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SUSTAINABLE
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100% PURE
ORGANIC FOODS

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THE GREEN CHILLI
REVOLUTION!

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We Provide Unique Value Driven Products

LEADING MANUFACTURER OF DEHYDRATED FOODS & SPICES

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IMPLEMENTING NEW TECHNOLOGIES

Innovative Drying Technologies for Dehydration of Foods

Significant improvements as well as advancement have been made by our researchers over the past few years which have led to new developments in drying technologies. New developments in dryers and emerging drying technologies must be cost-effective and deliver better efficiency, quality and quality control, drying of new products, lower costs, shorter processing time while maintaining high product quality.

ECO SOLUTIONS

Reduced environmental impact, use of renewable energy.
Most conventional dryers used in food processing operations are of the direct or convection type and utilize fossil fuels as energy source. Typically such dryers have low thermal efficiency and combustion of fossil fuels leads to greenhouse gas emissions. Use of biomass and renewable energy sources may mitigate the problems but much remains to be done to ensure wide acceptance of better drying and preservation practices.

RESEARCH

Innovative changes in conventional dryers.
Some of the areas which need R&D have been addressed by our researchers in recent years and with innovative modifications of conventional dryers for better performance, significant improvements as well as advancement have been made over the past few years which have led to new developments in drying thus providing better quality products at a lower price to the supply chain.

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imgFood Dehydration Dehydration removes moisture, the environment where microorganisms thrive. Lack of moisture slows the growth of bacteria, yeasts and molds and the enzymatic reactions within food. The removal of water delays spoilage to give food a longer shelf life without destroying much of its nutritional value. Dehydrating reduces the moisture in food and is an alternative to canning and freezing foods in an effort to preserve them for later use. Drying creates a number of convenience and health-related benefits for individuals as well as for food manufacturers and pharmaceutical companies.
imgDehydration Process The food is usually blanched, which means it is boiled briefly, usually in salt water, and then placed into iced water to stop the cooking process. Blanching stops enzyme action in the food and destroys microorganisms that cause spoilage. From this point, the water is evaporated out of the foods using one of several methods, such as drying with the use of commercial dehydrator, sunlight or a household oven. Sulfite treatment may help prevent some vitamin loss.
imgFood Safety Dehydrated foods don't carry the risk of botulism contamination that wet canned foods do; dehydrated foods don't require refrigeration. This means they represent savings in terms of energy costs as well. Dehydrated foods don't spoil. When foods are sufficiently dehydrated, dangerous microorganisms cannot grow on them. This means molds, yeast and bacteria, which need water to grow, won't be a problem on dehydrated food.
imgConvenience and Shelf Life Dehydrated Foods can be stored easily. Dried foods are light weight. Dehydration reduces the weight and volume of most foods. This is an important consideration for manufacturers, and other long-distance users. In addition, this makes shipping less expensive for food makers. They do not take up the same amount of space required by foods that are canned or frozen. Convenience is another advantage of dehydrated foods; dehydrated foods, especially potatoes, onion, garlic is a major ingredient in Frozen foods, Bakery Products and Snacks. Dehydrated Foods can be stored up to a year.

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