**3.1 Dipping**

This technique is the oldest commercial technique but still relevant until now. The concept of dipping technique is by immersing the fresh food produce into the coating solution to allow complete wetting of the surface of the food material. After that the coating solution is drained out to remove excess coating from the food surface. Finally the fruit is dried to form a well intact coating with the food surface. This can be applied to a wide range of viscous coating solutions.
