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THE DEVELOPMENT OF INDUSTRIAL FREEZING OF VEGETABLES AND FRUITS.

[In Dutch. / En néerlandais.]

Author(s) : STEINBUCH E.

Type of article: Article

Summary

ALTHOUGH THE QUALITY OF FROZEN VEGETABLES RESEMBLES HIGHLY THAT OF THE FRESH PRODUCE THE BLANCHING PROCESS APPEARS TO AFFECT STRUCTURE OF SOME FROZEN VEGETABLES. POSSIBLE ALTERNATIVE TREATMENTS ARE DISCUSSED (HEAT SHOCK TREATMENT). BLANCHING TREATMENTS ARE REQUIRED FOR THE ENZYME INACTIVATION OF CERTAIN VEGETABLES, WHICH CONSUME A REASONABLE AMOUNT OF ENERGY AND PRODUCE (WASTE) WATER. A VARIETY OF BLANCHING TECHNIQUES ARE DEVELOPED, WHICH MAY OVERCOME THESE PROBLEMS AS HYDROSTATIC SYSTEMS AND THE APPLICATION OF IQB-CONCEPTS AND HEAT EXCHANGER FOR INTEGRATED BLANCHING-COOLING METHODS. FINALLY, SOME ATTENTION HAS BEEN PAID TO THE CONTINUOUS FREEZING OF FLUID OR VISCOUS PRODUCTS AND THE FREEZE-FLO SYSTEM FOR FRUITS AND CONCENTRATES.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1985-0599
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 77 - n. 6
  • Publication date: 1984/06
  • Document available for consultation in the library of the IIR headquarters only.

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