1300 W. Olympic Blvd Suite #307, Los Angeles, California 90015 U.S.A Tel. (310) 271-1954


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Food Processing Facility

Changing regulations and market trends are creating a significant need for research to ensure the safety of ready-to-eat food products. The burden-of-proof for ensuring product safety is continuing to increase for food processors, who must, in many cases, prove the safety of a product/process via either inoculated challenge studies or validated microbial models. However, the vast majority of food processors lack the facilities or capacity to meet this need. Additionally, the application of basic research results (at the level of a Petri dish) to a real-world process (at the commercial, manufacturing level) is simply too great of a leap for processors to make without evidence that the results can be scaled-up. Our Food Processing Facilities Construction plan ensures that your business meets all regulations and codes. In a typical food processing facility, there are dozens of machines working to package fruits, vegetables and other safely.

What type of machines are required for each type of food exactly?

Frozen food products need to be placed in a refrigerated vacuum system so the ice in the product is sublimated into water vapor. This way the finished product retains the color, shape, flavor and nutritional value of the original ingredient better than other methods of drying. If your looking to save a buck or two, drum dryers operate at a relatively low temperatures to produce dried product in powder or flake form. The product reconstitutes immediately and retains most of its flavor, color and nutritional value, at an economical price. Individually Quick Frozen of IQF products are frozen while spread in a single layer on a slowly moving conveyer through sub-zero air. The result is a free-flowing frozen material that can be easily handled. IQF herbs have all the taste and color of fresh herbs, while IQF vegetables maintain the color, flavor and particle integrity of the fresh product. Infused products have had their natural moisture replaced with sugar or other humectants. Fruits are most commonly sugar-infused. These products retain their fresh color and take on a sweet flavor and a moist characteristic that does not harden or stale. Air-dried products are dehydrated under a constant stream of warm air until the moisture content is reduced. Herbs, spices, vegetables and fruits can all be air-dried. These products are free-flowing and retain much of the natural color and flavor of the fresh product.

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