DEHYDRATED & MRE MEALS
Dehydration is one of the safest methods of food preservation and refers to the removal of water which is present in food. In this process, it is not necessary to add preservatives, because bacterium and mold cannot develop in dry places.
Without realizing, we use food on a daily basis which has gone through similar processes without any restriction.
There is no shortage of examples of ingredients from which we draw all or part of the water to become dry so they can last longer without the need for preservatives.
The dehydration or drying of foods (solid or liquid), is an operation of water removal, or any other liquid in the form of steam, for an unsaturated gaseous phase using a mechanism of thermal vaporization below the boiling temperature.
Dehydration is carried out using artificially created heat in conditions whereby temperature, moisture and draft are carefully controlled. Air is the most commonly used method in food drying. Air conducts heat to the food, causing water evaporation which is the vehicle transporting moist steam from the food.
Dehydration is the least aggressive process which does not change the structure of food, retaining most of the nutritional content. In the case of vegetables, which originate powered soups, they maintain almost 100% of the vitamins (especially vitamin A) and minerals (selenium, potassium and magnesium).
The use of dehydration is particularly interesting in the case of lactic acid bacteria which is very sensitive to heat.
In general, dehydrated foods does not need to be refrigerated which greatly reduces the costs of storage and transport.
Dehydration leads to a significant reduction in weight which makes food transportation easier and much cheaper.
For example, several foods have up to 90% water, becoming 10 times lighter after the dehydration process.
Most of the dehydrated foods can quickly be re-hydrated back thanks to their porous texture. In fact, dehydrationuction of the volume, so the water can easily take its place in the food molecular structure
Dehydrated and MRE Meals need minimum preparation effort/time and are suitable for the feeding of big crowds of people within tight time-frames (three meals per day)
Specific Goals
- Immediate combat to hunger, poverty and sub nutrition of the needed population.
- Immediate help to the needed or calamity affected families.
- Guarantee nutritional support to the needed population.
- Minimize the risk of aging ( by optimizing the nutritional status).
- Improve the nutritional conditions of the needed population.
- Improve the nutritional state of the needed population.
- Freed the nutritional support for the inherent metabolic, to the needed populations.
- Include dehydrated food to guarantee a smaller risk of contamination.
- Preventing chronic diseases resulting from poor nutrition.
READY MEALS IN RETORT PACKAGES
Balanced, complete and safe nutrition
Products have been developed with the participation of scientists of Institute of Public Health of the National Academy of Medical Sciences of for long-term use and are meet NATO standards and provide the human organism with basic indicators of the energy value.
The technology of cooking dishes in retort packages by autoclaving method ensures the long term preservation of the quality of dishes, which allows dishes in retort packages been safe for human health
Individual meals are divided into three meals (breakfast, lunch, dinner)
Convenient and safe packaging
Multilayer laminated packaging made of high-quality polymeric materials preserves the quality and nutritional properties of the food, makes it easy to heat meals in 10-15 minutes with a flame free chemical action heater, or other available tools
Unlike tin cans, the dishes in the retort packages are not oxidized, there is no migration of metal in the product at the molecular level
Dishes in retort packs retain quality and taste after heating
Ready-to-eat Dishes in Retort Packages allows you to provide hot meals to people in the field conditions
HOT FOOD FAST AND CONVENIENT
A flameless heater is a package with a chemical element that, when exposed to water, releases a significant amount of heat.
The steam that formed heats the food to + 50C
HOT FOOD IN ALL CONDIT IONS
The flameless heater can be used in different climatic conditions.
The dish in the retort pouch can be easily heated in the field conditions.
For heating, it is necessary to add 120 ml of water (drinking water, or from a reservoir that is also allowed).
The package is hermetically sealed, so the chemical reaction during heating does not affect the food.
FLAMELESS RATION HEATER IS SAFE FOR HUMANS
During the thermal chemical reaction, neither odor nor smoke is released.
The flameless heater can be safely used both outdoors and indoors.
Dehydration is one of the safest methods of food preservation and refers to the removal of water which is present in food. In this process, it is not necessary to add preservatives, because bacterium and mold cannot develop in dry places.
Without realizing, we use food on a daily basis which has gone through similar processes without any restriction.
There is no shortage of examples of ingredients from which we draw all or part of the water to become dry so they can last longer without the need for preservatives.
The dehydration or drying of foods (solid or liquid), is an operation of water removal, or any other liquid in the form of steam, for an unsaturated gaseous phase using a mechanism of thermal vaporization below the boiling temperature.
Dehydration is carried out using artificially created heat in conditions whereby temperature, moisture and draft are carefully controlled. Air is the most commonly used method in food drying. Air conducts heat to the food, causing water evaporation which is the vehicle transporting moist steam from the food.
Dehydration is the least aggressive process which does not change the structure of food, retaining most of the nutritional content. In the case of vegetables, which originate powered soups, they maintain almost 100% of the vitamins (especially vitamin A) and minerals (selenium, potassium and magnesium).
The use of dehydration is particularly interesting in the case of lactic acid bacteria which is very sensitive to heat.
In general, dehydrated foods does not need to be refrigerated which greatly reduces the costs of storage and transport.
Dehydration leads to a significant reduction in weight which makes food transportation easier and much cheaper.
For example, several foods have up to 90% water, becoming 10 times lighter after the dehydration process.
Most of the dehydrated foods can quickly be re-hydrated back thanks to their porous texture. In fact, dehydrationuction of the volume, so the water can easily take its place in the food molecular structure
Dehydrated and MRE Meals need minimum preparation effort/time and are suitable for the feeding of big crowds of people within tight time-frames (three meals per day)
Specific Goals
- Immediate combat to hunger, poverty and sub nutrition of the needed population.
- Immediate help to the needed or calamity affected families.
- Guarantee nutritional support to the needed population.
- Minimize the risk of aging ( by optimizing the nutritional status).
- Improve the nutritional conditions of the needed population.
- Improve the nutritional state of the needed population.
- Freed the nutritional support for the inherent metabolic, to the needed populations.
- Include dehydrated food to guarantee a smaller risk of contamination.
- Preventing chronic diseases resulting from poor nutrition.
READY MEALS IN RETORT PACKAGES
Balanced, complete and safe nutrition
Products have been developed with the participation of scientists of Institute of Public Health of the National Academy of Medical Sciences of for long-term use and are meet NATO standards and provide the human organism with basic indicators of the energy value.
The technology of cooking dishes in retort packages by autoclaving method ensures the long term preservation of the quality of dishes, which allows dishes in retort packages been safe for human health
Individual meals are divided into three meals (breakfast, lunch, dinner)
Convenient and safe packaging
Multilayer laminated packaging made of high-quality polymeric materials preserves the quality and nutritional properties of the food, makes it easy to heat meals in 10-15 minutes with a flame free chemical action heater, or other available tools
Unlike tin cans, the dishes in the retort packages are not oxidized, there is no migration of metal in the product at the molecular level
Dishes in retort packs retain quality and taste after heating
Ready-to-eat Dishes in Retort Packages allows you to provide hot meals to people in the field conditions
HOT FOOD FAST AND CONVENIENT
A flameless heater is a package with a chemical element that, when exposed to water, releases a significant amount of heat.
The steam that formed heats the food to + 50C
HOT FOOD IN ALL CONDIT IONS
The flameless heater can be used in different climatic conditions.
The dish in the retort pouch can be easily heated in the field conditions.
For heating, it is necessary to add 120 ml of water (drinking water, or from a reservoir that is also allowed).
The package is hermetically sealed, so the chemical reaction during heating does not affect the food.
FLAMELESS RATION HEATER IS SAFE FOR HUMANS
During the thermal chemical reaction, neither odor nor smoke is released.
The flameless heater can be safely used both outdoors and indoors.
Vitamin and minerals (A, B1, B6, C, B4, Nlacin, Iron, Zinc), Glutene Free
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