Vegetable Processing Articles

  • Drying Technology Research for Vegetable Powder Production

    Experiment shows that hot-air drying at the temperature of 60℃ is the best drying method for quality vegetable powder production, and the finshed vegetable powders with diameter≤0.125μm have good stability and reconstituability. Vegetable processing mainly includes pickled canning, drying, freezing, juicing and so on, but these processed products have a limited application area. ...


    By Azeus Food Machinery

  • Fruits and Vegetables Hot Air Drying Processes Research

    Hot air drying is the conventional drying method, and it transfers heat from the drying medium to the material based on the heat conduction effect, then this results in two diffusion after the material absorbs heat: the external diffusion ( the moisture from the material surface to the drying medium ) and the internal diffusion ( the moisture from material interior to the material surface ), and ...


    By Azeus Food Machinery

  • Turkey Onion Processing

    Onion processing in Turkey can bring lots of benefits like wide application, long service life, cheap price, substantial market and etc.. . Onions are the daily consumption vegetable in Turkey. Besides being cooked in the cuisine, onions are often processed in different types. The most common type is onion dehydration in Turkey. Roughly 9kg of fresh onions yield 1 kg of dehydrated onions. ...


    By Amisy Machinery

  • Bangladesh Garlic & Ginger Processing

    Garlic is one of the most important spice crops of Bangladesh, and it is the most widely used and cultivated Allium next to onion. Due to the climatic limitation in the country, garlic usually grown during the winter season, between mid-November and December. It is important to develop and use appropriate technology for processing garlic and ginger products in Bangladesh, because there is no a ...


    By Amisy Machinery

  • Accuracy of space-for-time substitution for vegetation state prediction following shrub restoration

    Abstract Aims: Space-for-time substitution (SFT) is often used for vegetation status estimation during the recovery process of deserts. However, the evaluated accuracy of SFT remains uncertain. An eight-year located observation was used to assess the validity of SFT for vegetation state prediction. Methods: This study analyzed a chronosequence of ...


    By Jansen Poultry Equipment

  • Reference: Apples fresh from the wash

    Just in time for the apple harvest: a Polish fruit and vegetable processing plant has opted for technical support in the form of a ProMinent chlorine dioxide system for the efficient treatment of the water used for washing. Problems in production Polish fruit and vegetable processing company Champion Sp. z o.o. is based in Jarogniewice, 40 kilometres south-west of Poznań. ...

  • Relationship between vegetation structure and microenvironment in Fagus grandifolia subsp. mexicana forest relicts in Mexico

    Abstract Aims Changes in the structure and composition of forests, whether caused by natural or anthropic events, alter the microenvironment, sometimes irreversibly. Since the local environment has a direct impact on basic ecological processes, this has become a key component of research. Mexican beech forests (Fagus grandifolia subsp. mexicana) in the Sierra Madre Oriental ...


    By Jansen Poultry Equipment

  • Characterisation of L. monocytogenes strains isolated from salad vegetables

    Seventy–one strains of L. monocytogenes isolated from raw salad vegetables consumed in the minimally processed state in Malaysia were characterised by serotyping, random amplified polymorphic DNA–polymerase chain reaction analysis (RAPD–PCR) and antimicrobial susceptibility testing. Based on serotyping, only one strain belonged to serotype 4 while the rest were from serotype 1. RAPD–PCR typing ...


    By Inderscience Publishers

  • Simulta neous determinat ion of nitrite and nitrate in processed foods

    Nitrite either alone or in combination with nitrate is added to food to preserve the color and taste and to prevent foods from becoming rancid. They are also used in food for their anti-microbial properties. Higher levels in vegetables and leafy greens are possible from the use of nitrate fertilizers and/or livestock manure. Nitrate can be reduced to nitrite at certain physiological conditions in ...


    By Pickering Laboratories, Inc.

  • Fruit and Vegetable Processing Industry - Pollution Prevention Guidelines

    Introduction Pollution Prevention Guidelines to provide technical advice and guidance to staff and consultants involved in pollution-related projects. The guidelines represent state-of-the-art thinking on how to reduce pollution emissions from the production process. In many cases, the guidelines provide numerical targets for reducing pollution, as well as maximum ...


    By The World Bank

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