Dipping Oil
Dipping Oil
More than 80% moisture is present in fresh fruits is mainly responsible for bacterial and fungal growth on fruits. They decay the cell wall and rooting takes place and ultimately, fruits get spoiled.
Dipping oil of good quality should have following features:
- Maximum heat absorption capacity
- High rate of water evaporation
- Protection from Bacterial & Fungal infection
- Prevent oxidation & stop blackening of fruits
- Retention of Chloropyl pigments, that is colour retention
Dipsol Technology for drying red chilies is a new technology has been developed. Sun drying chilies is important phenomena. During ealy drying period of Dec-Feb, it takes more than 20-25 days for proper drying. Druing this long period chilies get spoiled due to fungal and bacterial infestation. This is time when market prices are higher. It is most important to reduce moisture in shortest possible time. Send Enquiry
