. Commercial dehydration of fruits and vegetables. Fruit Drying; Vegetables Drying; Fruit Processing; Vegetables Processing. DEHYDRATION OF FRCITS AND VEGETABLES 9. Fig. 3.âChamber equipped for either steam blanching or sulphuring BLANCHING OR PROCESSING The blanching or processing agent is usually steam, hot water, or a hot salt or soda solution, which helps the product to retain its natural color. In the steam treatment the material is subjected to live steam for the required period. In blanching by hot solution the temperature is maintained at 180° F. to the boiling point, depending on the
. Commercial dehydration of fruits and vegetables. Fruit Drying; Vegetables Drying; Fruit Processing; Vegetables Processing. DEHYDRATION OF FRCITS AND VEGETABLES 9. Fig. 3.âChamber equipped for either steam blanching or sulphuring BLANCHING OR PROCESSING The blanching or processing agent is usually steam, hot water, or a hot salt or soda solution, which helps the product to retain its natural color. In the steam treatment the material is subjected to live steam for the required period. In blanching by hot solution the temperature is maintained at 180° F. to the boiling point, depending on the material being treated. As a rule, steam blanching is pre- ferred to blanching in solution, because the loss of soluble consti- tuents of the food is less, a better flavored product results, and the use of steam is ordinarily more convenient. P%i^' jItI'i^. -â â 38850°â25t- Fig. 4.âConveyor-type steam blancher -Bull. 1335 2. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Nichols, P. F. (Paul Frothingham), 1893-1934. Washington, D. C. : U. S. Dept. of Agriculture
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Keywords: ., bookcentury1900, bookdecade1920, bookpublisherwashingtondcusdept
