D EHYDRATED VEGETABLES
PRODUCT CODE QUALITY AND STANDARDS : 202101010 : The F.P.O. and P.F.A. certification are mandatory. Dehydrated vegetables should conform to the specifications laid down in F.P.O. Relevant ISI specifications are as follows: IS 4626:1978 Dehydrated Potato IS 4652:1967 Dehydrated Onion IS 5452:1969 Dehydrated Garlic IS 4627:1968 Dehydrated Cabbage IS 4625:1968 Dehydrated Carrot IS 4628:1978 Dehydrated Okra IS 4626:1968 Dehydrated Peas : Per Year Quantity : 90 M.T. Dehydrated Vegetables Value : Rs. 135 Lakhs : January, 2003 : Small Industries Service Institute 36 B/C, Gandhi Nagar, Jammu and Kashmir
MONTH AND YEAR OF PREPARATION PREPARED BY
The principle of preservation by dehydration process is to remove the moisture content of a material to a level where micro-organism may not be able to grow and spoil it. Dehydration of vegetables by sun-drying is the oldest known method. Now moder n techniques have been developed for dehydration of vegetables. In this process, the dehydrated product has better flavour, colour, aroma, rehydration, acceptability, etc. in comparison to sundried dehydrated products. There are some dehydrated vegetables as cabbage, carrot, green chilli, bitter gourd, cucumber, etc. The
dehydrated vegetables are used to manufacture instant vegetable noodles, soups, snacks and fast food. Dehydrated onion is used as condiment and flavouring agent in manufacturing of tomato ketchups, sauces, salad, pickles, chutneys, meat sausages, masala bread and buns, breakfast foods, etc. Dehydrated garlic is used for aids in digestion and for absorption of food having athelemetic and antiseptic properties and in some medicinal formulations. The latest technique for dehydration of vegetables known as osmotic dehydration, has been developed by Bhabha Atomic Research Centre, Mumbai.
D EHYDRATED VEGETABLES
Dehydrated cabbage, carrot, okra, etc. are widely consumed by food processing industry in the manufacture of instant vegetable noodles, soups, mixes, snacks and salads. Dehydrated potato products are good snack items. Dehydrated ginger, garlic, etc. have the medicinal values and are largely consumed in Ayurvedic medicines. The market is limited to Indian houses due to social environment and availability of fresh vegetable throughout the year but it has good potential in food processing industries, defence, pharmaceutical industries, hotels and restaurants, caterers, etc. Besides, it has good export potential especially as one of the processed products. v)
prices are approximate and those ruling at the time of the preparation of scheme. Non refundable deposits-project preparation cost, trial production, fees, etc., are considered under pre-operative expenses.
Process of Manufacture The fresh vegetables are washed thoroughly and prepared into suitable size. These prepared vegetable pieces are then blanched or treated with permitted chemicals/preservatives. The treated vegetables are then dehydrated in two stages. In first stage, the moisture content is reduced upto 20+5% and in the second stage moisture content is reduced to 8+2% depending upon type of vegetables. The temperature of drier in first stage drying is normally kept at 60+5 O C. and in second stage, the temperature is maintained at 40+5O C. The dehydrated vegetables are then cooled and packed in suitable polythene bags and stored at cool and dry place. Quality Control and Standards Fruit Products Order and Prevention of Food Adulteration Act, are mandatory. Dehydrated vegetables should conform to the specifications laid down in Fruit Products Order. The FPO specifications are as under: General Characteristics The product shall be prepared from wholesome vegetables free from blight, discolouration or fungi. Only the edible portion of the vegetable shall be used and it shall be free from stalks, peel stems and extraneous leaves. The dried or...