Process Engineering

NPAC has successfully designed, installed and commissioned either single machinery or the entire production line (from cooking to packaging) for the following:

• Moon Cake Manufacturing/Automation Line
• Custard cake Production Line
• Dessert , Pudding and Mini-Cup Jelly Production Line
• All kinds of Sauce Cooking Systems • Soy Sauce Cooking Systems
• Ready to Eat Meal Systems
• Army Retort Pouch(Combat Rations) Production Facilities
• Instant Noodle(Fried/Non-Fried) Production Line
• Fresh Noodle line
• Others

 

One of our more recent project :

 

The conventional way of processing aircraft meals utilizes the blast chill concept which requires a tremendous amount of energy for the cooling, storage (chiller) and transportation (chiller trucks) of food. Also airline companies are limited in the food they can provide due to the limited resources they have when they are not in their home hub. They food selection depends solely on what the destination central kitchen can provide.

 

However, at NPAC, we have devised our own unique food process and special food tray which can withstand the high pressure and temperatures of retort sterilization at 121~125°C for a period of 30~45 minutes. Using our process, the trays are also able go through the reheating process with the seal still intact (no need to poke holes for re-heating).

 

This not only preserves the food freshness, taste, texture and aroma without using any preservative while being stored in an ambient environment. This Air Craft Ready to Heat & Serve Meal allows food manufactures to offer premium, all natural, extended shelf life entrées or meals thus creating a win-win situation for both airline companies and their passengers.

 

Right now this Air Craft Ready to Heat & Serve Meal has been successfully implemented and is currently being used by several budget airlines.

The advantages of this application within the airline industry is numerous, including

 

1. Longer Shelf Life
2. Can Be Stored In Ambient Temperature
3. Minimization Of Food Wastage
    • Excess food can be reloaded on to the plane and be used on return trip
4. No Need To Establish A Kitchen In Every Flight Destination
    • Meals Can Be Brought From Airline’s Own Hub
5. Huge Cost Savings Compared To Conventional Methods Of Chilled or Frozen Meals
    • No Need For Special Chilled Trucks For Transportation
    • Storing In Ambient Temperatures
    • No Need To Discard Unserved Meals