Blanching in vegetable production

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BLANCHING IN VEGETABLE/FRUIT/HERB PRODUCTION


  • Applications

fruit pulp




  • 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


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