Difference between revisions of "Blanching in vegetable production"
From Efficiency Finder
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| align="center" style="background:orange"|'''Temperature [°C]''' | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| align="center" style="background:orange"|'''Pressure (bar)''' | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
| − | | align="center" style="background:orange"|''' | + | | align="center" style="background:orange"|'''pH''' |
| − | | align="center" style="background:orange"|'''Residence Time''' | + | | align="center" style="background:orange"|'''Residence Time [min]''' |
| align="center" style="background:orange"|'''Details''' | | align="center" style="background:orange"|'''Details''' | ||
| align="center" style="background:orange"|'''Literature''' | | align="center" style="background:orange"|'''Literature''' | ||
|- | |- | ||
| − | | align="left" style="background:#EEEE44"| | + | | align="left" style="background:#EEEE44"|Fruit pulp||align="center"| 95||||||align="center"| 10-30|||| |
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Beans||align="center"| 100||||align="ceneter"| 9-10||align="center"| 4||||rowspan="5"| Schuchmann, H., Schuchmann, H. P.: Lebensmittelverfahrenstechnik | ||
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Peas||align="center"| 100||||||align="center"| 1.5-3|| | ||
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Carrots||align="center"| 90||||||align="center"| 3|| | ||
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Leek||align="center"| 100 (steam)||||||align="center"| 2-3|| | ||
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Celery||align="center"| 100 (steam)||||||align="center"| 2|| | ||
|} | |} | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
Revision as of 10:50, 14 April 2011
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
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 |
