A Reduced Effluent Blanch‐cooling Method Using a Vibratory Conveyor

Abstract

S A new vibratory conveyor, blanching‐cooling method using the individual quick blanch (IQB) principle was tested. Heating of piece‐form foods in steam was done on two stacked circular vibrating conveyor trays. Adiabatic holding was done in an insulated vertical tube. Blancher liquid was atomized into the air used for cooling the product. Solids losses, COD and effluent volume for green beans, carrots and peas were much less than that of best commercial practice. The feasibility of using vibratory conveyors, adiabatic holding in bulk and cooling with blancher liquid was demonstrated. Preliminary estimates show a saving in steam, water and effluent costs over best commercial practice.

Kale Greens Quality, Vitamin Retention and Nitrate Content as Affected by Preparation, Processing, and Storage

“…Comparisons have' been made between steam and hot water for blanching of vegetables regarding nutrient and quality losses (Freeman and Sistrunk, 1973;Melnick et al, 1944;Sistrunk and Bradley, 1975). Steam blanching resulted in higher carotene and ascorbic acid contents in turnip greens (Sistrunk and Bradley, 1975).…”

“…Many new concepts of blanching have been developed to reduce the Chemical Oxygen Demand (COD) in the effluent such as hot-gas (Ralls et al, 1973), individual quick blanch (Lazar et al, 1971), and vibratory conveyor (Brown et al, 1974). Comparisons have' been made between steam and hot water for blanching of vegetables regarding nutrient and quality losses (Freeman and Sistrunk, 1973;Melnick et al, 1944;Sistrunk and Bradley, 1975). Steam blanching resulted in higher carotene and ascorbic acid contents in turnip greens (Sistrunk and Bradley, 1975).…”