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Research & Development

Osmotic dehydration

  • In this machine, processed food is dried at 30-40 °C, i.e., ambient temperature, by osmotic pressure. In this process, the original taste, aroma, color, and nutrition of food are 100% retained. We came to a final moisture percentage of up to 5% after dehydration, due to which fungal, bacterial, yeast, and mold cannot grow inside packed food products. We do not need to add preservatives, colors, and flavors.

Working principal - Osmotic dehydration found wide application in the preservation of food materials since it lowers the water activity of fruits and vegetables. Osmotic dehydration is preferred over other methods due to their color, aroma, nutritional constituents, and flavor compound retention value.

Osmotic dehydration advantages

  • Food is dehydrated at ambient temperature (30° to 40°C).
  • Finished goods retain their original taste, aroma, color, and 100% nutritional values.
  • Moisture of dried food is kept at 4% only.
  • At 4% moisture, fungus or bacteria cannot grow.
  • No added preservative.
  • By dehydration,the weight of food drastically reduces.
  • The shelf life is more than 12 months!
  • Easy and inexpensive to store, transport, and consume.
  • No restriction to export globally.

Our products are in pipeline

Veg biryani, Dal rice, Sambhar, Rajma chawal, Dal makhani, Gujrathi kadhi, Dal Tadka, Mushroom, Palak Paneer, and Sadza.

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