Insects like beetles and moths attack the dried food products. Prevention can be done when product is kept in air tight containers and hygienic conditions.
Storage and curative steps for dried food products
Heating: Dried fruits are to be dipped in hot water and dried at 54-65°C in water containing salt solution (dilute) or NaHCO3 can also be used for short time, then remove and re-dry it. It destroys insects and their formative stages.
Fumigation: The dried product is exposed to fumes or chemicals like ethylene dichloride, ethylene oxides, carbon tetrachloride and it kills insects including their eggs.
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