ONE MONTH e-TRAINING PROGRAMME

ON

“FOOD PROCESSING AND TECHNOLOGY”

Organised by: KRISHI CAREER ACADEMY, PUNE.

Duration : ONE MONTH (5th JUNE TO 4th JULY, 2020)

Submitted by :

TANIYA CHAKRABORTY & DEBAPAM SAHA ( Roll No.-

072017-31330375) (Roll No.- 072017-31330371) DEPARTMENT OF
AGRICULTURAL ENGINEERING TRIGUNA SEN SCHOOL OF
TECHNOLOGY

ASSAM UNIVERSITY, SILCHAR.

Date of Submission: 10-07-2020

PROGRAM SCHEDULE FOR ONE MONTH e-TRAINING
Sl OFPT TOPIC SPEAKER DATE
No. Lecture
1. 1 Principles and techniques of food Dr. Ajita Tiwari 5/06/2020
prservation.

2. 2 Drying and dehydration of Dr. Manoj Mahawar 6/06/2020

horticulture crops.

3. --- Inaugural Ceremony Dr. Dattatraya Patil 7/06/2020

Dr. R.T. Patil (Chief
guest) & other speakers.

4. 3 Opportunities in agriculture and Dr. Vijay kumar Chole 8/06/2020

food processing.

5. 4 Novel Technologies in food processing. Dr. Sandeep Dawange 9/06/2020

6. 5 Soya Processing and its machineries. Mr. Nishith Patel 10/06/20

7. 6 Unit Operations in food processing. K.R. Jolvis Pou 11/06/20

Engineering Properties of
8. 7
biological materials.
Dr. Adinath Kate 12/06/20

9. 8 Non destructive quality evaluation Ms.Mousami Sabat 15/06/20

techniques.

10. 9 Chemical free processing of fruits Dr. Dilip Pawar. 16/06/20

and vegetables.

11. 10 Grain Processing Dr. Smita Khodke 17/06/20

12. 11 Cold chain management of food materials. Dr. N.K. Thakur 18/06/20

13. 12 Post Harvest management of onion and Dr. Kalyani Gorrepati 19/06/20
garlic.

14. Extra Industry trend and career in Agricultural Mrs. Shivani Koul 20/06/20
Engineering.
lecture

15. 13 Microencapsulation Technologies in food Dr. Bhushan Bibwe 22/06/20

processing

16. 14 Biotechnology applications in food Dr. Akanksha Jain 23/06/20

processing.

17. 15 Food Microbiology, Food borne illness and Dr. Shameena Begum 24/06/20
hazards.

18. 16 Food Chemistry: Nutrients & Anti-nutrients. Dr. M K Tripathi 25/06/20

19. 17 Neutraceuticals: Introduction, classification, Mr. Avinash Singh Patel 26/06/20

application, mechanism, limitations,
processing and current food system.

20. 18 FSSAI and food regulations in India. Ms. Ankita Joshi 27/06/20

21. 19 Food process plant design and layout. Dr. Murali Subramani 29/06/20

22. Webinar Waste Utilization of Biomass for Biofuels. Conducted by 30/06/20

Sharda University

23. 21 Dairy Technologies: Milk processing and Dr. Amita Vairat 1/07/2020
products.

24. 22 Packaging Technologies and machineries. Er. Ravindra Sanap 2/07/2020

 25. Extra Banana Processing and value addition. Organised by ICAR 3/07/2020
NRCB
lecture
Career Guidance for Agricultural Dr. Manjit Lad , Dr.
26. 23 Dattatraya Patil & other
4/07/2020
Engineering students . speakers

2
BRIEF DETAIL OF ALL THE LECTURES TAUGHT:

DAY-1

TOPIC: PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

SPEAKER: Dr.AJITA TIWARI

DATE: 5TH JUNE

On this day we learned about what is food preservation, why food spoilage takes place,
preservation methods based on some principles and what are the foods we can easily preserve
by these methods.

DAY-2

TOPIC: DRYING AND DEHYDRATION OF HORTICULTURAL CROPS

SPEAKER: Dr.MANOJ MAHAWAR

DATE: 6TH JUNE

On this day we studied about two old processing methods, their phases, factors affecting,
experimental procedure, some formulas regarding conversion, types, Advantage, limitations
and some EDPs for these techniques at Punjab and other places. They also showed us their
plant’s photos in the slides.

DAY-3

Inaugural session

DAY-4

TOPIC: FOOD PROCESSING- EMPLOYMENT AND ENTREPRENEURSHIP

SPEAKER: Dr. VIJAY KUMAR CHOLE

DATE: 8TH JUNE

We learned about what are the various opportunities resource agencies, recent
announcements, some recent developments, some government schemes and benefits, how the
food market is working, demand drives and lastly how to become an successful entrepreneur
using these ideas.

DAY-5

3
TOPIC: NOVEL TECHNOLOGIES IN FOOD PROCESSING

SPEAKER: Dr. SANDEEP DAWANGE

DATE: 9TH JUNE

In this session we learned about 4 Novel processing technologies. Their effects, types,
applications, advantages, disadvantages. Mostly there focus area was on HPP and we
gathered lots of knowledge, also he showed some machineries used in these
techniques.

DAY-6

TOPIC: SOYA PROCESSING

SPEAKER: Mr. NISHITH PATEL

DATE: 10TH JUNE

In this session the speaker gave us a complete overview of the soybean based food and
business opportunities. Why soya products to choose, preservation, packaging, market
statergy rule, how to start and maintain a business in the view of their plant of soybean
products and explained the mechanism of some machineries.

DAY-7

SPEAKER: Er. K R JOLVIS POU

DATE: 11TH JUNE

One of the best lectures, a long session with various knowledge. The speaker explained in
detail about theTOPIC- UNIT OPERATIONS IN FOOD PROCESSING - it’s methods, types,
advantages and limitations, why should we process our foods etc.

DAY-8

TOPIC: ENGINEERING PROPERTIES OF FOOD MATERIALS

SPEAKER: Dr. AJINATH KATE

DATE: 12TH JUNE

Also another good session. The speaker gave us the idea on the need of Engineering
properties, classification, formulas, devices or machineries used and how it is important in
food processing

DAY-9

4
TOPIC: NON – DESTRUCTIVE QUALITY EVALUTION TECHNIQUES

SPEAKER: Ms. MAUSAMI SABAT

DATE: 15TH JUNE

We learned about quality of food- why it is required, quality parameters, organizations who
maintains and lables the quality, limitations, advantages of these techniques.

DAY-10

TOPIC: CHEMICAL FREE PROCESSING OF FRUITS AND VEGETABLES

SPEAKER: Dr.DILIP PAWAR

DATE: 16TH JUNE

This session gave us the idea to reduce or avoid the use of chemicals in the processing of fruits
and vegetables. What are the chemicals used, it’s effect, How to minimize it, it’s methods.

There was a practical session held in the afternoon where the speaker showed us some
machineries and their functions.

DAY-11

TOPIC: GRAIN PROCESSING

SPEAKER: Dr. SMITA KHODKE

DATE: 17TH JUNE

One of the most wonderful sessions in this one month training program. The speaker focused
on the soybean, it’s processing, products, health benefits, and packaging and what are the
barriers in the processing. It was a detailed and amazing session.

DAY-12
TOPIC: COLD CHAIN MANAGEMENT

SPEAKER: Dr. N J THAKUR

DATE: 18TH JUNE

5
Another best speaker given the idea about cold-chain and how should we take the
opportunities belonging to this particular area.

DAY-13

TOPIC: POST HARVEST MANAGEMENT OF ONION AND GARLIC

SPEAKER: Dr.KALYANI GORREPATI

DATE: 19TH JUNE

The speaker explained very well about Area, production, yield, factors affecting, storage
structure, storage life in our country. They also gave us some information regarding subsidies
of storage, processing etc.

One of the participants showed us some traditional storage structures of onion.

DAY-14

TOPIC: MICROENCAPSULATION TECHNOLOGIES IN FOOD PROCESSING

SPEAKER: Dr. BHUSHAN BIBWE

DATE:22ND JUNE

A latest technology based topic which was really interesting. We learned about encapsulation
technology, types of capsules, Morphology of microcapsules and it’s applications. Coating
material, it’s types and properties, some microencapsulation technologies and their
limitations. This is a developing technology.

DAY-15

TOPIC: BIOTECHNOLOGY IN FOOD

SPEAKER: Dr. AKANSHA JAIN

DATE: 23TH JUNE

6
We learned about biotechnology- It’s sources, challenges, modern approaches to
biotechnology, present status and developments in food processing. It’s benefits, methods
and production of food additives. A detailed study un theoretical view.

DAY-16

TOPIC: FOOD MICROBIOLOGY

SPEAKER: Dr. SHAMEENA BEEGUM

DATE: 24TH JUNE

In this session we learned why food spoilage occurs, what are the factors and conditions. What
are the factors affecting microbial growth. Some comman food borne pathogens and how they
spoil the foods. Also The speaker gave the details of Microbiology in food sanitation.

She asked us following questions:

1. Types of food?

2. What are the factors affect microbial growth in food?

3.What will be the range of water activity in packaged cashew nuts?

4. Differentiate between food intoxification and food borne illness?

DAY-17

TOPIC: FOOD CHEMISTRY

SPEAKER: Mr. M K TRIPATHY

DATE: 25TH JUNE

The speaker gave us the idea on how biochemistry is linked with food industry, what are the
activities, molecules involved, what are the essential Nutrients and Anti-nutrients component
present in food and also how our body utilizes it, respond it. It was a long as well as an
interactive session.

7
DAY-18

TOPIC: NEUTRACEUTICALS

SPEAKER: Mr. AVINASH SINGH PATEL

DATEA: 26TH JUNE

It was the excellent session in the whole training period. A well organized, interesting and
knowledgeable session. The speaker gave us a brief idea on Neutraceuticals, it’s application,
related terms, mechanism of work, two interesting and important terms i.e. Bioaccessibility
and Bioavailability. How to increase it, maintain it in neutaceuticals, processing and our
current food processing status in this area.

Although it was the shortest lecture of the whole training session but it was

wonderful. DAY-19

TOPIC: FOOD LISENSING

SPEAKER: Ms. ANKITA JOSHI

DATE: 27TH JUNE

The speaker gave us the idea about what is FSSAI, it’s rules, guidelines, registration, licensing,
What essential information should be mentioned on the packaged product. By dividing the
products into two categories we have to follow the rules and regulations.

DAY-20

TOPIC: FOOD PLANT DESIGN AND LAYOUT

SPEAKER: Dr. MURALI SUBRAMANI

DATE: 29TH JUNE

We learned about the concept of food plant designing, what it includes, how it differs, what
are the aspects of designing it. How to maintain a perfect layout, what are it’s advantages,
cost estimation etc.

DAY-21
TOPIC: MILK AND MILK PRODUCTS

SPEAKER: Dr. AMITA VAIRAI

DATE: 1ST JULY

8
We learned about milk production, types, processing, packaging, some traditional dairy
products, it’s processing and chemical content, end products. How the dairy value chain works
and some Novel Products.

DAY-22

TOPIC: INDUSTRIAL FOOD PACKAGING

SPEAKER: Er. RAVI SANAP

DATE: 2ND JULY

In this session we learned about packaging, why it is required, types, what are the various
machineries used according to the food materials or products, it’s advantages. What are some
different labeling machines and it’s pros, He told us about some advanced technologies etc.
 9
DRYING AND DEHYDRATION OF HORTICULTURAL CROPS

Abstract:
Drying and dehydration are one of the most crucial unit operations in food processing.They
have wide ranges of significance in the storage and post harvest handling of various
horticultural crops. It is thus evident, to analyse the working principles and processes carried
out in drying and dehydration. The ever-rising thirst and anxiety to serve the unit operation
for small to large scale industrial and non-industrial purposes have laid emphasis in the
technological developent in the process of preservation with several types of drying methods
like sun drying, shade drying, solar drying, drum drying, cabinet drying, RW drying,etc.
People all over the world are taking the utilities and beneficial aspects of drying to a great
extent with the development of wide range of dehydrated food products. The introduction of
several non-thermal preservation technologies (Novel technologies like HPP, pulse electric
field processing, ultra sound processing etc.), have just given an extra-ordinary boost in this
area. Further researches and advancement in this field would positively serve the potent of
ever-increasing demand for food processing and supply in the upcoming years.

INTRODUCTION
Drying and dehydration, both are among the oldest methods of preservation, governed by
heat and mass transfer principles. However, they differ from each other in following ways:

A) Drying:

➢ It is a thermo-physical and physio-chemical process.

➢ Excess moisture is removed to a certain pre-determined level.

B) Dehydration:

➢ It is complete removal of moisture up to the

bone-dried condition.
➢ Done under controlled temperature and
pressure.

Advantages/ Utilities of Drying and

Dehydration:

➢ Helps in food preservation by

reducing the
water activity,thereby increasing shelf life.
Fig(1): Drying & Dehydration in
food processing.
➢ Reduction in weight and volume thereby reducing space requirement, cost of
packaging, storage and transportation.

10
 ➢ Nutrient concentration is very high per unit weight of dried product.. ➢
Conversion of products by changing texture and other physical attributes to the
desired one.

PSYCHROMETRY:

1.Humidity (Measured with Hygrometer)

• Absolute humidity: Weight of water vapour per unit weight of dry air. • Saturated
humidity: The absolute humidity at which the partial pressure of water vapour in the
air is equal to the vapour pressure of free water at the same temperature.(100%
Relative humidity)
• Relative humidity: is defined as the ratio of the partial pressure of water vapour in the
mixture to the equilibrium vapor pressure of water over a flat surface of pure water at
a given temperature.

2. Temperature (Measured with Thermometer)

• Wet bulb temperature: (WBT) is the temperature read by a thermometer covered in

water-soaked cloth (wet-bulb thermometer) over which air is passed.
• Dry bulb temperature: (DBT) is the temperature of air measured by a thermometer
freely exposed to the air, but shielded from radiation and moisture.
• Dew point temperature (DPT) is the temperature at which the air can no longer
"hold" all of the water vapor which is mixed with it, and some of the water vapor
must condense into liquid water.

3. Moisture ( and its types):

• Moisture Content: Amount of moisture or water available in a substance(food

products). It is calculated in two ways :
▪ Wet basis moisture content (%wb):

(����%) =�� − ��

��× ������%
▪ Dry basis moisture content (%db):

(����%) =�� − ��

��× ������%
Where, w= Total weight & d= dry weight.

▪ Relation between db & wb:

���� =����

�� − ���� ���� ���� =����

�� + ����
 11
• Equilibrium moisture: EMC is the moisture level where the product neither gains nor
loses moisture since it is at equilibrium with the relative humidity and temperature
of the
surrounding
environment.
• Free moisture:
Liquid in
excess of the
equilibrium
moisture
content at a
given
temperature and humidity. It
can be easily removed.
• Unbound Moisture: is
present on the surface of the material and gets evaporated easily by drying. •
Bound moisture: is present in the capillaries of the material and cannot be freely
evaporated.

WORKING PRINCIPLES AND PROCEDURES:

Drying and dehydration works on the
principles
of conduction and convection process,
involving
heat and mass transfer from food products
that are
hygroscopic in nature. It aims at removing the
excess moisture (unbound moisture) from
perishable food products, which provides a
medium for microbial contamination and
spoilage.
Thus, drying reduces the water activity and
thereby increasing their shelf life which aids their
preservation, handling and transportation.

Phases of drying and drying rates

The drying behaviour in food products shows
the
following phases:

• AB: (Activation period): Surface water get

dried easily with a higher drying rate.
• BC: (Constant drying rate): Rate of
unbound
moisture removal from the outer surface
is
 equal to the rate of moisture transfer from
the sub-surface to the outer surface. Here,
point C represents the Critical moisture
content and marks the end of the
phase.(Water activity=1)
• CD: (First Falling rate): Rate of moisture
removal from outer surface is greater than

12
moisture transfer from the sub-surface level . (water activity < 1).
• DE:( Second Falling rate): It begins when the surface is completely dried and water
removal is relatively small compared to the previous phases. Here total removal of
sub-surface moisture takes place according to its equilibrium condition. Point E is the
Equilibrium moisture content which marks the end of the phase.

FACTORS AFFECTING DRYING AND DEHYDRATION

➢ Initial moisture content of the raw material.

➢ Composition of the raw material.
➢ Initial load of the food kept in drier( thin and deep bed drying)
➢ Size, shape, and arrangement of stacking of the raw material.
➢ Temperature, relative humidity, and velocity of heated air.
➢ Rate of heat transfer on the surface of the food.
➢ Pre-treatment of the raw material prior to drying (peeling, blanching, sulphuring
etc.) PREDEHYDRATION TREATMENTS:

Raw materials

Raw material preparation( selection,sorting,washing,peeling,cutting, blanching)

Colour preservation (Citric acid,

salt, sugar, ascorbic
acid, sulphur dioxide
etc.)

DRYING AND
DEHYDRATION
PROCESSES

First Generation :
 1. Sun Drying:
➢ Conventional method of drying directly
under the scorching heat of the sun.
➢ Minimum temperature of 30˚C and RH
below 60% is best for sun drying.
➢ Non-uniform drying depending on
availability of solar energy and requires

13
vast area. (Prunes, grapes, dates, figs etc. are dried with this method).
2. Solar Drying:
➢ Traps the solar energy
in a device (Solar
dryer) and utilise for
heating.
➢ Suitable for agricultural
and marine
products.
3. Tray/ Cabinet Drying:
➢ Batch Process which is
used to dry
materials that are placed
on trays.
➢ Initial temperature is
generally kept at
43˚C which is then gradually increased
to 60-66˚C for vegetables and 66-71˚C
for fruits.
➢ Moisture removal occurs through heated air (by convection), circulated
through blower fans fitted besides the electric heater(1kW or 2kW).

Second Generation:

1. Drum Drying:
➢ Wet product is spread over the rotating drums , to which heat is supplied by
conduction, as the
drums rolls.
➢ Dried product is then
removed by scraper/
knife in the form of
thin sheets.
➢ Used for drying high
viscous liquid, such
as baby foods,
vegetables, puree,
mashed
 potatoes, cooked starch etc.
2. Spray Drying:
➢ Consist of inlet, peristaltic pump, drying
chamber, high pressure nozzle, aspirator,
cyclone separator etc. to carryout the
drying process.
➢ A fine liquid spray is
injected into a
blast of hot air in a
chamber followed by
evaporation (within
seconds), leaving
the product in powdered
form.

Third Generation:

1. Osmotic Dehydration:
➢ Removal of water by virtue of osmotic
pressure difference , by immersing the

14
food in a solution of salt/sugar.
➢ Generally, 60% aq. Saccharose solution
(Sugar syrup) used for fruits slices and 25%
aq. NaCl solution (brine)
used for vegetables.
➢ About 50% water
removed by this treatment.
2. Vacuum Drying:
➢ Consist of a heavy shell
to withstand a high
vacuum and a series of
shelves heated by hot
water, steam, hot oil.
➢ Rapid drying at low
temperature, so mainly
for heat sensitive
products.
➢ Too costly for large scale
adoption.
3. Freeze Drying:
➢ Also known as lyophilisation and suitable for
highly perishable materials.
➢ Involves freezing of products ,lowering the
pressure ,followed by sublimation below the
 triple point of water for moisture removal.
➢ Less shrinkage, good retention of nutritional values, volatile flavours ,aroma
in products but requires high capital investments and high processing cost.

Fourth Generation:

1. Fluidized bed drying:

➢ Products are dried under
fluidized
condition.
➢ Warm air is blown
upwards directly
underneath the food.
➢ Used for materials with
high initial
moisture content and are
lighter like
anola, pea etc.
2. Microwave Drying:
➢ The material couples with
microwave
energy and heat is generated within the
product through molecular excitation
followed by microwave convective
drying in the critical next step.
➢ Uses electrical energy of frequency about 2450 MHz mostly.
➢ Involves fast volumetric heating but high initial cost for large scale processing.

15
3. Refractance window
Drying: ➢ RW is a novel
drying method for
converting liquid foods and
biomaterials into powders,
flakes, sheets etc.
➢ Here, thermal energy is
transferred from hot water to
a film of puree or juice spread
thinly on a plastic conveyor belt ,with the
refraction of infrared rays as the water in
the material creates a window for it.
4. Heat pump Drying:
➢ It is used for different applications like
space heating, cooling and dehumidifying. ➢
It is essentially a low temperature process
 which can be controlled from -
20˚C to 70˚C by selecting a
proper refrigerant and regulating
the compressor capacity and air
flows within the system.
5. Foam mat Drying:
➢ Suitable for heat sensitive,
viscous, high sugar content
fruits and vegetable extracts
that are sticky, difficult to dry
and capable of forming stable
foam.
➢ Foam is usually 2-3 mm thick,
dried by parallel and counter
current air flow.
➢ Generally 3 types available:
Continuous foam mat drying,
microwave foam mat drying
and foam mat freeze drying.
6. Reducing atmosphere
Drying: ➢ Here, the air used is
replaced with some gases composed
of reducing gas
(hydrogen sulphide,
hydrogen or
ammonia), microbicide
gas( carbon
dioxide) and inert gas
(nitrogen, helium or argon)
to exclude oxygen implicated
in the deterioration
reactions.
7. Electrohydrodynamic
Drying: ➢ EHD involves
removal of water from a material placed in
strong electric field based on molecular
reorientation and
lowering of the entropy when subjected

16
 to high voltage, ionic discharge
between
electrodes.
➢ Efficient non-thermal
technology, suitable for
heat sensitive products.
8. Hybrid/ combination
Drying:
➢ Multiple drying processes are
applied one after
the other for better results.
➢ Microwave( reduce drying
time) + Fluidized
bed drying (Uniform heating).
➢ Hot air drying + freeze drying
=> quality
improvement of dehydrated fruits and
vegetables.
➢ Conventional drying process( minimum energy
requirement) + Microwave drying ( faster drying).

POST DEHYDRATION TREATMENTS:

➢ Cool products 15-30 minutes before packing.

➢ Avoid Quick packaging (moisture build up) and avoid delayed packaging( causes
spoilage).
➢ Packaging in air tight plastic/ glass jars/ shake jars.
➢ If there is condensation, return fruits to
dehydrator for more drying.

EFFECTS OF DRYING ON FOODS:-

➢ SHRINKAGE : Slow drying results in
development of internal
stress/rupture/compress
and permanently distort the cells to give a
shrivelled appearance. Such food material
on
rehydration absorbs water more slowly.
➢ CASE HARDENING : Formation of
impervious
layer over the surface of a dried food product
(rich in solutes and when initial drying
temperature is very high).
➢ BROWNING : Change in the colour of food enzymatic/non-enzymatic browning.
material to light to dark brown colour due to Fig(20): Shrinkage & Browning of Apple

17
APPLICATIONS OF DRYING:
Industrial Oven drying is used for occassional drying of fruits,leather,banana
chips,mushrooms. Also used in the electronic industry for drying electrical
items. Immensely useful for the process of aging plastics.
Rotary dryer is commonly seen in the minerals industry for drying sands,
limestone, stones and soil,fertilizers,wood chips,coal, iron sulphate,filter
cakes,sewage sludge etc.
Can also be
applied on food industry mainly for
liquids as well as for granular
materials such as food
grains,cereals,pulses,coffee
beans,fermented tea leaves,etc.
Freeze drying is
generally applied for Food
Fig(21):Rotary Dryer used for drying sand,limestone,coal
powder etc.

Some additional
application are
Floral Freeze Drying,
Fig(22):Floral Freeze Dryer with its Dryed Flower
Document recovery, Products

Taxidermy(freezing of dead
animal to keep it in museums).

Fig(23): Document Recovery in Freeze Drying

Processing, Pharmaceutical
(vaccines,proteins,enzymes),labora
tory & testing, nutraceutical etc. Fig(24): Freezing of Dead Animals in
Freeze Dryer.

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A CASE STUDY ON DRYING & DEHYDRATION:
BIOGOLD INDUSTRIES LLP

Biogold Industries LLP provide Dehydrated

Fruits, Vegetables, Powdered products etc. that are
developed from a unique technique of drying to keep
the
quality of fruits intact for a longer period. With all the
unique technique, it preserve flavor, nutritional
characteristics and prevent microbial spoilage of the
fruits
and vegetables. They are counted among the chief
Manufacturers and Exporters of Dehydrated Fruits &
Vegetables.
State & Country of Origin Maharashtra, India

Name of Managing Director Mr. Pradeep Bhatia

Nature of Business Manufacturer & Exporter

Total Factories 15

Facilities Advance Technology Testing Facilities, R & D

Facilities, Customized Production Facilities etc.

Number of Employees Above 100

Annual Turnover Rs. 150 Crore

Market Covered India, Sultanate of Oman, Republic of Iran, U.A.E,

Ghana, Yemen, United Kingdom & Worldwide.

Type of Products Dehydrated Fruits & Vegetables, Powdered Products etc.

Cultivation Type Organic

Colour of Products Multicolor

Dehydrated Fruits & Vegetables Brocoli,Capsicim,Carrot,Tomato,

Beetroot,Cabbage,Coriander,Banana,Papaya,Ra
w Mango and many other Vegetable or Fruits.

Processed By Freeze Drying

Packaging Type Double Layered Card Bags, Plastic Bags etc.

Powdered Products Tomato,Spinach,Garlic,Banana,Guava,Pomegranate,etc.

Processed By Spray Drying

Powdered Products Pack Size 1-25 kg

 Shelf Life 1 Year

Application of Powdered Use in Fruit salads, For Natural Colour, Ice

Products cream/Beverages, Culinary applications etc.

Features Superior appearance, Natural taste,flavor & color ,

Healthy ready to eat, Safe to use, and Fresh &
Nutritious.

Due to the high quality of Agro Products, Biogold Industries LLP have achieved the certification
from Vedic Organic Certification Agency, Hyderabad, India.

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Fig(25): Dehydrated Fig(27): Powdered Products of spinach & garlic.

Products Fig(26): Fresh Vegetables & Fruits

FUTURE SCOPE OF DRYING & DEHYDRATION:-

Mechanical Thin layer hot air Dehydration and Osmotic Dehydration can also be
adopted for future work in enhancing shelf stability of the dried products. In future,
RW could be a better alternative to freeze drying with low cost and better retension of
heat sensitive vitamins, colours, phytochemicals etc.
The new hybrid drying technologies having combination of Hot air drying and
freezing for soft and heat sensitive fruits, and also Dehydro-freezng, an emerging
technology may be used for the future studies in increasing the quality of dehydrated
fruits.
The techniques like Osmotic dehydration, Pulsed vacuum, Solar drying,
Ultrasound etc. can be used for drying ‘Exotic fruits’ which includes a number of
tropical fruits that are not yet commonly found in global markets but do have the
potential to do so in view of their appearance, taste, and textural and nutritional
quality parameters. As the consumer is seeking diverse tastes and flavors without
compromising on quality, it is logical to expect the market for dried exotic fruits to
increase over the next decade.

CONCLUSION:
 🞆 Advanced drying and dehydration techniques helps in preparation of various
dehydrated products, meeting the quality, stability and functional requirements of
fruits and
vegetables.
🞆 Highlights
principles,
utilities,
theoretical
aspects
and practical
applications of
“Drying in Food
Processing”
in which Water
Content &
Water Activities of the fruits
and vegetables are decreased
by heated air to minimise
biological,chemical &
microbial deterioration. Fig(28): Drying reducing the Water-Activity of the
Products.

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