GOVPH

It is an equipment that adopts a system where the sealed food material is immersed in low-temperature coolant, such as brine or alcohol, that recirculates and comes in direct contact with the surface of the food package.

The high heat transfer coefficient between solids and liquids enables this equipment to cool materials faster than cold air-freezing systems can.

The Immersion Freezer is a cost-effective equipment: The fast cooling rate conserves electricity, while recirculation maximizes the use of the coolant. This cost-saving technology adds to the efficiency of the food industry.

Target Sector: Food

Researcher:

Project Leader: Ms. Nelia Elisa C. Florendo (ITDI)
In charge of Fabrication: MIRDC

Engr. Jose B. Ferrer
Engr. Isidro D. Millo
Engr. Francis C. Dime

(in co-implementation with ITDI; in cooperation with PMEDSO)

An equipment used to sterilize food products stored in glass, tin cans, and retortable pouch.

It employs thermal processing for the commercial production of stable food products which are packed in retort pouches (flexible packaging material that can withstand high processing temperature, 1200C or higher).

It consists of a vessel that holds the food during processing, an elevated water and water pump that supply water for heating and cooling, and an air compressor that controls pressure in the retort.

The use of this equipment involves the sterilization of food stored in glass, tin cans, and mostly those in retort pouches.  An effective sterilization process with the use of the Water Retort extends shelf life of food resulting to reduced wastage and increased safety to the consumers.

Target Sector: Food

Researcher:

Project Leader: Ms. Nelia Elisa C. Florendo (ITDI)
In charge of Fabrication: MIRDC

• Engr. Jose B. Ferrer
• Engr. Isidro D. Millo
• Engr. Francis C. Dime
• Engr. Ronnie S. Alamon

(in co-implementation with ITDI; in cooperation with PMEDSO)

An equipment used to sterilize food products stored in glass, tin cans, and retortable pouch.

It employs thermal processing for the commercial production of stable food products which are packed in retort pouches (flexible packaging material that can withstand high processing temperature, 1200C or higher).

It consists of a vessel that holds the food during processing, an elevated water and water pump that supply water for heating and cooling, and an air compressor that controls pressure in the retort.

The use of this equipment involves the sterilization of food stored in glass, tin cans, and mostly those in retort pouches.  An effective sterilization process with the use of the Water Retort extends shelf life of food resulting to reduced wastage and increased safety to the consumers.

Target Sector:  Food

Researcher:

Project Leader: Ms. Nelia Elisa C. Florendo (ITDI)

In charge of Fabrication: MIRDC

Engr. Jose B. Ferrer
Engr. Isidro D. Millo
Engr. Francis C. Dime
Engr. Ronnie S. Alamon

(in co-implementation with ITDI; in cooperation with PMEDSO)