| Main Title |
Continuous in-plant hot-gas blanching of vegetables / |
| Author |
Ralls, Jack W., ;
Mercer., Walter A.
|
| Other Authors |
|
| 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 |
|
| Holdings |
| Library |
Call Number |
Additional Info |
Location |
Last
Modified |
Checkout
Status |
| EJBD |
EPA 660-2-74-091 |
|
Headquarters Library/Washington,DC |
09/18/2013 |
| ELBD ARCHIVE |
EPA 660-2-74-091 |
Received from HQ |
AWBERC Library/Cincinnati,OH |
10/04/2023 |
| 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. |
| Abstract |
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. |
| Notes |
"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). |
