Technologies
The various technologies, which have been developed through the sustained and dedicated efforts of scientists at DFRL, encompass the following
- Retort pouch processing technology
- High temperature short time (HTST) preservation technology Cold shock dehydration technology
- Food additive technology
- Accelerated freeze drying technology
- Pneumatic drying technology
- Flaking technology
- Fluidised bed drying technology
- Spray drying technology
- Hurdle process technology
- Intermediate moisture food processing technology
- Extrusion technology
- Compressed food technology
- Combination dehydration technology
- Stack encapsulation technology
- Post harvest technologies for shelf life extension of fresh produce
- Minimal processing technologies for fresh produce Food irradiation technology
- High pressure processing technology
- Pulsed electric field technology
- Micronisation technology