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Hoppal, low temperature, vacuum dehydration conservation procedure

The conservation procedure developed by Hoppal R&D is distinguishable from other procedures by low temperature, vacuum dehydration which is part of the conservation techniques of separating and eliminating water.
It is distinguishable from other dehydration or drying procedures because it uses the characteristics of low temperature, vacuum water distillation, which contributes that way avoiding:

  • Heat decomposition effect of organic components of food products,
  • Sweeping and loosing volatile organic (or azeotropic) components, to the detriment of the quality of the dehydrated product,
  • Production of liquid, aqueous waste charged with BOD.

Low temperature, vacuum distillation does allow:

  • A rehydration close to 100% thanks to non deterioration of tissues, deterioration which does usually occur by dehydration under heat
  • Cold pasteurizing of the dehydrated product (by germicide action of vacuum and absence of atmospheric contaminants)
  • Processing small, medium or large amounts of production
  • Reducing energy consumption thanks to:
    • Recovering “low temperature” calories on site, every time when it is possible
    • Cutting shipping charges
    • Cutting cold storage conservation charges.

The energy consumption of the dehydration procedure ranges between 0,3 and 0,5 kilowatt-hour per litre of  evaporated water.
The Hoppal R&D procedure has already been tested and confirmed on tomatoes, fruits, shrimps and fishes. These products - dehydrated  and  packaged  in  small  standard  plastic bags - show a perfect conservation after a period of 1 year, without any alteration of organoleptic characteristics having been observed.

Examples of tests


Product

Dry material after dehydration in %

 Extracted
water in %

Fresh black-spot grenadier filet

17,00%

83,00%

Shrimps

27,00%

73,00%

Tomato

  6,00%

94,00%

 

Samples of dehydrated black-spot grenadier

Dehydrated shrimp