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7/27/2019 ibm teknik
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Vacuum steam blanching
Vacuum steam blancing is carries out in an end-over-end conical jacketed cooker.
Vegetables are loaded are loaded into cooker and a slow rotation started as pressure is
reduced to about 10 kPa. Vacuum is broken with saturated steam aand the vessel
brought to atmospheric pressure, which is held for about one minute. Vegetables are
then vacuum cooled by again reducing pressure in vessel. The liquid in vessel flash boils
under reduced pressure cooling the vegetables.
Advantage of vacuum steam blanching is the rapid heating of vegetables by
condensation of steam and hence liberation of latent heat of condensationin tissue.
Because for the high temperature short time blanching, this products firmer textures
blanched vegetables, resulting in superior frozen products. System is energy and effluent
efficient. This type of blanching is also used commercially in mushroom industry where
the shrinkage of blanched mushroom is not as great as with water blanching. System is,
however, only a batch operation and good vacuum pump is required to achieve low
pressure.
Hot water is also used in a tunnel type system. In this blanching system, water is sprayed
over the product at various stages of heating, holding and cooling as the product is
carried on a conveyor through tunnel. Here product is exposed initially to a pre heat
section. Then the product is sprayed with hot water at desired blanching temperature for
an established period of time. Following blanching stage, product passes through a pre
cool stage and lastly to final cooling stage. In the same manner as rotary blanching
system, time duration and temperatures required for blanching are accomplished by
control of water temperatures and by control of exposure time. In case of tunnel type
system, time is controlled very specifically by speed of conveyor through tunnel.
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Use of microwaves is tried as an alternate to blanch vegetables. This system is
specifically used for blanching of corn, potatoes and fruits. However, there is no
commercial plant, initiated with microwave power. Results of reported work differ widely,mainly because microwave effect is not as easy to quantify as methods using a tank of
bolling water or a steam cabinet.
In this method, vegetables are heated with a mixture of steam and flue gases from
natural gas burners. Advantage of the system is to reduce amount of effluent. However,
an appreciable reduction in yield was noticed, which would create difficulties for
commercial acceptance of system.
This is modified by making product entry and dischange through a water seal system.
Removable cover is also water sealed and lifted on a gantry to allow blanchers to be
easily cleaned.
Hot gas blanching using combustion gas as the heat transfer medium has been
successfully applied to spinach and other vegetables. The main advantage of the method
is that there is practically no effluenr since there is no steam condensation. In fact the
product generally loses considerable water in the process and the hot gas steam must be
humidified. Since partial dehydration can be accomplished in hot gas blanching. The
method is particularly well suited for products that are subsequently to be dried. The
method is not well suited for products such as corn since the high temperatures
employes can cause surface browning