Dehydration of Fruits

Abstract

The entire North-East region grows many varieties of fruits with certain local specialities. Nagaland is also not lagging behind. Fruits, especially fresh ones, are liked by all but their availability is seasonal. Most of the fruits are available for about 3½ to 4 months every year and hence fruit juice preservation and dehydration techniques are used so that people can enjoy them during off-season as well. Fruit juice concentrates, squashes, nectars etc. are made with the help of juice and certain preservatives. Dehydration is the process by which liquid contents are removed to the maximum by drying process and these dehydrated varieties, when soaked in water, assume the original flavour and taste. This activity can be started in any of the North-East states, Maharashtra, UP, HP, Uttranchal etc and this note considers Manipur as the preferred location.