1. DEHYDRATION OF FRUITS &
VEGETABLES

2. Presented by…
 PRATIK BHEGADE - AB 1118
 RAHUL SHELKE - AB 1119
 ROHAN DHOLE - AB 1120
 ROHIT SHELKE - AB 1121
 SACHIN MANE - AB 1122

3. Introduction
Scope of food Processing In India:
 2nd largest F&V producer
 Back bone of Indian Economy
 2 – 2.2% of F&V being processed
 Vision 2015 (Increase processing 6-20%, value
addition 20-35%, Share Trade Globally 1.5-3%)
 Export potential.

4. Conti…
Dehydration:-
 Process of removal of water from F&V up to 3-5%
 oldest methods
 Alternative to canning & freezing.
 Simple, safe and easy to learn.

5. Types of Dehydration
Dehydration
Out Door In Door
1. Sun drying 1. Food
2. Solar drying Dehydrators
2. Oven

6. Pre-treatment fruits :
Sulfuring
Ascorbic Acid
Honey Dip
Syrup Blanching
Steam Blanching
Fruit Juice Dip

7. Pretreatment of
vegetable
Water blanching-:
 Fill a large pot 2/3 of water.
 Place the vegetables in a wire basket and submerge them in the hot
water.
 If take within 1 minute in water.

8. Conti……
 Steam blanching-:
 Use a deep pot with a tight fitting lid and a wire
basket, colander or sieve placed so the steam will circulate
freely around the vegetable
 Place the basket of vegetables in the pot, without contact of
water.

9. General flowchart of vegetables :
Vegetable Washing Peeling Preparation
Spreading on flat wooden trays Blanching
Dehydration Packaging

10. Flow chart for fruits:
Washing, drying and slicing of fruits
Blunging and draining
Soaking in sugar syrup
Cleaning and drying
Packing

11. Dehydration of potato:
Washing, Peeling and Cutting
Dewatering
Drying
STICKS POWDER
Cooling and Packing Pulverizing and packing

12. Video……
Potato-Tomato Dehydration.DAT

13. Dehydration of tomato powder
Selection of tomatoes
Washing
Slicing
Drying
Milling
Packaging and storage

14. Videos…..
Potato-Tomato Dehydration.DAT

15. Advantages of Dehydration :
 Reduced the water from F&V.
 Easy to transport.
 Shelf life increases due to preservatives.
 Availability in any season.
 Gives value added products.
 Slowdown the activities of enzymes.

16. Disadvantages of Dehydration
 Reduces some nutritional values.
 Decreases the phenols in the fruits.
 Required the skill labour.
 Required the technical knowledge.
 Higher temperature causes cooking food.

17. DRIED AND PRESERVED VEGETABLES :
India Export of Agro Food Products
21.docx

18. Conclusion