Page 99 - FoodFocusThailand No.231 June 2025

SITE VISIT

Advanced Technologies and Standardized
Production Processes
FACTory Classroom is equipped with clearly designated
processing zones, each tailored to a specific stage of the food
production process, in compliance with the standards set by
the Thai FDA under the Ministry of Public Health. The facility
features a comprehensive range of pilot-scale food processing
machinery and equipment, supporting the entire production
workflow — from raw material preparation to final packaging
— to ensure that the final product is safe and meets quality
standards.
This pilot plant features state-of-the-art food processing
technologies from leading manufacturers in Thailand, Japan,
and France, enabling researchers and entrepreneurs to
simulate and optimize production processes with high accuracy.
These technologies support the development of a wide variety
of food products and production methods, such as:
1) Blast Freezing Room: This system uses high-velocity 6) Rotary Water Spray Retort: A retort system that uses
cold air circulation within a chamber to rapidly chill or freeze hot water spray for sterilizing ready-to-eat foods and beverages
products in a short amount of time. It helps preserve product such as broths, curries, and sauces. It features a rotary or
quality, texture, nutritional value, and sensory attributes. It is shaking mechanism that promotes movement of the product—
especially suitable for seasonal fruits and other raw materials, especially liquids or viscous foods—during the sterilization
as well as for small and medium-sized enterprises (SMEs) and process, helping to reduce the overall processing time.
restaurants aiming to scale up their production from kitchen- 7) Freeze Dryer: A freeze dryer is used to dry products by
level to semi-industrial levels. freezing them at low temperatures and then sublimating the
2) Lego-Like Probiotic Beverage Processing System: water content under a vacuum. This process helps preserve
This is a modular beverage production system consisting of the structure and tissue of the raw materials, resulting in high-
a pasteurization unit, a homogenizer, a fermentation unit, and quality products that can be rehydrated effectively. It allows the
an automatic net-weight filling system featuring French filling preservation of the product’s color, aroma, flavor, and texture.
technology. The continuous beverage production line is ideal In addition to the state-of-the-art production machinery,
for manufacturing various types of beverages such as premium FACTory Classroom also houses dedicated laboratories for
fruit juices, herbal drinks, and probiotic beverages. It offers physical and chemical food analysis. These laboratories are
flexibility in both minimum production volume and equipment equipped with advanced analytical instruments to ensure that
functionality, allowing components to be turned on or off product quality and food safety comply with international
depending on the specific characteristics of the products. standards. Key instruments include colorimeters for color
3) Vacuum Concentrate: Concentration technology from measurement, moisture analyzers, and specialized equipment
Japan, a multifunctional machine that supports various types for testing sunlight, weathering, and light stability. These tools
of products. It enables high-pressure processes to increase enable a comprehensive evaluation of product shelf life by
extraction yields and reduce processing time, low-pressure analyzing the stability and degradation of food products under
processing for essential oil extraction, and vacuum concentration various environmental conditions.
to preserve nutritional value and freshness in juice concentrate The Food Focus Thailand team had the privilege of visiting
production, including spinning cone centrifugal thin-film vacuum FACTory Classroom, where its vital role as a hub for learning
evaporator, which operates by evaporating water at low boiling and product development was clearly evident. The center
points. This technology is ideal for extracting bioactive fosters strong collaboration between academia and the industry
compounds from raw materials or producing concentrated sector, particularly in supporting SMEs and enabling them to
liquid foods where maintaining color, aroma, flavor, and the access and apply the latest technologies and innovations to
nutritional integrity of bioactive compounds is crucial. develop new products or optimize existing production
4) Cleanroom Prototype for Premium Perishable processes. This contributes to cost reduction, product quality
Products: A specially designed cleanroom that controls air improvement, and market differentiation. All of this is made
quality, temperature, and relative humidity according to possible under the guidance of a team of expert researchers
production standards. It supports the processing of products who provide end-to-end support—from technical consultation
requiring high levels of hygiene and sterility while minimizing to product registration—ensuring that entrepreneurs are
the use of chemical preservatives. Ideal for items such as equipped with the tools and knowledge necessary to succeed
fresh-cut fruits and ready-to-eat foods within a cold chain in a competitive market landscape.
system for transportation and storage.
5) Microwave-Assisted Extraction: This method facilitates
the extraction of bioactive compounds by enhancing efficiency More Information Service Info C014
while reducing chemical usage and extraction time.

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