Technology

Technology

Research will continue!

Hephziban will continue its research efforts to meet consumers’ diverse

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Production technology

1. Hephzibah F&B’s technology of low temperature thermal dehydration used for producing fruit chips is superior to freeze drying technology of competitors in terms of installation cost and investment.

Classification low temperature drying
Production method fruit dehydration by low temperature drying
Advantages – Dried products produced in natural way
– Rich in nutrients, taste, shape, color and flavor
Disadvantage – shrinkage during dehydration (volume against the weight)

2. Hephzibah F&B can establish production bases on a proper scale in each region and minimize production and logistics costs through low temperature thermal dehydration.

Diversify production bases in major fruit-producing regions (network)

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– Reduced logistics costs
– Increased efficiency of operating production facilities by sharing facilities of each production base

Focusing on one-fruit production process

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– Increased logistics costs
– Possibility of excessive facilities at harvest peak time

3. Hephzibah F&B is manufacturing differentiated products by low temperature thermal dehydration that can obviate the disadvantages of hot-air drying.

Patent and certification

Hephzibah continues patent application and management in a systematical and professional way to achieve sustainable growth in fruit chip markets which are expected to become more competitive.

Method for manufacturing fried Kimchi and its manufactured product

Inno-biz certification

Certificate of designation of promising export small and medium enterprise

Certificate of designation of promising export small and medium enterprise

HACCP certification

Approval from U.S. FDA

Abishag Fruit Chip Trademark registration certificate No. 40-0927352

Abishag Logo Trademark registration certificate No. 40-1178068

Patent for food-drying racks

Patent for drying devices equipped with a function of automatic temperature and humidity control No. 10-1876167

32 varieties of Diving Fruits Trademark registration certificate No. 40-1392086

29 varieties of Diving Fruits Trademark registration certificate No. 40-1409170

Copyrights for five kinds of design for Diving Fruits Nalmada Lemon C-2018-070862

Copyrights for five kinds of design for Diving Fruits Nalmada Orange C-2018-010863

Copyrights for five kinds of design for Diving Fruits Nalmada Grapefruit C-2018-010864

Copyrights for five kinds of design for Diving Fruits Nalmada Pine C-2018-010860

Copyrights for five kinds of design for Diving Fruits Nalmada Lime C-2018-010861

R&D center

1. Certified date: February 19, 2013

2. Major research area

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Function of food

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Flavor and function of natural food

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Development of new product

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Utilization of dried fruit

3. Research accomplishment

Year title of research project details
2017 Developed acid decomposition extraction of water-soluble dietary fiber (pectin) using fruit by-products and a refining process Acid decomposition extraction of water-soluble dietary fiber (pectin) and a refining process
2015 Project for developing product process technology (Developed a system to automatically control temperature and humidity for farm-food driers) Project for developing product process technology (Developed a system to automatically control temperature and humidity for farm-food driers)
2014 developed detachable U-Clip dry net for drying fruit chip developed detachable U-Clip dry net for drying fruit chip
2013 developed well-being fruit powder using fruit light source-attached low temperature freeze dehydration – developed fruit powder by fruit chip milled powder and fruit peels
– developed fruit powder with great nutrients, taste, flavor and color and applied for patent and trademark
– developed low temperature hot air dehydration technology attaching LED
2012 manufactured the prototype of a new product and analyzed marketing strategies for new market – established strategies for entering into the market and developing new markets through market research and S/T/P analysis
– developed cereal product with high fiber content in consideration of consumer needs (developed the prototype of cereal product using fruit byproducts)