Pineapple Dehydration Line

SAWSIRI

SAWSIRI

SAWSIRI

SAWSIRI

SAWSIRI

The main purpose of Fruit dehydration is that treating and handling fruits to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organism.Our Dehydration process usually involves preventing the growth of bacterium, fungus, and other microorganism as well as retarding the oxidation of fat which cause rancidity. It also includes processes to inhibit natural ageing and discoloration that can occur during food preparation such as the enzymatic browning reaction in pineapple after they are cut.