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Causing least damage to the basic material compared to any other preservation technique. |
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Zero condensate drainage & heat stress in the process as there is no moisture or heat generation in the method. |
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Environment friendly process. |
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”Time of Exposure” is the only factor that needs to be checked. |
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Speedy Process. |
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Sterilizes product of various dimensions. |
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Product can be used immediately. |
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Does not leave any residual fumigants. |
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Can sterilize heat sensitive products. |
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Inhibits sprouting of tuber, bulbs & rhizomes in Onion & Potato. |
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Extends shelf life by purging damage due to insect disinfestations & microbial load in cereals & legumes. |
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Delays early ripening in fruits like mangoes. |
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Eliminates pathogens & parasites like E Coli & Salmonella. |
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Thoroughly sanitizes spices & condiments. |
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Eliminates the quarantine barrier. |
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