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HPP APPLICATION

Application field

HPP(High Pressure Processing) 초고압 처리 기술은 제품의 크기 형태에 큰 제약을 받지 않아 육류, 해산물, 채소, 과일, 주스 등 다양한 식제품에 적용 가능합니다.

SEAFOOD PRODUCTS
Shellfish And Crustacean

Easy To Separate From Shells Such As Oysters And Shells, Thus Reducing Production Process And Labor Costs.

Increase Productivity By Easy Removal Of Forceps And Legs From Crustaceans Such As Lobster, Crab, Etc.

Easy To Serve Consumers And Restaurants As They Are To Cook

Increase The Expiration Date

Convenience of distribution and sale in fresh condition such as food, supermarket, etc. due to extension of expiration date of primary workpiece.

The ability to easily extract meat from shellfish or crustaceans reduces production costs and maximizes production efficiency. In addition, they can extend their shelf life to customers in a fresh state without destroying the nutritional content of their products.

The HPP Process Is Essential In The Food Manufacturing Process As It Is Possible To Deactivate Harmful Food Poisoning Pathogens (Listeria And Salmonella) And To Provide Vibrio In Oysters Safely And Fresh To Consumers.

 

In Easy Relief
Lower Costs And Higher Capacity Production

The Ability To Easily Extract Meat From Shellfish Or Crustaceans Reduces Production Costs And Maximizes Production Efficiency. Also, You Can Deliver Safe Products To Customers By Extending The Expiration Date To Fresh Conditions Without Destroying The Nutritional Content Of The Products.

HPP Process Is Required In The Food Manufacturing Process Because It Can Deactivate Harmful Food Poisoning Pathogens (Listeria And Salmonella) And The Vibrio Of Oysters To Be Safely And Fresh

Applied Product

  1. 추천 살균방법 : 고압 저온 살균법
  2. 추천 압력 : 4,000 ~ 6,000 Bar
  3. 추천 온도 : 상온

Lobster / Crab

  1. 추천 살균방법 : 고압 저온 살균법
  2. 추천 압력 : 4,000 ~ 6,000 Bar
  3. 추천 온도 : 상온

Shrimp

  1. 추천 살균방법 : 고압 저온 살균법
  2. 추천 압력 : 4,000 ~ 6,000 Bar
  3. 추천 온도 : 상온

Oysters / Shells

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