Difference between revisions of "Blanching in vegetable production"
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Revision as of 12:39, 26 February 2013
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BLANCHING IN VEGETABLE/FRUIT/HERB PRODUCTION
- Applications
- Solar Integration
Case studies: Gangl/Austria
- Typical parameters of the process
| Friuts- Vegetables- Herbs | Temperature [°C] | Pressure (bar) | pH | Residence Time [min] | Details | Literature |
| Fruit pulp | 95 | 10-30 | ||||
| Beans | 100 | 9-10 | 4 | Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | ||
| Peas | 100 | 1.5-3 | ||||
| Carrots | 90 | 3 | ||||
| Leek | 100 (steam) | 2-3 | ||||
| Celery | 100 (steam) | 2 |
