Bio treatment of hazelnuts

VacQPack controls the packaging atmosphere for an increased hazelnuts shelf life and a perfect hazelnut preservation. Hazelnuts’ conservation studies were conducted in recent years to better understand the effects of lower percentage of oxygen (MARÍA BEGOÑA SAN MARTÍN, M.; 2001).

They showed that this approach solves problems related to high values of peroxide, rancidity, acidification and percentage of unsaturated fatty acids. Finally, sensory attributes are also protected under low oxygen atmosphere and the shelf life gets extended for at least one year storage.

VacQPack also testifies this same results on the field. Large quantities of hazelnuts originated from Turkey, Italy and Spain are stored in bulks (Vacsacs) for long periods in Germany where all the goods are packaged using the Cleanpack.

This system acts in a controllable and measurable way using hermetic flexible bags, subjected to vacuum and inert gas flushing. This technique promotes a projected atmosphere designed to create an homeostatic environment where the hazelnuts will find the perfect environment for its conservation over the long haul.

Modified Atmospheric Packaging MAP allows a pest control strategy which uses a purely organic fumigation, resulting in a healthier approach; and MAP program will also keep the goods in a controlled dehydration state to prevent the onset of mold.

Hazelnut preservation

Corylus

Provides rich unsaturated fats, filling protein, fiber, and many other important minerals and vitamins.

Insect presence like the Scarab beetle Scarabaeidae, several different types of Moths and Acidity (oleic acid) / Peroxide are always the biggest concern on preserving Hazelnuts.
As external factors, UV (ultraviolet light) will attack especially kernels, originating rancid to grow faster, which leads to disagreeable taste and odor and ultimately, the reduction of shelf life and its market value.
Hazelnuts, under a bad storage policy can also reduce oil yield – the more free fatty acids are produced, the more difficult will be the process of kernel’s decolor and blanch. Also, hazelnuts stored at room temperature can turn rancid within a few weeks.

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