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General Information

  • 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 dehydration processing.
  • 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.
  • In 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 packaging.


  • The 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.
  • Asian countries has stimulated increasing demand for high-quality dehydrated vegetables and fruits.

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