Process Flow

There are nine major stages in the process

1. Pretreatment of raw materials 2. Weighing ingredients according to a certain proportion or formula 3. Cooking 4. Cooling 5. Filling 6. Sterilization 7. Freezing 8. Sublimation drying 9. Desorption drying.The freezing Phase is the most critical in the entire freeze-drying process.

Pretreatment of raw materials

Pre-processing of ingredients includes preliminary processing of different categories of ingredients, selection of clean and usable parts and washing, draining.

Weighing ingredients according to a certain proportion or formula

This stage including weighing the ingredients according to the client's custom product needs and custom recipes, and adjusting the entire production line to produce the final food with the right mix and taste

Cooking

Food cooking is a very important part of the whole process. We creatively cook delicious, nutritious and safe meals based on our own experience and the capabilities of the invested equipment.

Cooling

Cooked food is rapidly cooled to ensure maximum integrity of the active ingredients of the food. This step may also be required for ingredients that do not need to be cooked as accurate temperature control and duration of maintenance are important in the food production process.

Filling

With the invested equipments our factory can automatically fills cooked food into pre-determined containers, ensuring no spillage and contamination during the filling process.

Sterilization

Sterilization destroys all microorganisms on the surface of food or in a drink to prevent disease transmission associated with the use of that item. Howerver,the posibility is very little.This is likely due to the wide margin of safety associated with the sterilization processes used in healthcare facilities. The concept of what constitutes “sterile” is measured as a probability of sterility for each item to be sterilized.We take food very seriously, after all people take food as their heaven

Freezing

The freezing phase is the most critical in the entire freeze-drying process. It is important to freeze foods rapidly in order to avoid the formation of large ice crystals, which deteriorate the final product quality.

Sublimation drying

To understand the concept of sublimation drying, we first need to understand the concept of sublimation. Sublimation is the process of directly changing a solid to a gas without passing through its liquid phase. In other words, without changing its phase, a substance goes directly from the state of solid to the gaseous state.
In this way, the sublimation of the solid phase is followed by condensation in the gas phase.

Desorption drying

Don't you want to keep it fresh, sound and tasty? How to make it happen? We use the technology of desorption drying as this step is also a important one to make food safer, especially if you use a vacuum oven. It is particularly important in the case of fruits and vegetables that have just been harvested, when the product is very moist, flexible, and in high demand, but the large desorption drying is the best way to keep food in the refrigerator.