Automated Processing Flowchart
We combine mechanical speed and manual auditing to guarantee the highest export-grade dehydrated vegetables.
Grading & Peeling
Freshly harvested onions and garlic bulbs from Gujarat farms are audited. Soil, roots, and loose skins are filtered out. The crop bulbs are then run through automatic dry peeling lines that gently slice off top-tails and outer skin layers using pneumatic pressure.
Washing & Slicing
Peeled crops enter a continuous water washer to remove agricultural debris. Cleaned bulbs flow to precision slicing machines where they are cut into uniform slice dimensions. Slicing uniformity is crucial to ensure even heat dehydration.
Hot Air Drying
Vegetable slices are transferred to automated belt-conveyor tunnel dryers. Clean hot air is blown through the beds at controlled temperatures (ranging from 55°C to 80°C). This process slowly extracts water content without burning the slices, retaining natural color and oil values.
Kibbling & Sortex
Dry onion slices are fed into kibbling mills to crush them into flakes. The flakes pass through high-frequency magnetic separators to extract micro-metals, followed by Sortex optical color sorters that eject dark skin, foreign debris, and discolored particles.
Sizing & Sifting
The dry sorted kibbled vegetables flow through multi-stage vibrating sieves to split products into precise commercial sizing ranges: Flakes (5-25mm), Chopped (3-5mm), Minced (1-3mm), Granules (0.2-1mm), and Powder (100 mesh).
Safety Packing
Finished products are immediately sealed in double polyethylene food-grade inner liners. Outer safety is secured by multiwall paper bags or high-strength corrugated boxes to protect the contents from moisture during sea-freight transport.