Loss of moisture on some of food products such as strawberries and grapes, which are sensitive to water, increases significantly during the precooling process due to the temperature difference between ambient and cooler temperatures. So, different techniques need to be used in the precooling process. Among these techniques is application of high-moisture and high-pressure air.
Having developed new technologies in cooling techniques, we prevent loss of moisture in food products to be stored by providing them with moisture with its Humitech device. This technique enables products to be stored in cold storage in a more healthy, fresh and durable form.