Archive
Quality Parameters
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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…
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How long do frozen vegetables keep?
Commercial shelf life for frozen vegetables is typically stated in the range of eighteen to twenty-four months at minus eighteen degrees Celsius…
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pH Value
pH value is a measure of the acidity or alkalinity of a product and is used in food trade specifications because it…
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Calibration
Calibration is the mechanical or optical sorting of fruit, berries, pulses or nuts into defined size classes by diameter, weight or count,…
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Peroxide Value
Peroxide value definition: a measure of the concentration of primary oxidation products in fats and oils, expressed in milliequivalents of active oxygen…
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Certificate of Analysis
A certificate of analysis (CoA) is a laboratory document issued per batch that reports measured values against specification: for example moisture, Brix,…