Articles
VEGETABLE QUALITY IN THE PROCESSING INDUSTRY
Article number
163_16
Pages
151 – 162
Language
Abstract
Growing of vegetables for the processing industry needs specially selected varieties as well as specific growing techniques for a rational handling and best possible quality of the raw material.
Perfectly grown garden fresh vegetables, i.e. vegetables prepared and consumed directly after harvest, show a top quality both with respect to flavour and nutritive value.
The aim of the processing industry is to prepare the vegetables and to preserve the quality.
The preparation step includes washing, grading, peeling, trimming, cutting, blanching, etc., and the final preservation can be done through freezing, canning or drying.
The different methods of preparation affect the final quality to a higher or lesser extent.
Recent development work goes towards a more gentle handling.
Especially the blanching step has been subjected to intense studies, which have resulted in an improved retention of flavour and nutrients.
The storage conditions after the industrial preparation have a great influence on the final quality.
The storage temperature, which is the factor of most importance, must be kept under strict control.
Besides, the most suitable reconstitution method must be clearly communicated to the consumer, as this is of great importance in order to obtain a high quality product on the plate.
Perfectly grown garden fresh vegetables, i.e. vegetables prepared and consumed directly after harvest, show a top quality both with respect to flavour and nutritive value.
The aim of the processing industry is to prepare the vegetables and to preserve the quality.
The preparation step includes washing, grading, peeling, trimming, cutting, blanching, etc., and the final preservation can be done through freezing, canning or drying.
The different methods of preparation affect the final quality to a higher or lesser extent.
Recent development work goes towards a more gentle handling.
Especially the blanching step has been subjected to intense studies, which have resulted in an improved retention of flavour and nutrients.
The storage conditions after the industrial preparation have a great influence on the final quality.
The storage temperature, which is the factor of most importance, must be kept under strict control.
Besides, the most suitable reconstitution method must be clearly communicated to the consumer, as this is of great importance in order to obtain a high quality product on the plate.
Publication
Authors
B.L. Bengtsson
Keywords
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