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BREAKTHROUGH IN BLANCHING.

Author(s) : BYRNE M.

Type of article: Article

Summary

THE ARTICLE DESCRIBES THE PROCESS OF BLANCHING AND COOLING OF GREEN PEAS IN A CONTINUOUS FLOW IN A NEW INSTALLATION. THE RAW CLEANED VEGETABLES ARE PRE-HEATED BEFORE BEING BLANCHED WITH WATER AND STEAM, THEY ARE THEN COOLED BY COLD COUNTER FLOW OF AIR WHICH IN TURN PASSES TO A HEAT EXCHANGER AND ON TO PRE-HEAT THE INCOMING RAW PRODUCT. ENERGY COSTS HAVE BEEN REDUCED. C.R.F.

Details

  • Original title: BREAKTHROUGH IN BLANCHING.
  • Record ID : 1983-1790
  • Languages: English
  • Source: Food Manuf. - vol. 57 - n. 10
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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