เพื่อยับยั้งปฎิกิริยาชีวเคมีของอาหา

In order to curb the food's biochemical reaction crumpled like breathing (respiration) of fruits and vegetables to inhibit the function of enzymes and chemical reactions that cause lipid oxidation deterioration of quality, such as the cause of damage is the food.2. to increase the value of frozen food products, developing a product.Not all products are limited to traditional IQF format used as raw material, ready to Cook. Which is very easy to use and has developed a ready to eat meal products. (Ready-to-eat), new formats, or make a distribution.A wider range of value from basic raw materials, such as meat. Vegetables, fruits, aquatic Seafood.

The inhibition of biochemical reactions, such as breathing (respiration) of vegetables and fruits. Inhibition of the enzyme and the chemical reaction that causes deterioration such as lipid oxidation that causes food spoilage
two. Value-added frozen food products. Product development is
not limitless. Both products are used as raw IQF cooked
, which is convenient to use. And to develop a product ready
(ready-to-eat) new forms or unlimited. It distributes its
extensive Enhances the value of basic materials such as meat, fish, seafood, fruits and vegetables.

to inhibit the reaction of food biochemistry such as breathing (respiration) of fruits and vegetables. Inhibition of the enzyme, and a chemical reaction is the cause of quality deterioration, such as lipid oxidation causing deterioration of food 2
.To increase the value of food products frozen. Develop a product
unlimited forms including IQF products used as raw materials with improved
, which are convenient to use and can develop a product ready to eat!(ready-to-eat) new forms or unlimited, distribution
can be extensive. Increase the value of raw ingredients such as meat, vegetables, fruits, aquatic seafood
.