The fruits dried as per directives given in table below should be put into this tins sealed air tight with solder or wax depending upon the duration of storage.
The schedule for dehydration of some important fruits and vegetables given below
Table: Schedule for Frying Fruits:
| Sr. No. | Fruits | Preparation | Pre-treatment dipping in lye etc. | Time of Sulphuring | Finishing Temp (Degree C) |
1 | Apple | Peel, trim and cut into 3-5 mm thick slices | Nil | 15-30 Min | 50-55 |
2 | Grape | wash | 10-20 seconds and wash | 10-15 Min | 55-60 |
3 | Banana | Wash, peel, cut into 12 mm thick slices | Nil | 2 Hrs | 55-60 |
4 | Pineapple | Wash, peel, cut into 6 mm thick slices | Nil | 2 Hrs | 55-60 |
5 | Papaya | Wash, peel, cut into 6 mm thick slices | Nil | 2 Hrs | 60-63 |
6 | Litchi | Wash remove skin | Dip in 1% KMS soln. for 16 Hrs. | Nil | 50-55
|
Source: agriinfo
