Dehydration and Freezing in Food Preservation

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Dehydration and Freezing in Food Preservation

Foodstuffs, fresh vegetables and fruits always face the spoilage. How to preserve the overall quality of the food over a certain duration known as shelf life is one of food processing objective.

Latest News
A pilot IQF has been built

As previously announced, in order to be more specialized in IQF and cold room, a standardized configuration exhibition room has been built now. A pilot IQF freezer is constructed, food freezing test demonstration is available at any time. Fusheng or RefComp compressors, either screw or piston, and the most technology advantage parallel two stages screw compressor unit are showing. More... Read More

Vacuum cooler is in producing schedule

Vacuum precooling is the most practical way to precool vegetables to attain optimum shelf life due to quick and efficient precooling periods of 15 to 45 minutes. With a vacuum cooler, removal of field heat immediately following harvest, which accelerates the deterioration and senescence processes, increases vegetables shelf life. The more surface area that the product has compared to... Read More

Give a warm hug to June

Goodbye, May; Hello, June! In the past May, apart from domestic market, we were proud that another completed pasteurization and cooling was delivered on time. Also, standard refrigeration unit’s showroom for air blast freezer was built in schedule. Goodbye, COVID19! Midsummer begins in June. May all good things come to you as expected.     

Focus on quick freezing specialty, Technology wins the future

IQF or Individual Quick Frozen is a flash freezing, in which the temperature is reduced until its thermal center reaches −18℃. it results lowering the water activity (aw) of the food, inhibiting the spoilage by microorganisms and/or chemical reactions. The equipments corresponding to Individually Quick Frozen involves air blast tunnel freezer, fulidized bed freezer, and spiral air... Read More

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