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Vegetable Processing

Vegetable processing techniques include blanching, dehydrating, canning, freezing, pickling, and irradiating. Blanching involves heating vegetables to inactivate enzymes, typically at 85-95°C for 2-7 minutes. Dehydration removes water from vegetables through heat to reduce volume and weight for storage. Canning uses heat processing and hermetic sealing to preserve vegetables in cans or jars. Freezing individually quick freezes vegetables to prevent large ice crystal formation. Pickling and fermentation use acid to preserve vegetables. Irradiation exposes foods to radiation to reduce pathogens and spoilage.

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Parinita Mitchelle Mandhyan
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209 views20 pages

Vegetable Processing

Vegetable processing techniques include blanching, dehydrating, canning, freezing, pickling, and irradiating. Blanching involves heating vegetables to inactivate enzymes, typically at 85-95°C for 2-7 minutes. Dehydration removes water from vegetables through heat to reduce volume and weight for storage. Canning uses heat processing and hermetic sealing to preserve vegetables in cans or jars. Freezing individually quick freezes vegetables to prevent large ice crystal formation. Pickling and fermentation use acid to preserve vegetables. Irradiation exposes foods to radiation to reduce pathogens and spoilage.

Uploaded by

Parinita Mitchelle Mandhyan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

VEGETABLE

PROCESSING
Vegetable processing techniques include
• Blanching
• Dehydrating
• Canning
• Freezing
• Pickling
• Irradiating
Blanching parameters for some vegetables

Vegetables Temperature, °C Time, min.


Blanching Peas
Green beans
85-90
90-95
2-7
2-5
Cauliflower Boiling 2
Carrots 90 3-5
Peppers 90 3
• also known as scalding, parboiling or precooking
• heat treatment to inactivate enzymes is known as
blanching
• 2-5min -88◦ͦC, 1min -100ͦ C
Dehydration
• The removal of water from vegetables is accomplished primarily by
applying heat, whether it be through the radiant energy of the sun or
through air heated by electrical energy.
• A major advantage of removing water is a reduction in volume and
weight, which aids in storage and transportation of the dried products
CANNING
• heating and sealing of food material in a hermetically sealed
container.
• Preserving foods into metal cans or glass jars
• vegetables are often cut into pieces, packed in cans, and exposed to
severe heat treatment to ensure the destruction of bacteria spores.
• containers are sealed while hot to create vaccum in tin
• The nutrient most susceptible to destruction in canning is vitamin C.
Aseptic canning
• Presterilized containers are filled with a sterilized and cooled product
and sealed in a sterile atmosphere with a sterile cover
• products of superior quality.
• Ex: french beans
• 12min at 120C to 36min at 115 C
Freezing
• The individually quick-frozen (IQF) method
• IQF is a method that does not allow large ice crystals to form in
vegetable cells.
• products being stored in large retortable pouches.
• Ex: sweet pea
Freezing equipment
Fermentation and pickling
• Fermented and pickled vegetables, acid is used to preserve the
products
• Fermented or pickled vegetables need less heat treatment before
being placed in containers.
Irradiation
• A food preservation technique in which foods are exposed to
measured doses of radiation to reduce or eliminate
• pathogens and kill insects, reduce spoilage, and, in certain
• fruits and vegetables, inhibit sprouting and delay ripening.
• Ionizing radiation, mostly gamma-ray, has been used for vegetables
• Prevents potatoes from sprouting during long-term storage
• Foods approved for irradiation:
• • Eggs
• • Fresh fruit (strawberries, citrus, papaya)
• • Oysters, clams, mussels, scallops
• • Raw beef, lamb, poultry, pork
• • Spices, tea
• • Vegetables (iceberg lettuce, fresh spinach,
• potatoes, tomatoes, onions)
• • Wheat

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