Used
Hiperbaric Wave 55. Ideal for small/medium production, product
development and market tests. For instance: SME’s with relatively low
production environments, food companies servicing “niche” markets, seasonal
production, or installed in a R&D centre willing to not only investigate
High Pressure Processing, but to provide real food concepts to the market and
test them before upscaling.
- A 55l volume vessel. 200mm diameter.
-22 m2 surface requirement.
-Automatic loading/ unloading system.
-Ergonomics and speed.
This
machine provides a technological solution totally aligned with today’s market
requirement: natural, fresher, safe and ready to eat foods. There is a wide
range of food and beverage applications :
Juices
and beverages
High
Pressure Processing is a non-thermal, environmentally friendly process that
allows the development of juices and beverages with fresh-like organoleptic
quality and nutrition, while extending the shelf life of the product.
-HPP is a
great option for keeping fresh flavor of juices and smoothies. This non-thermal
process keeps original fruit/vegetable taste and color, allowing the creation
of the highest quality premium range of products. The real taste of a freshly
squeezed juice.
-Juice
products where flavor and nutritional values are seriously compromised by heat
treatment, can now be High Pressure Processed. I.e.: Pomegranate, apple,
carrot, broccoli, beetroot, etc.
-Nutritional
and functional properties of the product remain intact. One of the main trends
that is making HPP successful is the development of natural, organic,
preservative free, and functional products. HPP as a non-thermal and delicate
post-packaging lethality intervention, allows development of healthier food:
rich in vitamins, anti-oxidants and thermosensitive antimutagenic components,
bringing a higher level of functionality to new products.
Vegetable and fruit products
HPP is the
ideal alternative to heat processing for fruit & vegetable products. The
main advantage is achieving a significant shelf life extension while keeping
fresh and home-made taste, because the temperature will stay ambient or chilled
during High Pressure Processing.
Products maintain higher sensorial, functional and nutritional values while improving food safety. HPP is a good tool to produce high value added products: premium, exportation, RTE, natural and/or organic.
Wet salads, purees, coulis, sauces, smoothies, chunks, slices, ready-to-eat products, these are only some examples of a wide range of fruit and vegetable products that can be processed by HPP.
High Pressure Processing main advantages are:
-Shelf life
is extended while keeping taste and nutritional properties of fresh fruits and
vegetables. Shelf life can be multiplied by 2 to 8 times, depending on the
product, while sensorial and nutritional properties remain intact.
-New
product development possibilities. Functional molecules that are destroyed by
heat, can be preserved using HPP. HPP keeps the antimutagenic components of
carrot, cauliflower, kohlrabi, leek, spinach, beet, tomatoes, broccoli and many
others. New functional products made of fruit or vegetables with antioxidant
properties can be launched.
-Protects
the brand/Safe products. Pathogenic and spoiling microorganisms are eliminated
and cross-contamination is not possible due to the post packaging nature of the
process.
Local
products can be exported to the highest quality demanding countries like USA,
Japan, etc. Due to high sensorial, nutritional and microbiological quality,
along with enhanced shelf life, products will distinguish themselves because of
quality.
AVOCADO
PRODUCTS
MEAT
PRODUCTS
SEAFOOD
PRODUCTS
READY TO
EAT MEALS
DIPS AND
SALSAS
WET SALADS
AND SANDWICH FILLINGS
BABY &
INFANT FOOD
DAIRY
