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TECHNIQUES FOR BLANCHING OF VEGETABLES FOR FREEZING. COST, ENERGY AND WASTE ASPECTS.

TECHNIQUES DE BLANCHIMENT DES LEGUMES CONGELES. ASPECTS ECONOMIQUE, ENERGETIQUE ET RENDEMENT PONDERAL.

Author(s) : STEINBUCH E.

Type of article: Article

Summary

THE AUTHOR COMPARES THE ADVANTAGES AND DRAWBACKS OF THE WATER OR STEAM BLANCHING OF VEGETABLES AND REPORTS THE FOLLOWING PROCESSES: WATER BLANCHING WITH RECYCLING SYSTEMS ; HYDROSTATIC STEAM BLANCHER ; INDIVIDUAL QUICK BLANCHER ; VIBRATORY SPIRAL BLANCHER-COOLER ; HEAT SHOCK TREATMENT (ESPECIALLY FOR GREEN BEANS). THE BLANCHED VEGETABLES ARE COOLED EITHER BY COUNTER-CURRENT WATER OR WITH THE RECYCLING SYSTEM OR BY FORCED AIR CURRENT. ENERGY REQUIREMENTS FOR BLANCHING ARE EVALUATED, AS WELL AS THE COST OF THE PROCESS, ACCORDING TO THE TECHNIQUES USED. BLANCHING AND COOLING CAUSE WASTE AND WATER LOSS, ACCORDING TO VEGETABLE KIND. G.G.

Details

  • Original title: TECHNIQUES DE BLANCHIMENT DES LEGUMES CONGELES. ASPECTS ECONOMIQUE, ENERGETIQUE ET RENDEMENT PONDERAL.
  • Record ID : 1983-2180
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 1
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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