RECEIVING

Raw materials are outsourced from  farmers implementing good agricultural practices

SORTING

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PEALING

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CUTTING

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DRYING

slices are dried by hot-air convective drying technique at fixed temperature (45, 60 and 75 °C) and constant air velocity of 1.5 m/s. The effect of drying conditions (drying time and air temperature) on the fruits quality are evaluated. The quality of dehydrated fruits are analyzed by color and texture changes, l-ascorbic acid loss and the ability of water uptake during rehydration procedure. Statistical analysis of data revealed not significant difference (p > 0.05) among color and mechanical characteristics of fruits samples dried at different drying temperatures to preset moisture content. fruits samples dried at 45 °C is better rehydration ability and more l-ascorbic acid retention than those obtained by air drying 75 °C. Hence, 45 °C drying temperature is best condition for fruits quality preservation.

Dried with you in Mind

IMG_8938
processing factory
processing factory
processing factory
IMG_8922
processing factory
processing factory
processing factory

PACKAGING

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