Osmotic Dehydration of Fruit & vegetables
Osmotic dehydration is one of the best methods to increase the shelf life of fruits and vegetables. This process retains vitamins, minerals, color, flavor and taste. Osmotic dehydration can remove 30-50% of the water from fresh ripe fruits and final product contains about 15% moisture with a shelf life of one year.
Amla Squash & Guava Squash
Osmotic dehydration is one of the best methods to increase the shelf life of fruits and vegetables. This process retains vitamins, minerals, color, flavor and taste. Osmotic dehydration can remove 30-50% of the water from fresh ripe fruits and final product contains about 15% moisture with a shelf life of one year.
Fruit bar
Osmotic dehydration is one of the best methods to increase the shelf life of fruits and vegetables. This process retains vitamins, minerals, color, flavor and taste. Osmotic dehydration can remove 30-50% of the water from fresh ripe fruits and final product contains about 15% moisture with a shelf life of one year.
Fruit Bar Technology
Concentrated and dehydrated fruit Product Prepared from fruit pulp The product is nutritious and retains colour, flavour and taste similar to that of fresh fruits during storage The product can serve as an alternative to chocolates and sugar candies Suitable venture for FPOs, Start-ups, Entrepreneurs, MSME and Food Processing Industry Suitable for people of all ages. Highly suitable for children, youth, sports fraternity, mountaineers and defense forces Shelf life : 6 months or more under room temperature depending on packaging
Raw mango slice preservations
- Raw mangoes slices/cubes can be stored for an year or more retaining their colour, texture and flavor
- Ideal for making Mango pickle and chutney
- A good venture for SHG, start-ups and entrepreneurs Approval & Certifications Required: FSSAI
Minimally Processed Onion
- Minimally processed Shelf life of 13 days at 8°C
- Ease and convenience
- A good venture for entrepreneurship development, and for FPOs and MSMEs Approval & Certifications required: FSSAI
Individual shrink wrapping technology
The target end users of these technologies include start-ups, women, commercial growers,
wholesale dealers, exporters, start-ups.
- A packaging technique involves use of a flexible film
- Extends shelf life of non-climacteric and climacteric fruits and vegetables
- Avoids secondary infections
- Maintains freshness and firmness upto 2-3 weeks at room temperature and 10 to 12 weeks at 8°C
- Ideal for Consumer appeal and brand identification
- Suitable for retail outlets and vending vans