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A NEW BLANCHING SYSTEM FOR THE FOOD INDUSTRY I: DESIGN, CONSTRUCTION AND TESTING OF A PILOT PLANT PROTOTYPE
Author(s) -
TIMBERS G. E.,
STARK R.,
CUMMING D. B.
Publication year - 1984
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1984.tb00691.x
Subject(s) - blanching , process engineering , environmental science , aroma , flavor , food industry , pilot plant , waste management , pulp and paper industry , agricultural engineering , food science , computer science , engineering , chemistry
Early research at the U.S.D.A. laboratories in California showed the promise of improved product through the use of an “Individual Quick Blanch” (IQB) steam blancher. The heat‐hold‐cool concept reduces the over‐processing inherent in the standard heat‐cool blancher systems. The IQB concept was applied by Agriculture Canada in the design and development of a pilot‐plant prototype for research and pilot trials. Test results demonstrated that the new blanching system provided a marked improvement in performance characteristics of steam use and effluent generation over the accepted values for water and conventional steam blanching. Retention of nutrients was improved with the new system compared with water blanching. An evaluation of vegetable products indicated that texture, flavor, aroma and color were at least equal to the quality obtained using conventional blanching processes.