IQF stands for “Individually Quickly Frozen” as each individual piece of food is frozen fast and individually. It is a well-known and efficient technology used for quickly freezing products such as vegetables, berries, seafood, meat, dairy, and pasta. This is the most common method of freezing individual pieces of small food items in order to achieve a high quality, natural looking...

Vegetable juices are sometimes acidified with organic or mineral acids to reduce the pH, so that a milder heat treatment (pasteurisation) is then possible. Some low acidity juices are blended with high acid juices such as tomato, rhubarb, citrus, pineapple or sauerkraut, so that they are acidic enough to only require pasteurisation. Some vegetables may be blanched prior to acidifying and...

Drying is the oldest method of preserving food. Throughout history, the sun, the wind and a smoky fire were used to remove water from fruits, meats, grains and herbs. By definition, food dehydration is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria. Nutritional Benefits of Dried Food Dried foods are tasty,...

Freeze drying is a specialized preservation method that was initially industrialized to preserve pharmaceuticals for battlefield applications. It is now broadly applied to enable the long-term stability of various fast-moving consumer goods, including medicines and food products. Traditional preservation methods involve dehydrating materials by gradually heating them to remove moisture, but...

The drying oven is one of the important components in the Lyophilization Equipment, and its performance directly affects the performance of the entire Lyophilization Equipment. The freeze-drying box of Lyophilization Equipment is a rectangular or drum type, which can be cooled to about -40C. It can be heated to a vacuum-sealed high and low temperature box body of about +50C. The bottom of the...