Dehydration of fruit and vegetables is one of the oldest forms
of food preservation techniques known to man and consists
primarily of establishments engaged in sun drying or
artificially dehydrating fruits and vegetables.
"Dehydrated" fruits and vegetables are generally defined as food
that has had its moisture content reduced to a level below which
microorganisms can grow
Dehydration of fruits & vegetables is done by various processes
like Traditional Sun Drying, Solar Dryers, Mechanical Dryers,
vacuum freeze drying , vacuum drying, Osmotic dehydration,
dehydration through explosion puffing and microwave based
technique, scientific cultivation of vegetables and hot air
- Drying or
dehydration is the removal of the majority of water contained in
the fruit or vegetable and is the primary stage in the
production of dehydrated fruits and vegetables.
general, dried or dehydrated fruits and vegetables undergo the
following process steps: predrying treatments, such as size
selection, peeling, and color preservation; drying or
dehydration, using natural or artificial methods; and
postdehydration treatments, such as sweating, inspection, and
dehydrated vegetables and fruits are used in preparation of
pulao, soups and in cooked vegetables snack foods etc. The
largest market is Japan followed by Hong Kong and Germany, USA,
Singapore, Italy, France, UK, Canada and Switzerland.
countries has stimulated increasing demand for high-quality
dehydrated vegetables and fruits.
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