Archive
vegetable-processing
-
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…
-
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…
-
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…
-
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…
-
Julienne Cut
Julienne cut is a thin strip cut applied to vegetables such as carrots, celery and peppers, producing uniform pieces that cook evenly…
-
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…
-
Dice Cut
Dice cut is a processing method that produces vegetable cubes of defined dimensions, with cube size and tolerances for fines and oversize…