Stack Encapsulation Technique

Introduction

Extremely hygroscopic nature of sugar, jaggery and salt make their sacs often drip and weep in highly humid coastal climates. Such products become unacceptable to the user. The innovative stack encapsulation technique developed by DFRL completely prevents ingress of moisture and loss of quality. The technique is equally applicable to other moisture sensitive commodities such as tea, atta, pulses and enables built in fumigation of the products.

For further information please contact :

Defence Food Research Laboratory
Ministry of Defence,
Mysore - 570011