A variety of dehydrated ready to use vegetables/vegetable mixes for various culinary applications were developed. The main focus while developing these process was to ensure maximum quantity of the raw material during the peak harvest period and keep available stock in a safe processed condition for the whole year. Vegetables can be used directly by soaking in hot water for 2-3 minutes, could be used either as vegetables and or as ingredients for other food products. The technology developed aims in extending the shelf life of vegetables/fruits which are highly perish-able otherwise. This process reduce the loss which is incurred due to excess production and thereby impact the agriculture economy in a significant way.
National Institute for Interdisciplinary Science and Technology (NIIST)
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