Archive
vegetable-processing
-
How should a frozen vegetable mix be specified?
Component by component, with a ratio, a sampling protocol, a substitution clause and per-component blanch validation. Specifying the blend is not enough.
-
How is frozen beetroot processed?
Frozen beetroot is normally cooked rather than merely blanched, then peeled, cut and frozen. That is the main difference from a green…
-
What is the difference between chopped, leaf and portioned frozen spinach?
The three terms describe two different things at once, which is why they are so often confused in enquiries. Chopped and leaf…
-
How long should vegetables be blanched before freezing?
There is no single correct time. Blanch duration in water at 90 to 100 degrees Celsius runs from roughly 30 seconds for…
-
What is blanching and why are vegetables blanched before freezing?
Blanching is a short heat treatment, in hot water or in steam, applied to a vegetable immediately before it is frozen. It…
-
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…
-
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…
-
Pea Vining
Pea vining separates green peas from their pods using vining machines, typically in the field or immediately after harvest. Rapid processing after…
-
Steam Blanching
Steam blanching exposes vegetables to saturated steam for a defined time to inactivate enzymes before freezing or drying. Compared with water blanching…
-
Water Blanching
Water blanching immerses vegetables in hot water at controlled temperature and time to inactivate enzymes. It gives uniform heat treatment for small…