Research Mandate
Vegetable Processing Technology

  • Technology of dehydrated vegetables using cabinet drying, osmo-air drying, vacuum drying and freeze drying.

  • Technology development of value added processed fruits & vegetable based products

  • Innovative packaging of vegetables using technologies such as control atmospheric storage, modified atmospheric packaging (MAP), active packaging, pilot-scale salting/grading/waxing and packaging.

  • Different variety of vegetables such as tomato, pointed gourd, bitter gourd, cauliflower, potato etc. to be converted into powder and packaged suitably.

  • Ready-to-serve vegetable soup powders

  • Processed vegetables enriched with vitamins/minerals and antioxidants.

  • Ready-to-eat minimally processed foods like cauliflower, carrot, radish etc.

  • Development of technologies for instant vegetable-based curries

  • UHT processed fruit juices/nectars/beverages

  • Canned vegetables

  • Focus on cooling, chilling, freezing, drying of vegetables for longer shelf life

  • Linkage with farmers for backward and forward integration