Dehydrated Vegetables

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.In thisprocess, the dehydrated product has better flavour, colour, aroma, rehydration acceptability, etc. 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 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.