storage in a cool & dry place with temperature ≤ 30⁰C and RH ≤ 60%