Technology & Innovation

Our fully automated heat pump dehydration system ensure batch-level consistency, purity, and export-grade quality.

Heat Pump Dehydration Process

To provide high-quality, naturally sourced dehydrated food products that are eco-friendly and sustainably produced, preserving maximum nutritional value at affordable prices. We strive to lead in food preservation innovation, reflecting our dedication to continuous advancement.
Ideal for energy-efficient bulk processing.

Pre-Processing

Selection, washing,
and cutting of produce

Blanching
(for Vegetables)

Optional step to
inactivate enzymes

Tray Loading for Heat Circulation

Placing produce
onto trays

Heat Pump Operation

Heat Pump
Operation

Heat transfer and
air circulation

Drying Process

Gradual reduction of
moisture content

Cooling

Cooling produce to room temperature

Final Airtight
Packaging
for Shelf Stability

Storing in airtight
containers

Pre-Processing

Selection, washing,
and cutting of produce

Blanching
(for Vegetables)

Optional step to
inactivate enzymes

Tray Loading for
Heat Circulation

Placing produce
onto trays

Heat Pump Operation

Heat transfer and
air circulation

Drying Process

Gradual reduction of
moisture content

Cooling

Cooling produce to room
temperature

Final Airtight Packaging
for Shelf Stability

Storing in airtight
containers

Output Products:

Heat Pump Drying: Dehydrated Onion, Spinach Powder, Garlic Flakes

Advantages of Heat Pump Dehydration

  • Energy Efficiency: Heat pumps use less energy than conventional drying methods.
  • Quality Retention: Maintains flavour, colour, and nutritional value better than other drying methods.
  • Controlled Environment: Ensures batch-to-batch uniformity., reducing the risk of spoilage.

The Freeze-Drying Process

To provide high-quality, naturally sourced dehydrated food products that are eco-friendly and sustainably produced, preserving maximum nutritional value at affordable prices. We strive to lead in food preservation innovation, reflecting our dedication to continuous advancement.

Pre-Processing

Selection, washing,
and cutting of produce

Freezing

Rapid freezing
at -40°°C to -50°°C

Primary Drying
(Sublimation)

Moisture removal in
a vacuum chamber

Secondary Drying
(Desorption)

Residual moisture removal

Cooling

Cooling to room
temperature

Packaging

Airtight packaging for
preservation

Pre-Processing

Selection, washing,
and cutting of produce

Freezing

Rapid freezing
at -40°F to -50°F

Primary Drying
(Sublimation)

Moisture removal in
a vacuum chamber

Secondary Drying
(Desorption)

Residual moisture removal

Cooling

Cooling to room
temperature

Packaging

Airtight packaging for
preservation

Output Products:

Freeze-Drying: Strawberry Powder, Kiwi Slices, Lemongrass Powder

Advantages of Freeze-Drying Process

  • Scalable for Demand: Efficiently handles large orders and seasonal surges, benefiting bulk buyers and large-scale processing.
  • Excellent Nutrient and Taste Preservation: This process accurately retains flavour, colour, and nutrition of fruits and vegetables.
  • Convenience and Variety: Supports quick, easy meals and allows freezing of almost any fruit or vegetable.
  • Year-Round Availability: Makes seasonal produce accessible throughout the year, ensuring consistent supply.
  • Waste Reduction: Extends usability of products, significantly cutting down food wastage globally.
  • Suitable: Suitable for pharmaceutical and premium-grade food use.