Archive
vegetable-processing
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Vegetable Inspection
Vegetable inspection is the systematic examination of raw or processed vegetables at one or more points in the supply chain to verify…
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Garlic Peeling
Garlic peeling is the separation of cloves from the bulb and removal of the papery skin, typically using compressed-air systems, and produces…
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Corn Kernel Cutting
Corn kernel cutting is the mechanical step that removes sweet corn kernels from the cob after husking and blanching, using rotating blade…
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Pea Vining
Pea vining is the mechanical separation of green peas from their pods and haulm, carried out in the field or at a…
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Steam Blanching
Steam blanching is a pre-freezing or pre-drying heat treatment in which vegetables pass through a chamber of saturated steam for a controlled…
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Water Blanching
Water blanching is a thermal pre-treatment in which vegetables are immersed in hot water at a controlled temperature for a set time…
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Peroxidase Test
The peroxidase test verifies that blanching was sufficient: peroxidase is the most heat-stable vegetable enzyme, so if it is inactivated, other enzymes…
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Vegetable Cutting
Vegetable cutting is the industrial process of reducing whole or pre-trimmed vegetables into pieces of a defined shape and size using mechanical…
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Julienne Cut
Julienne cut is a thin strip cut applied to vegetables such as carrots, celery and peppers, producing uniform pieces that cook evenly…
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Brunoise Cut
Brunoise cut is a fine dice produced by cross-cutting julienne strips into small cubes, used in soups, sauces and garnishes where a…