There are two components which are having two different activities, both are important and help in drying chilies faster and protect chilies from bacterial as well as fungal infections. It is well known that post-harvest losses during drying need protection. During winter chilies require 20-25 days for drying. It is basic principle longer the drying period provides more time to bacteria/fungi to develop, due to moisture available in fruits.
A new technology was established, which is integrated method of chilly drying known as the DIP-SOL method.1. Dip-Sol L (Liquid):
It is drying oil which has a maximum capacity to absorb heat which is important in drying. Liquid also content food grade preservatives which prevent bacterial/fungal infection. This is made out of specific vegetable oil they are approved by food and drug administration of U.S.A. approval no CFR 172/225. It is also approved by Australian NRA 33407. And they are 100% bio-degradable leaving no poisonous with food grade emulsifiers and surface.2. Dip-Sol P (Powder):
It is a powder which is capable of reducing wax and cuticle layer present on fruit. When wax plates are disturbed moisture evaporation rate increase which is important and reduces drying period. This powder is made out of food grade alkalis. Above both, the components are used in India for trying other fruits also.Specifications:
- Biodegradable: Yes
- Packaging Type: Box
- Form: Powder, Liquid