- Manufacture year
- Volts (v)
- 400 V
- Power (hp)
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.
READY TO EAT MEALS
DIPS AND SALSAS
WET SALADS AND SANDWICH FILLINGS
BABY & INFANT FOOD