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