The company, has an Integrated Agro-Processing Unit based in the city of Ranchi, Jharkhand in India. Designed under the guidance from experts at Spices Board of India, CFTRI, CIMAP and CIAB we have adopted unique and specialised process flows to achieve the highest industry standard .
Industrially, we have procured specialised machine, a major chunk of which are made to order, and devised process specific production lines that meet the best quality standard and yield uniform and high value products.
Dehydration removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. As a large share of moisture has been removed, the food becomes smaller and lighter in weight. When the food needs to be used, the water is added back, and the food returns to its original shape.
Both the terms ‘Drying’ and ‘Dehydration’ mean the removal of water. The practice of drying or dehydrating of foodstuffs for preserving them is very old. The former term (drying) is generally used for processing under the influence of non-conventional and uncontrolled energy sources like sun and wind. Dehydration on the other hand, means the process of removal of moisture by the application of artificial heat under controlled conditions of temperature, humidity and air flow.
Drying or dehydration removes biologically active water thus stopping the growth of microorganism. This also results in reduced rate of enzyme activity and chemical reactions.
Though Dehydration is done in such a way that the food value, natural flavor, colour and characteristic cooking quality of the fresh material are retained and only the moisture content is brought down.
