LH (Low heat) – what is it?

In the context of Foodcom S.A.’s operations, LH (Low Heat) refers to a specialized processing method characterized by the use of minimal heat during manufacturing or preservation processes. Low heat techniques are employed to maintain the integrity of sensitive products, particularly those prone to heat-induced degradation. This approach is pivotal in retaining the nutritional value, flavor, color, and overall quality of various goods, ranging from food and feed products to industrial materials.

Most common questions

1. Why is LH processing important in the food industry?

LH processing is crucial in the food industry as it helps preserve the nutritional content and sensory attributes of products. Delicate foods like fruits, vegetables, and certain dairy products benefit from this method to retain their natural flavors and textures while extending shelf life.

2. How does LH processing impact industrial materials?

In the industrial sector, LH processing is applied to materials such as adhesives, coatings, and polymers. This method prevents the degradation of these materials, ensuring their performance and longevity, even in challenging environments.

3. Are there specific LH techniques commonly used?

Several LH techniques are employed depending on the product and its requirements. Examples include freeze-drying, vacuum drying, and cold pressing. Each technique has its advantages and is selected based on factors like product sensitivity and desired outcome.

4. What are the benefits of LH processing in feed production?

In feed production, LH processing is instrumental in preserving the nutritional value of ingredients, especially vitamins and other sensitive compounds. This ensures that animals receive the necessary nutrients in their diets, contributing to their health and growth.