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The Indian Institute of Himalayan Bio-resource Technology (IHBT), a CSIR centre at Palampur, has introduced ‘lifelisation’ technology in the country that can help horticulturists of the state and also change the way people eat snacks in our country. It had been introduced in India for the first time by their institute. If lifelisation technology was adopted, the shelf-life of many perishable fruits and vegetables could be increased upto six months.
Lifelisation technology: In the lifelisation technology, the fruits or vegetables are super cooled after which the water content in them gets converted into crystallised form. The crystallised water can be then removed from the fruit or vegetable. With water removed from the fruit and vegetable, the weight is reduced to just one to two per cent of original. However, the nutritional loss is just a maximum upto 10 per cent. Even after removing the water content, the original taste of fruits and vegetables is retained. Since the weight is reduced to just 1 to 2 per cent. These are easy to carry, the shelf-life increases to about six months and the nutrition is retained.
Benefits: The IHBT scientists are of the view that if the technology is promoted by the government it can change the way people consume snacks in the country. Corns produced through the lifelisation technology at the centre in Palampur were experimentally distributed to people of the region and they were accepted very fast. Since no chemical processing and or additives are used in this technology, the fruits and other crops processed through this technology are healthy to eat.
By: Dr. Vivek Rana ProfileResourcesReport error
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