1. Facility
  2. General Processing
  3. Filing and Packing
  4. Retort
  5. Dry Process and Packing
  6. Preparation
  7. Spray Drying
  8. Thermal Processing
  9. Extrusion
  10. Non-Thermal Processing
  11. Analysis

Facility Overview

Click on each room to find out more.

General Processing Room Spray Drying Room Filing and Packing Room Thermal Processing Room Retort Room Extrusion Room Dry Process and Packing Room Non-Thermal Processing Room Preparation Rooms (Meat, Seafood & General) Analysis Room

Non-Thermal Processing Room

Evolving consumer tastes have led to the emergence of novel non-thermal food processing techniques. These techniques help to address the undesirable alteration of food flavour, colour and texture during the thermal processing stage.

Equipment

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Freeze Dryer

 

Specifications

  • Shelf area: 1.0 m2
  • Capacity: 20 – 40 kg frozen feed per batch
  • Sublimation capacity: Up to 1.6 kg H2O/hr
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Pulsed Electric Field (PEF) System

 

Specifications

  • Allows for batch treatment of solids and continuous treatment of liquid products
  • Flexibility in changing the treatment parameters such as field strength, specific energy input and sample size
  • Capacity:
    • Batch mode: Up to 10 kg per batch
    • Continuous mode: Up to 250 L per hr
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Blast Freezer

 

Specifications

  • Capacity: Up to 85 kg
  • Blast Chill: from +90°C to +3°C
  • Blast Freeze: from +90°C to -18°C
Photo of Vacuum Dryer

Vacuum Dryer

 

Specifications

  • Shelf area: 5m2
  • Capacity:
    • Up to 16 trays
    • Tray dimensions: 650 mm (L) x 450 mm (W) x 50 mm (H)
  • Ultimate vacuum pressure: 0.2 mbar absolute
  • Heating Plate temperature: 30 – 90°C

Get in Touch

We look forward to serving you and your food innovation needs.
Reach out to us for a discussion at hello@foodplant.com.sg.

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