Essay On Vegetable Processing

Frozen vegetable processing line.

The study visit was done at A & S Food Distributors located at 3 Dennis Pooley St, East End, 9300, Bloemfontein, South Africa. They are distributors of frozen fish, chicken, vegetables, processed meats, cheese & dry goods. In addition, they process some frozen vegetable production. I met Mr. Ajian Rajid Rashid the distribution manager who explained some of the processes during frozen vegetable production as below.

Freezing; this is one of the oldest ways of food preservation. When temperatures are lowered, microbial activity and enzyme reactions with in the vegetables are reduced thus, preventing deterioration. Additionally, crystallization of water within the vegetable helps to reduce the liquid water in

Vegetables are passed through steam and or hot water with the aim of uniform heat treatment to the individual units of the product; uniform blanching time to all units of the product; no damage during the blanch and cooling process; high product yield and quality; and low consumption of energy and water. Hot water blanching is usually carried out between 75°C and 95°C and for between 1 and 10 min, depending on the size of the individual vegetable pieces example, the peas take between 1-2minutes. Blanched, cooled vegetables are conveyed to the freezer sometimes directly but more often via a conveyor belt where inspection is done in-case of extraneous

Rapid cooling is most preferred because less damage is extended to the plant tissues as ice crystals remain smaller. In addition, rapid cooling enables better texture and