Fruits & Vegetables dehydration: Grapes, Banana, Onion, Potato, Peas & Green Chillies 

Dehydration of fruits and vegetables such as grapes, banana, onion, potato, peas, and green chillies is an important preservation technology developed and standardized by the Central Food Technological Research Institute. This process removes moisture to prevent microbial spoilage while retaining nutritional quality. It helps convert perishable produce into shelf stable products, reduces post harvest losses, and enhances value addition. Dehydrated products are convenient, lightweight, and suitable for storage, transportation, and industrial food processing applications.

Dehydrated fruits and vegetables are widely used in food processing industries, restaurants, and households. Products such as raisins (from grapes), dried banana slices, onion flakes, potato powder, dried peas, and dried green chillies are used in soups, instant mixes, snacks, RTC foods, and spice blends. These products are also used in packaged foods and institutional catering where long shelf life, convenience, and consistent quality are essential.

Dehydration significantly extends the shelf life of fruits and vegetables without the need for refrigeration. It reduces weight and volume, making transportation and storage more economical. The process helps preserve flavor, color, and nutrients to a considerable extent. Dehydrated products reduce seasonal wastage of agricultural produce and ensure year round availability. This technology supports farmers, promotes value addition, and provides opportunities for small and large scale food processing industries.