ShareAdvances in the washing of minimally processed vegetables.
Author(s) : SIMONS L. K., SANGUANSRI P.
Type of article: Article
Summary
Most minimally processed vegetables are washed using chlorinated water. In the future, this is likely to change as restriction may be placed on the release of harmful wash water by-products, and the alternatives provide more powerful sanitising and oxidising agents. Some processors are presently using chlorobromines, and others are investigating the use of chlorine dioxide and ozone systems.
Details
- Original title: Advances in the washing of minimally processed vegetables.
- Record ID : 1998-1727
- Languages: English
- Source: Food Aust. - vol. 49 - n. 2
- Publication date: 1997/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Prepared food; Design; Fresh produce; Ready to use; Vegetable
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- Date : 1999
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- Date : 2010/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 4
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Microbiology of fresh-cut ready-to-use vegetables.
- Author(s) : ODUMERU J. A.
- Date : 1999
- Languages : English
- Source: Recent Res. Dev. Microbiol. - vol. 3 - n. 1
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Novel MAP for freshly prepared fruit and vegeta...
- Author(s) : DAY B. P. F.
- Date : 2000/06
- Languages : English
- Source: Postharvest News Inf. - vol. 11 - n. 3
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Le marché français des produits traiteurs frais...
- Author(s) : MICHELON Y., LITMAN S.
- Date : 1998/04
- Languages : French
- Source: Rev. gén. Froid - vol. 88 - n. 982
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