Freeze Dried
Freeze-drying is a process where material food products are placed in a deep refrigerated vacuum system and ice crystals in the food product are sublimated into water vapor, while the cell structure of the original product remains same. Although freeze dried food are small and light-weight. Studies show that, the high nutrition value found in the fresh food remain almost at the same level as after freeze-drying.
Air Dried
Air drying dehydrating process. Dehydrator equipment circulates hot air evenly throughout, that can remove bacteria-forming and moisture. This process preserves food for much longer than its ordinary shelf life.
while dehydration the five main factors are considered which should not be lost such as colour, odour texture, taste and nutrient values of food product. We use technology to maintain the nutritional values of the food product and to concentrate the nutritional values of the food product.
Freezing
Freezing is a food preservation process in which the food is exposed to a temperature below its freezing point, normally this point is between -18ºC and -35ºC, although this will depend on the type of food product to be frozen. The purpose of this process is to eliminate all activity of micro-organisms or bacteria in the food without significantly altering its nutritional content, and thus its spoilage. In addition, freezing significantly reduces chemical and enzymatic activity, such as oxidation of the food.
After harvesting the Fruits and Vegetables they are cleaned and placed in a cooling tank to freeze them with advanced technology and then pack.