Minimally Processed Vegetables in Precut and Packaged form

Introduction

Minimal processing protocols for 14 types of vegetables i.e., carrot, cauliflower, cabbage, potato, radish, capsicum etc., are included in the technical package. The additive based technology, with nil to minimal use of heat processing, yields fresh-like products with a shelflife of two weeks under ambient and 6-8 weeks under low temperature conditions. The products minimise kitchen drudgery besides reducing the packaging and transportation costs due to the elimination of incredible portions. The products, as a result of inbuilt ability to withstand ambient temperatures, offer marketing flexibility, under varied temperature conditions at the retail outlets. The energy saving technology is suitable for small scale/rural industry.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011