DEHYDRATION OF FOOD/AGRI PRODUCT
Dehydration means "removing moisture/water content". The reason why we need dehydration in food/agri products are as below:-
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There is an increase in Shelf life of the food product.
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For making powder of vegetables like onion, garlic etc.
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For removing moisture from processed food like Fryums, makai poha, papad etc
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Ready to eat breakfast/food pack by rehydration (pouring hot water) like noodles, pasta, pauwa etc
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Direct dehydrated flakes of vegetable can be used in making food, thereby removing processes like cutting, peeling etc
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In countries where vegetables don't grow, these dehydrated vegetables can be imported from the countries with more growth of vegetables.
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Food dehydration industry has developed a lot since the last couple of decades. Before use of machinery for dehydration, people used to sun dry different products but there are some disadvantages of sun dehydration:-
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Takes more time
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Less Hygienic (foreign particle can mix easily)
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Less uniform drying
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Only day time drying
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In monsoon season or cloudy weather not possible to dehydrate
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Man power needed more
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Due to these disadvantages food dehydration machinery came into the picture, as these machines we could overcome all these cons of sun dehydration.
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