Dosage : 10ml/ltr. i.e 1% of R.O Water used.

Over time, an understanding emerged and today we have a solid scientific understanding of how water impacts on product quality and safety. We now know that the water content is less important than the specific behavior of the water. GS steaming process is nothingbut reduction of Vapour Pressure in water with Nano ionic Liquid Solution ( TERiON ) and also the expand the water tendency to evaporate. The concentration of water can also be reduced by the addition of other substances including salt and sugar. Many of these methods have been used long before. Reducing the vapor pressure of a food product may be achieved through a number of methods. The most obvious is by partial removal of water in the food product using a variety of unit operations or processes. TERiON gently and cost effectively reduce the (aw ) values with out changing process flow or technical updation by experts. In fact Gs Steaming is a Post harvest Process applicable to almost all veggie, egg, fish and animal flesh along with Deep Drying or Deep Freezing. The product’s Shelf in room temp or chilled or frozen is the deciding factor to set the combination of
Steaming + drying or Steaming + frozen