Line of dehydrated products: |
| Water removal of products is the key to guarantee their suitable preservation. Dehydration consists on evaporating the water in a controlled way. |
| |
Water removal of food guarantees... |
 |
| the no proliferation of micro-organisms, in this way it helps to achieve suitable condition of preservation, that guarantees the product stability for a long time. In VEGENAT we perform this operation through two processes, dehydration and lyophilization. |
|
|
 |
|
Our dehydration proccess consists on removing... |
|
| the water of the product by evaporating it in a controlled way, in order to avoid the bacterial and enzymatic activity that takes place in damp environment. This process is performed by the thermal exchange between air and product under pressure atmospheric conditions. |
|
|
 |
|
20.000
m2 used in dehydration processes |
|
| Vegenat has an area of more than 20,000 m2 used in dehydration processes; this one is divided into area of reception and preparation of fresh raw material, area of equipment and drying control and area of processing dry product. With a capacity of 8000 litres per hour of evaporated water that is achieved by four drying tunnels of triple conveyor belt with multiple compartments, what permits and guarantees an exhaustive control of drying process, in that way it is achieved an optimum result about physical and organoleptic characteristics of the final product, as well as process techniques that are internally developed in order to achieve excellent microbiological results. |
|
|
Product optimization, drying, selection, packing... |
|
| In order to achieve this optimization, the product, once it has been dehydrated, is taken into the area of processing dry product where is subjected to different operations such as grouping by size (even differentiations of tenth of millimetre), by density, colour selection (advances techniques of artificial sight), size reduction, milling (event the maximum levels), packing and palletizing. |
|
|
 |
|
Control
of the process |
|
| All these operations are simultaneously performed, in other words, without reprocess after dehydration, what is the main difference as regards other production companies and it makes clear our high interest in the continuous control of the process. Dehydrated products have the same uses than fresh products, being very often used in the preparation of sauces, desserts, stocks, cereals, etc. |
|
|
|
|
|
Spanish
English
Português