Archive
Quality Parameters
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Blanching Validation for Frozen Vegetables: What to Ask For and How to Read It
What blanching does and what it costs, how processors validate the step, why the peroxidase test is both the industry default and…
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How to Write a Frozen Vegetable Specification That Holds Up at Intake
A working structure for a frozen vegetable specification: identity, sensory, physical, chemical, microbiological, packaging and the sampling plan. What each block must…
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What is the peroxidase test and what does it prove?
The peroxidase test is the industry default check that a vegetable has been adequately blanched. It is a rapid colour reaction run…
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Are frozen vegetables less nutritious than fresh ones?
Not straightforwardly, and the comparison depends almost entirely on what the fresh comparator is. Freezing itself preserves nutrients well. Once the product…
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What counts as extraneous vegetable matter in a specification?
Extraneous vegetable matter, usually abbreviated EVM, means plant material in the pack that is not the specified article: leaves, stalks, husk, silk,…
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How is broccoli floret size specified?
By a size band in millimetres, with a stated measurement convention, a tolerance for the fraction outside the band, and a separate…