Drying agent for red chillies

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DIP-SOL: CHILLY DRYING AGENT

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 ell known that post harvest losses during drying needs protection. During winter chilies require 20-25 days for drying. It is basic principle longer the drying period provides more time to bacterial/fungi to develop, due to moisture available in fruits.
A new technology was established, which is integrated method of chilly drying known as 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 surfactance.

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 reduce drying period. This powder is made out of food grade alkalis. Above both the components are used in India for drying other fruits also.

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