Dipping oil is manufactured and exported us is of optimum quality and are used to convert fresh fruits into dry fruit. Our Dipping Oil is produced after great study of 20 years. When perishable commodity is converted into non perishable form, it provides better prospect for grower, as it enhances its shelf life and grower can wait for better opportunity. This technique is widely used in many fruits such as grapes, apple etc for converting into dry form. This is achieved by reducing maximum moisture from fruit in minimum possible time. Fresh fruits contain more than 80% moisture that is mainly responsible for bacterial and fungal growth on fruits. Oil present in fruit is having tendency to oxidize, hence we are incorporating food grade Antioxidant in our formulation. To get proper mixing, food grade emulsifier in proper concentration is added to this formulation.
Applications :
- Grapes
- Chilies
- Other fruits and vegetables
Features
- Maximum heat absorption capacity
| - High rate of water evaporation
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- Protection from Bacterial & Fungal infection
| - Prevent oxidation & stop blackening of fruits
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- Retention of Chlorophyll pigments, that is color retention
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Benefits :
- Dipsol Technology for drying red chilies, grapes etcReduces the drying time
- Prevent from fungal and bacterial infestation
- Reduces moisture in the shortest time
Grape drying industry :
In Sangli, Pandharpur, Solapur, Nasik and Bijapur more than 3-4 lack l of dipping oil is sold. To convert fresh grape to dry raisin :-
- Approximately 4.5 kg fresh grapes make 1 kg good quality raisin. To produce good quality raisin following things should be given due consideration
- Grapes with thin skin will dry faster and get preserved before rotting. This can be achieved by minimum Gibberlic Acid application (not more than one)
- Higher concentration of sugar in berry .At least 22-24 brix sugar is important. Use of sugar enhancers during sugar formation and berry maturity stage. (90-120 days after fruit pruning) is recommended
- Harvesting should be after full sugar development
- Using good quality dipping oil having Anti oxidants in full quantity should be used to prevent Oxidation of chlorophyll (green pigment) & Oil present in fruit. This only can give green resin which is preferred in market
- Dipping oil having proper quantity and quality of preservative is must.
- Drying shed should be constructed in such a way that there is minimum Moisture and maximum heat.
- Shed should be constructed in such way that maximum air can pass through it. Proper air circulation should be achieved
- Minimum sunlight passing through shed is important, as Ultra Violate Light present in sunlight are responsible for breaking chlorophyll (Green Pigment present fruits) and green resin can not be achieved
- Our target should be to reduce moisture level to 12-15%
Following steps are recommended to achieve better quality green dry grapes :
- To make dipping solution: Mix 2.5 kg Potassium Carbonate in 100 lts of water and add 1.5lt Dipping oil
- Dip fresh water washed grapes in this solution for 2-3 minutes and sprayed on net under shed or rack
- 100 lts solution is enough for 1 mt grapes
- Please note that during dipping processes pH of solution get reduced, hence incorporating extra Pot. Carbonate is needed. PH of solution should be around 11. keep a watch on it
- After 3-5 days of placing grapes on rack / net, when wrinkles stared on fruits. Make spray solution by mixing 125 gm Pot. Carbonate and 75 ml better quality dipping oil in 10 lts of water and Spray on racks having fruits with wrinkles
