Preservation Techniques Used
Dehydration
Drying food takes the water from the produce. This is an important step because micro-organisms need moisture to survive and to consume or spoil food. By taking the moisture out, microbes are unable form. The drying process for this brand of soup has to be processed at relatively high air temperature, that is; 65 degrees to 70 Degrees Celsius so that moisture can evaporate quickly from the food.
Sachet Packaging
This type of packaging is often used for all kinds of powdered soup. It is used to lock up the flavour of the soup while keeping enzymes out. Cup-a-Soup is first packaged in these sachets. 4 sachets are then placed in a convenience sized box for consumers to buy.
Drying food takes the water from the produce. This is an important step because micro-organisms need moisture to survive and to consume or spoil food. By taking the moisture out, microbes are unable form. The drying process for this brand of soup has to be processed at relatively high air temperature, that is; 65 degrees to 70 Degrees Celsius so that moisture can evaporate quickly from the food.
Sachet Packaging
This type of packaging is often used for all kinds of powdered soup. It is used to lock up the flavour of the soup while keeping enzymes out. Cup-a-Soup is first packaged in these sachets. 4 sachets are then placed in a convenience sized box for consumers to buy.