Yields and Solids Loss in Steam Blanching Cooling and Freezing Vegetables

Bomben, J. L.; Dietrich, Wolfgang; Hudson, J. S.; Hamilton, H. K.; Farkas, Orsolya

doi:10.1111/j.1365-2621.1975.tb00523.x

Cited by 27 publications

(9 citation statements)

References 4 publications

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“…Experiments indicated that a 1O:l ratio for the water blancher/K2-M1 is a realistic comparison of hydraulic load and that the 1:1.5-2ratio for COD is fairly accurate. These findings confirm previous claims (Dunlop 1981) that the K blanchers produce about 1/10 the volume of effluent and 115 the COD load of water blanching, and are consistent with the findings reported by Bomben et al (1975).…”

Section: Resultssupporting

confidence: 93%

A New Blanching System for the Food Industry. Ii. Commercial Design and Testing

Cumming¹,

Stark²,

Timbers³

et al. 1985

J Food Processing Preservation

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The performance of a commercial Individual Quick Blanch (IQB) “K” series steam blancher is reported. Based on 1/10 scale pilot plant prototype, the scaled‐up system (4500 kg/h of peas) performed comparably to the pilot lab system. On average the unit was capable of blanching 6–7 kg of peas or cut beans per kg of steam while producing approximately 20 to 25% of the total effluent load as compared to a conventional water blancher run in parallel. For small particulate products such as peas, cut beans and sliced or diced carrots, the K2‐M1 system was 86–91% efficient based on energy delivered to the system. Nutrient retention, monitored as ascorbic acid in the unit was good, averaging about 80% depending upon product. Performance evaluation was based on a full season throughput of more than 1,200,000 kg of various products.

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Section: Resultssupporting

confidence: 93%

A New Blanching System for the Food Industry. Ii. Commercial Design and Testing

Cumming¹,

Stark²,

Timbers³

et al. 1985

J Food Processing Preservation

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show abstract

“…However, the application of heat treatment is limited by alterations in sensory characteristics and the loss of nutrients which may be caused by this process (Bomber, Dietrich, Hudson, Hamilton, & Farkas, 1975). Consumer demand for fresh-like food products with minimal degradation of nutritional and organoleptic properties has stimulated research into new treatments and new products in the food industry (Denys, Van Loey, & Hendrickx, 2000).…”

Section: Introductionmentioning

confidence: 99%

Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase

et al. 2011

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“…Peroxidase is the most heat stable vegetable enzyme and its inactivation is a sign of thermal inactivation of all other enzymes (3). However, the application of blanching is limited by the alteration of sensory characteristics and loss of nutrients caused by this process (4). To overcome these limitations, a new technology, ultra-high isostatic pressure processing, has been introduced in the food industry as an alternative to thermal treatments, including pasteurization (5,6).…”

Section: Introductionmentioning

confidence: 99%