"Molding the Future of Metal Industries"
|
The Vacuum Evaporator has an 80-liter capacity that uses an LPG-fired burner as heat source and a vacuum pump that sucks out the water vapour. This equipment produces food products such as evaporated milk and tomato paste for ketchup. Vacuum evaporation effectively preserves concentrated solid and liquid products so that shelf life is prolonged without sacrificing product quality. Vacuum evaporated products have reduced weight and volume minimizing packaging requirement.
Target Sector: Food Processing
Engr. Jose B. Ferrer Registry No./Utility Model: Application on-going |
"Molding the Future of Metal Industries"
|
It is a machine typically made up of a frying vessel, an oil pre-heating vessel, a vacuum pump, and a control panel that is designed to deep-fry fruits, vegetables, fish and meat. Vacuum frying is a method that uses less oil and requires no preservative. Vacuum-fried food products have reduced oil and water contents so that a high quality crisp texture is achieved while flavour consistency and color of food are maintained. Vacuum frying is a method that will enhance the performance and productivity of Food Processing Firms (FPFs). Target Sector: Food Processing Engr. Jose B. Ferrer Registry No./Utility Model: Application on-going |
"Molding the Future of Metal Industries"
|
This equipment utilizes the drying process, which preserves samples by means of the removal of water. After the material is frozen, it is placed on trays in the vacuum chamber where just enough heat is added and the surrounding pressure is reduced to allow frozen water in the material to sublime. With reduced moisture content, the growth of microorganisms is inhibited. Thus, sample’s shelf-life is extended. Freeze drying is a method that will enhance the performance and productivity of Food Processing Firms (FPFs). Target Sector: Food Processing MIRDC Project Team in charge of fabrication: Engr. Jose B. Ferrer Registry No./Utility Model: Application on-going |
"Molding the Future of Metal Industries"
|
"Molding the Future of Metal Industries"
| Vacuum Packaging Machine |
It extends the shelf life of food, thus significantly protects food from spoilage.
It inhibits growth of anaerobic microorganisms by removing most of the air that surrounds the food product.
The machine is advisable for long-term storage of dry food, and short-term preservation of vegetables, meat, and liquids.
The Vacuum Packaging Machine cuts losses due to food wastage. Wastage reduction will eventually be translated to higher income and more viable business.
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)
