Record Display for the EPA National Library Catalog


Main Title Continuous in-plant hot-gas blanching of vegetables /
Author Ralls, Jack W., ; Mercer., Walter A.
Other Authors
Author Title of a Work
Mercer, Walter A.
CORP Author Pacific Northwest Environmental Research Lab., Corvallis, Oreg.;National Canners Association, Berkeley, Calif.
Publisher National Environmental Research Center, Office of Research & Development, U.S. Environmental Protection Agency, For sale by the Superintendent of Documents, U.S. Government Printing Office
Year Published 1974
Report Number EPA-660/2-74-091
Stock Number PB-238 601
OCLC Number 01185331
Subjects Food industry and trade--Waste disposal. ; Vegetables--Processing--Waste disposal. ; Bleaching. ; Vegetable processing--Waste disposal
Additional Subjects Food processing ; Vegetables ; Water conservation ; Cost estimates ; Volume ; Biochemical oxygen demand ; pH ; Sampling ; Flavor ; Nutrition ; Safety ; Performance evaluation ; Blanching ; Suspended solids ; Hot gas blanching ; Water pollution abatement
Internet Access
Description Access URL
Library Call Number Additional Info Location Last
EJBD ARCHIVE EPA 660-2-74-091 Headquarters Library/Washington,DC 02/24/2009
EJBD  EPA 660-2-74-091 Headquarters Library/Washington,DC 09/18/2013
ELBD RPS EPA 660-2-74-091 repository copy AWBERC Library/Cincinnati,OH 02/18/2015
NTIS  PB-238 601 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation vii, 105 pages : illustrations ; 27 cm.
An experimental hot-gas blancher was operated in two food processing plants using green beans, corn-on-cob, beets, spinach, and green peas. A side stream of commercially prepared vegetables was hot-gas blanched and returned to the production line. Electrical, gas, and steam flow meters were used with the hot-gas blancher to obtain data for operational cost estimates. Wastewater samples were collected from the commercial blancher and the hot-gas blancher for each commodity studied; these were measured for volume and analyzed for BOD, COD, SS and pH. Comparisons were made of reductions in wastewater volume, BOD, COD and SS when steam or hot-water blanching were replaced by hot-gas blanching. For beans, spinach and peas these reductions were 91 to 99%. Operational costs were higher for hot-gas blanching than for steam or hot-water blanching for all vegetables studied except for green beans which were slightly lower.
"December 1974." "Project officer, Mr. Harold W. Thompson, Pacific Northwest Environmental Research Laboratory." U.S. G.P.O. sales statement incorrect in publication. Includes bibliographical references (pages 62-63).