Processing of Dehydrated Fruits

Dehydrated Cavendish Banana Figs

Laboratory Scale

Pilot Scale

Firm ripe banana, cavendish variety

1kg

10kg

Sodium metabisulfite

1g

10g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags
1. Weigh and record as purchased weight of cavendish banana
2. Wash cavendish banana thoroughly
3. Peel the banana and weigh the peels and rejects to determine the
edible weight of the pulp by difference

Dehydrated Cavendish Banana Figs

4. Soak the banana immediately in 1% metabisulfite for 20mins.
5. Place the banana on screen trays and dry the whole fruit at 60 oC to
70oC (140o - 160oF) for a total of 16 hrs.
6. Sweat the bananas overnight in cheese cloth. Record yield
7. Pack the bananas in low or medium density polyethylene.

Dehydrated Saba Banana

Laboratory Scale

Pilot Scale

Mature green saba bananas

1kg

10kg

Sodium metabisulfite

3g

30g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, plastic
laminates, colander, sauce pan, gas range
1.
2.
3.
4.

Wash and weigh and record as purchased weight of bananas

Peel green and mature saba bananas
Weigh edible portion of peeled bananas
Soak in 0.3 % sodium metabisulfite for 10mins.

Dehydrated Saba Banana

5.
6.
7.
8.
9.
10.
11.
12.

Slice crosswise 1/16 thick

Soak again in 0.3% metabisulfite for 10mins.
Drain for 5mins.
Blanch in boiling water for 1 minutes
Cool in running water, drain
Dry in cabinet drier at 65.- 71.1oC (150o - 160oF) for 3-4hrs
Sweat the banana overnight in cheese cloth. Weigh and record yield.
Pack in plastic laminates. Store

Dehydrated Calamansi Peels

Laboratory Scale

Pilot Scale

Calamansi

1kg

10kg

Sugar

1kg

10g

Citric acid

30g

300g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags, colander, sauce pan, gas range, refractometer
1.
2.
3.
4.

Weigh and record as purchased weight. Wash calamansi

Cut calamansi and removed the seeds
Weight and record edible portions
Drain and boil using several changes of water

Dehydrated Calamansi Peels

5. Wash until the peel loss its bitterness
6. Add 30o Bx syrup (1:1 fruit-syrup ratio) add 3% (by weight of
peels) citric acid. Bring to boil.
7. Immerse the peels in syrup overnight
8. Adjust syrup concentration to 50o Bx for 2-3days
9. Drain and wash in running water to remove adhering syrup
10. Dry the peels in a cabinet drier until the desired texture is reached
and the moisture content is 15%. Record yield

Dehydrated Guavas
Firm rare ripe guavas

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, plastic laminates
1. Weigh and record as purchased weight. Wash thoroughly
2. Quarter the fruit using stainless steel knives to prevent discoloration
3. Remove seeds and sulfur for 20mins
4. Weigh edible portion; dehydrate at 65.6 oC (150o F) at a relative humidity of
25% and then at 71.1oC.
5. Final moisture content of the fuit should be from 5.9-6.6%
6. Sweat overnight in cheesecloth; Record yield, pack in plastic laminates and
store

Candied Guyabano
Laboratory Scale

Pilot Scale

Firm guyabano

1kg

10kg

Sugar

100g

10000g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags, colander, sauce pan, gas range, refractometer
1.
2.
3.
4.

Select firm, mature guyabano. Weigh and record

Peel and divide
Slice to about inch using stainless knife
Remove the seeds and soak at once in water as soon as possible to
avoid dscoloration

Candied Guyabano
5. Record edible portion weight
6. Prepare 60o Bx syrup and allow fruit slices to soak for 1 week,
boiling daily for 5 mins.
7. Cook over low fire until the syrup becomes sugary
8. Remove from the fire and separate the guyabano from the sugar.
9. Finish drying in the cabinet drier at 48.9-60 o C (12-140o F)
10. Cool and sweat in cheesecloth
11. Record yield and pack in polyethytlene bags, store

Dehydrated Jackfuit
Laboratory Scale

Pilot Scale

Ripe firm jackfruit bulbs

1kg

10kg

Sugar

100g

10000g

Sodium metabisulfte

1.43g

14.3g

Sodium benzoate

0.01g

0.10g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene bags,
colander, sauce pan, gas range, refractometer
1.
2.
3.
4.

Weigh and record as purchased weight of jackfruit

Cut ends firm ripe jackfruit bulbs to remove the seeds and splits on one side.
Get edible portion weight; steam blanch for 3 mins.
Prepare 35o Bx syrup and heat to 77-82oC (170-180o F) add fruit and metabi
(1.43 g per kg of fruits. Soak until equlibrium is attained (5hrs). Fruit to
syrup ratio is 1:1

Dehydrated Jackfuit
5.

Drain for 30 mins. Increase syrup concentration to 65 o Bx and heat

to 77-82oC; add fruit and 0.1% sodium benzoate, soak until
equilibrium attained (7hrs)
6. Drain for 10 mins; dip in hot water for 30 seconds; rinse off syrup
from fruit 3 times in running water, drain for 30 mins.
7. Dry at 54- 60oC (130-140o F) until moisture content is 16-20%
8. Sweat in cheesecloth ovenight
9. Record yield, pack n polyethylene bags. Store

Dehydrated Kamias
Laboratory Scale

Pilot Scale

Fim kamias

1kg

10kg

Sugar

100g

10000g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, plastic laminates,
colander, sauce pan, gas range,
1.
2.
3.
4.

Weigh and record as purchased weight of firm kamias

Wash and sort kamias; cut off tips. Weigh edible portion and ecord weight
Prepare a 40% syrup, (fruit to syruo ratio is (1:1 w/w)
Put kamias in boiling syrup and allow to boil for 5 mins. (start timing after
resumption of boiling)

Dehydrated Kamias
5. Let stand overnight in syrup
6. Drain kamias, adjust syrup concentration to 40% by adding refined
cane sugar and boil
7. To the adjusted boiling syrup, add the kamias. Remove from heat
and let stand overnight in syrup.
8. Repeat steps 5-7 everyday until there is no longer any change in
syrup concentration
9. Drain kamias to colander for 20mins. Immerse in boiling water 30
seconds to remove excess surface syrup, drain 20mins.
10. Arrange in screen trays and dry in cbinet drier at 48.9-60 oC for 5 hrs.
11. Remove drier, cool. Sweat overnight
12. Record yield, pack in plastic laminates and store

Dehydrated Kondol
Laboratory Scale

Pilot Scale

kondol

1kg

10kg

Sugar

100g

10000g

Lime solution

2g

20g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, plastic laminates,
colander, sauce pan, gas range,
1. Get as purchased weight of kondol. Peel kondol
2. Cut and reserve soft portions together with seeds. Re cord edible portion
weight.
3. Cut into inch slices and soak in lime stone (1 tsp per gallon of water)
overnight.
4. Wash thoroughly and soak in boiling water for 5 mins.

Dehydrated Kondol
5.
6.
7.
8.
9.
10.

Wash and drain

Cook kondol slices in syrup for 15 min. (1:1)
Soak in the syrup for 1 week, boil for 5 min. everyday
Drain on the last day
Dry at 65.6-71.1 oC (150-160o f) cool and sweat in cheese cloth
Record yield, pack in plastic laminates and store.

Candied Dehydrated Carabao Mangoes

Laboratory Scale
Ripe and firm mangoes

1kg

Sugar

100g

Sodium metabisulfate

0.10g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polypropylene bags,
colander, sauce pan, gas range, refractometer
1. Record as purchased weight of mangoes. Wash and sort firm ripe mangoes
2. Slice the mangoes along the lateral axis or into halves and scoop out the
flesh from each check.
3. Record edible portion weight
4. Prepare hot 40o Bx syrup (1:1 fruit-syrup) immerse the mango scoops in
the syrup with 0.1% sodium metabi fo 8-10 hrs

Dehydrated Kondol
5.

Drain mango scoops step-up the syrup to 50o Bx, heat the syrup
andscoops
6. Drain the mango soak the mango scoops for 8-10 hrs; step-up to 60 o
Bx heat the syrup and soak 8-10 hrs
7. Drain the mango scoops, rinse off the syrup from the mangoes 3
times in running water
8. Dry mango scoops in cabinet drier 48.8-60 oC for approximately 8
hrs or until moisture content of 15-20% is reached, for solar drying
dry mango in solar drier at approximately 70oC until 15-20%
moisture
9. Sweat mangoes in cheese cloth. Record. Pack in 0.003
polypropylene bags and store

Dehydrated papaya
Laboratory Scale

Pilot Scale

Ripe papaya

1kg

10kg

Sugar

100g

10000g

Citric acid

0.1g

1.0g

Sodium benzoate

0.01g

0.1g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, packaging
material, colander, sauce pan, gas range,
1.
2.
3.
4.

Wash and sort whole ripe papaya. Record as purchased of the papaya
Peel and cut into strips of 10cm by 1.5cm
Weigh strips and blanch at 96.7oC for 5 min.
Prepare 35o Bx syrup. Heat to 76.7-82.2oC (120-180o F) and add fruit
soak overnight (1:1)

Dehydrated Papaya
5.

Drain for 3o min. increase syrup concentration to 45 o Bx. Heat and

add fruit soak overnight.
6. Drain for 30 min. increase syrup concentration to 55 o Bx, add 1%
citric acid and heat 76.7- 82.2oC. Add fruit soak overnight
7. Drain for 30 min. increase syrup concentration to 60 o Bx, add 1%
citric acid and heat 76.7- 82.2oC. Add fruit soak overnight
8. Drain, dip in hot water for 2 seconds, drain and wash in running
water 3 times. Drain 30 min.
9. Sweat, record yield, pack and store

Dehydrated Pineapple
Laboratory Scale

Pilot Scale

Ripe pineapple

1kg

10kg

Sugar

100g

10000g

Citric acid

11.25g

112.5g

Sodium metabisulfite

1.125g

11.25g

Confectioner sugar

6.25g

62.5g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
colander, sauce pan, gas range,
1. Wash firm pineapple, weigh and record a purchased weight.
2. Peel to remove outer cover
3. Pass through a machine slicer to thickness of 1.5-2cm. Can be done
mannually
4. Remove eyes and core. Record edible portions

Dehydrated pineapple
5.
6.
7.
8.
9.
10.
11.

Soak n 40o Bx syrup concentration with 0.3% citric acid added based
on the weight of syrup for 18 hrs
Drain the fruit adjust the syrup concentration to 50 o Bx and boil.
Add 0.3% sodium metabisulfite to syrup and soak fruit 18 hrs.
Drain, wash the fruit w/ tap water and drain 30 min.
Dry the fruit in cabinet drier for 9-11.5 hrs at 60-71.1 oC. Sweat
overnight
Dip the fruit in confectioner sugar and remove excess
Sweat, record yield, pack and store

Candied Rimas
Laboratory Scale

Pilot Scale

Rimas

1kg

10kg

Sugar

8g

80g

lime

100g

1000g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
colander, sauce pan, gas range, refractometer
1.
2.
3.
4.

weigh and record a purchased weight.

Boil the whole fruit for 10min.
Peel, half and cut into slices. Record edible portions
Soak in lime water (1tbsp per gallon of water) ovenight.

Candied Rimas
5.
6.
7.
8.
9.
10.
11.

Wash thoroughly and blanch 5 min.

Drain and cook in syrup 60o Bx in 15 min.
Soak in syrup for 1 week, each day boiling the syrup in 15 min.
Cook over low flame until syrup is almost dry
Separate fruit slices from remaining syrup
Finish drying at 54.4-65.6oC (130-150oF). Weigh and record
Cool and pack in polyethylene bags. store

Dehydrated Santol
Laboratory Scale

Pilot Scale

Firm, ripe santol

1kg

10kg

Sugar

100g

1000g

Sodium metabisulfite

0.1g

1.0g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, plastic laminates,
colander, sauce pan, gas range, refractometer
1. weigh and record a purchased weight. Blanch firm ripe santol at 100 oC (212o
F) for 5 min.
2. Pare santol; slice in half and scoop out seeds; separate the seeds from the
flesh portions. Weight and record.
3. Dip santol halves in 0.1% metabi for 1 min.
4. Boil santol halves in 50o Bx for 3o min.

Dehydrated Santol
5. Soak overnight; drain 5 mins
6. Step-up concentration to 60o Bx; bring to boil santol halves and
syrup
7. Soak overnight; drain for 5 min.
8. Add sugar to syrup to make 70o Bx bring to boil santol halves and
syrup
9. Soak overnight; drain for 5 min.
10. Wash for 2 min. in running water, drain 5 min.
11. Dry 5-7 hrs in cabinet drier at 40-66oC (120-150o F)
12. Sweat in cheesecloth , Record, pack and store

Candied Tamarind
Laboratory Scale

Pilot Scale

ripe tamarind

1kg

10kg

Sugar

600g

6000g

Granulated sugar

100g

1000g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, packaging material,
colander, refractometer
1.
2.
3.
4.

weigh and record a purchased weight.

Peel whole. Get edible portion
Soak in syrup (2parts suagr:1 water) or 60o Bx for 3 days
Drain and soak in newly prepared syrup

Candied tamarind
5. Repeat 3-5 times till fruit s sweet
6. Drain and dry at 0-71.1oC (140-160o F). Record
7. Roll individually in granulated white sugar and pack. store

Dehydrated Tiessa
ripe tiessa

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth flour mill,
grinder , plastic laminates
1. weigh and record a purchased weight.
2. Peel the tiessa using stainless steel peeler, cut in halves and remove
seeds
3. Weigh and record edible portion
4. Slice tiessa thinly

Dehydrated Tiessa
5.

Spread on screened trays and dry at 60-70 oC (140-158 o f) until

brittle.
6. Pass through grinder
7. Pulverize using flour mill
8. Sweat, record, pack and store

Candied orange peels

Laboratory Scale

Pilot Scale

Ripe orange

1kg

10kg

Sugar

600g

6000g

salt

8g

80g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, cellophane,
colander, sauce pan, gas range
1. weigh and record a purchased weight. Scrape pulp from the peel of
orange
2. Get the weight of the peel and record under edible portions. Cover
peel with salt solution (1tbsp in 4 cups of water)
3. Weigh down w/ a plate to keep under water. Let stand overnight
4. Drain and wash

Candied orange peels

5.
6.
7.
8.
9.
10.
11.
12.
13.

Cover w/ cold water. Heat to boiling

Drain
Repeat steps 5-6 for 2-6 times
w/ kitchen scissor, cut out to petal shaped strips
Put 2 cups peel into sauce pan; 2 cups sugar and 1 cups water. Stir
until sugar dissolves
Cool slowly till the peel is translucent about 30 min. drain the peel
pieces of syrup
Dry in cabinet drier. Record
Roll in granulated sugar
Pack in cellophane

Candied pomelo peels

Laboratory Scale

Pilot Scale

Pomelo peels

1kg

10kg

Sugar

1g

10g

salt

20g

200g

Citric acid

15g

150g

Sodium benzoate

2.3g

23g

Neco FD%C apple green food color

1.5g

15g

Equipment/ materials:
Triple beam balance, knife,, polyethylene, colander, sauce pan, gas
range refractometer

Candied pomelo peels

Procedure:
1. weigh and record a purchased weight.
2. Wash and remove albedo portion
3. Get edible portion weight (weight of peel free of albedo)
4. Slice into 3/8 squares

Candied pomelo peels

5.
6.
7.
8.
9.
10.
11.
12.
13.

Soak overnight in 2% brine solution

Wash several times with tap water
Boil for 15 min. n 3changes of water. Drain
Boil for 5 min. n 35o Bx syrup (1:1.5) add o.15% weight of syrup food
color. Soak overnight
Drain. Adjust to 45o Bx. Add 1% citric acid by weight of syrup. Boil in
syrup for 5 min. soak overnight
Drain. Adjust to 55o Bx. soak overnight
Drain adjust to 65o Bx. Add 0.1% benzoate by weight syrup. Boil for 5
min. soak for 2 days
Boil in last syrup concentration for 5 min. drain. Pass very briefly in
boiling water. Drain
Packed

Processing of dehydrated Vegetables

Dehydrated Cabbage
cabbage

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethelene
bags,, sauce pan, gas range
1. weigh and record a purchased weight.
2. Remove the tops of the fresh, whole carrots
3. Wash
4. Peel carrots

Dehydrated Cabbage
5.
6.
7.
8.
9.
10.

Wash
Shred the leaves to inch thick
Steam for 1 min.
Dry to 5-6% at 60-70oC (140-160o F)
Sweat and weight. Record
Pack and store

Dehydrated Dried Carrots

Laboratory Scale

Pilot Scale

carrots

1kg

10kg

cornstarch

0.02g

2.0g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags, , sauce pan, gas range
1. weigh and record a purchased weight.
2. Trim approximately from outer leaves of fresh cabbage head if
damaged or discolored
3. Quarter the heads and removed the core if heavy or coarse

Dehydrated dried Carrots

5.
6.
7.
8.
9.
10.
11.

Weigh peeled carrots and record under EP weight column

Steam blanch for 2 min. at 71.1-79.4oC
Cut into uniform dice
Dip into 2% starch solution immediately prior to drying
Dry at 65.6-71.1oC (150-160 o F) until 12% moisture attained
Sweat in cheesecloth and weigh. Record
Pack and store

Dehydrated Cauliflower

cauliflower

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, packaging
material , sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Trim and remove foreign materials. Wash cauliflower head
3. Weigh and record reading under EP column

Dehydrated dried Carrots

4. Break or cut into smaller pieces
5. Blanch in steam or boiling water for 5 min.
6. Load into trays and dry at 60oC (140o F) until weight remains
constant
7. Cool and record. Pack and store

Dehydrated Celery

celery

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, packaging
material , sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Select celery w/ tender stalks and free from fibers
3. Trim stalks, wash and slice.

Dehydrated Celery
4. Weigh and record under EP column
5. Blanch in boiling water for 3 min. to make it tender. The leaves of
celery need not be blanched
6. Placed on trays. Celery leaves are placed on trays separated from
slced stalks
7. Dry at 60oC
8. Cool and record
9. Pack and store

Dehydrated Okra

okra

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, packaging
material , sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Cut large lengthwise in quarters or halves. Small pieces may be dried
whole
3. Weigh prior to blanching and record in EP column

Dehydrated Okra
4.
5.
6.
7.
8.

Blanch in boiling water for 3 min.

Rinse in cold water. Drain
Dry at 60oC (140o F)
Cool and record
Pack and store

Dehydrated peas

Immature peas

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, jars , sauce pan,
gas range
1. weigh and record a purchased weight under AP weight column.
2. Separate peas from pods or vines
3. Weigh the separated peas and record in EP column

Dehydrated Peas
4.
5.
6.
7.
8.

Blanch in steam for 4 min.

Spread on trays in layer about 1 deep
Dry at an optimum temp 63oC (145o F) until crispy
Cool the dried peas and record
Pack to jars and seal and store.

Dehydrated Saluyot Powder

saluyot

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags , sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Wash fresh saluyot through slow running water
3. Destalk leaves at its base

Dehydrated Saluyot Powder

4.
5.
6.
7.
8.
9.

Blanch in 2 min.
Wash quickly in cold water to avoid overcooking in leaves
Dry at 60-80oC until moisture content is 8%
Grind for 30 seconds or until desired fineness is achieved
Weigh powdered samples and record
Place in polyethylene bags and Store

Dehydrated String beans

Laboratory Scale

Pilot Scale

String beans

1kg

10kg

Sodium bicarbonate

5g

50g

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags
1. weigh and record a purchased weight under AP weight column.
2. Wash fresh immature string beans in running water
3. Select tender string beans, nip and break to desired lengths

Dehydrated String beans

4.
5.
6.
7.
8.

Weigh string beans prior to blanching and record in EP column

Blanch in 0.50% sodium bicarbonate solution for 5 min.
Spread on trays in single layer
Dry string beans at 54.4-65.1oC (130-150o F) until it is brittle
Cool and record yield. Pack and store

Dehydrated Tomatoes

tomatoes

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags
1. weigh and record a purchased weight under AP weight column.
2. Select ripe, mature and firm tomatoes
3. Wash and slice into inch thickness

Dehydrated Tomatoes
4.
5.
6.
7.

Weigh after slicing and record in EP column

Expose to sulfur fumes for 25 min.
Arrange in screen trays and dry at 65.5oC or below
Cool the tomato. Record and Pack

Powdered Squash

Mature squash

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags, sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Wash and peel the squash
3. Cut into hales. Remove the seeds and seed cavites

Powdered Squash
4.
5.
6.
7.

Weigh after slicing and record in EP column

Slice or shred into pieces about inch thick
Steam- blanch on trays until heated through
Dry blanch slices at 60-71.1oC (140-160o F) until 5% moisture
content is attained
8. Cool and grind immediately. Weigh and record
9. Screen the ground product to remove the coarse particles, which are
further reground
10. Pack and store.

Processing of Dehydrated Spices

Dried Red Bell Pepper Dices

Red bell pepper

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags, sauce pan, gas range
1. weigh and record a purchased weight under AP weight column.
2. Wash the fresh bell pepper thoroughly
3. Cut into halves, remove the cores, seeds and pithy placentas

Dried Red Bell Pepper Dices

4.
5.
6.
7.
8.

Wash again and weigh edible portion

Cut into dice
Divide into lots and steam blanch for 4 min.
Cool by washing w/refrigerated water
Spread over screen trays and dry at 65oC in cabinet drier to moisture
content 5.0% or when brittle.
9. Cool and sweat. Record yield
10. Pack and Store

Powdered Garlic

Garlic bulbs

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, polyethylene
bags,
1. weigh and record a purchased weight
2. Separate bulbs into segments
3. Peel segments

Powdered Garlic
4. weigh edible portion
5. Arrange in trays in cabiner drier at 71.1-82.2 oC until 3.5% moisture
is attained
6. Pulverize the dried products
7. Sweat and Record yield
8. Pack and Store

Powdered Onion

onion bulbs

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet drier, cheese cloth, packaging
material, flour mill
1. weigh and record a purchased weight
2. Wash, peel and remove roots of onions
3. Weigh and record edible portions weight of onions

Powdered Onion
4. Cut crroswise inch rings
5. Arrange in trays and dry in a cabinet drier at 71.1-82.2 oC (160-180o
F) until 3-5% moisture is retained
6. Pulverize crispy onion flakes
7. Sweat and Record
8. Pack, Seal and store

Powdered Ginger

Ginger rhizomes

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, vacuum oven, cheese cloth, polyethylene
bags,
1. weigh and record a purchased weight
2. Wash ginger rhizomes thoroughly
3. Scrape the screen lightly

Powdered Ginger
4. Weigh edible portion of ginger
5. Cut uniformly into 1/8 inch thick
6. Arrange in trays and dry in vacuum oven at 76.7oC (170o F) until 35% moisture is retained
7. Pulverize and record
8. Sweat, Pack and store

Processing of Dehydrated Root Crops

Dehydated Diced Potato

Laboratory Scale

Pilot Scale

Potatoes

1kg

10kg

Sodium metabisulfite

2g

200g

Equipment/ materials:
Triple beam balance, knife, cabinet dryer, cheese cloth, polyethylene
bags, sauce pan, gas range
1. weigh and record a purchased weight
2. Peel potatoes, trim of blemishes and place in container w/ water
3. Get edible portion weight

Dehydrated Diced Potato

4. Dice the potatoes (1/2x1/2x 1/8) immediately placed them in
container w/ water
5. Incorporate 0.2% sodium metabi in hot water and immediately
blanch the potatoes at 93.3-100oC to inactivate enzyme peroxidase
6. Dry at 60oC for 10-40hrs to 20-25% moisture content
7. Pass the dried product through a screen tray to remove small pieces
8. Sweat and record
9. Pack in polyethylene bags and store

Potato Flour
Laboratory Scale

Pilot Scale

Potatoes

1kg

10kg

Sodium metabisulfite

2g

200g

Equipment/ materials:
Triple beam balance, knife, cabinet dryer, cheese cloth, polyethylene
bags, sieve, grinder
1. Get as purchased weight of potatoes
2. Scrub and wash potatoes in water
3. Cut the tuber into half and steam blanch for 20 min.

Potato Flour
4. Pare the skin; slice thinly into centimeter thick. Record edible
portion
5. Soak in 0.2% sodium metabi for an hour
6. Dry at 65.5oC (150o F) until 9% moisture content
7. Pass through grinder
8. Pulverize using flour mill
9. Pass through a sieve (80 mesh)
10. Sweat and Record
11. Pack and Seal. Store

Dehydrated Powdered Sweet Potato

Laboratory Scale

Pilot Scale

Sweet Potatoes

1kg

10kg

Citric acid

2g

200g

Equipment/ materials:
Triple beam balance, knife, cabinet dryer, cheese cloth, plastic
laminates
1. Get as purchased weight of sweetpotatoes
2. Wash the sweet potatoes and drain. Cut in halves
3. Blanch for 20 min. using steam

Dehydrated Powdered SweetPotato

4.
5.
6.
7.
8.
9.
10.
11.
12.

Peel and get edible portion weight

Dip in 2% citric acid solution for 3-5 min.
Slice 3mm thick
Dip in 2% citric acid for 3-5 min.
Drain
Dry at 60-70oC in cabinet drier until brittle
Pulverize the dried product
Sweat and record yield
Pack and store

Dehydrated Powdered Ubi

Ubi

Laboratory Scale

Pilot Scale

1kg

10kg

Equipment/ materials:
Triple beam balance, knife, cabinet dryer, cheese cloth, polyethylene
bags, gas range, sauce pan, slicer
1. Get as purchased weight of ubi.
2. Wash the ubi in running water.
3. Boil in water until soft

Dehydrated Powdered Ubi

4. Peel the ubi and pass through a slicer. Record edible portion weight
5. Dry in cabinet drier at 76.7oC (170o F) until constant weight is
obtained or until brittle
6. Pulverize and Sweat. Record yield
7. Pack and Store