fruit & vegetable
Significant quantities of juice are produced from vegetable sources such as carrot, celery, beetroot and cabbage. In general, the fresh vegetables are first washed and sorted before being coarsely milled and then pressed to extract the juice. Most vegetable juices have low acidity, i.e. a pH >4.5, and therefore they require a full sterilisation process or freezing to be rendered... go to >> Vegetable processing
The potatoes are brought from the land to the factory. When they arrive they still hold a lot of dirt to it. The method of washing is determined by the nature of the dirt and the end product. Generally, raw potatoes are sold with their skin. These potatoes are peeled by the consumer. It is enough to spray the the dirt of the potatoes with water. They can also be washed by placing them in drums... go to >> Potato
Jam and marmelade
Jams and marmelades are fruit jellies. The fruit has a shelf life of several months to more than a year due to addition of sugar, gelation and vacuum packaging. Once opened (release of the vacuum) the fruit jellies have a durability of a few weeks, at least when it is stored at cool temperatures (under 7°C). Besides jam and marmelade another fruitjelly is known, named confiture. In confiture... go to >> Jam and marmelade
Mushrooms are classified to the fruit & vegetables mostly. But mushrooms are actually fungi. The tissue which mushrooms consist of is called mycelium. These are long branched off fungal threads.
Mushrooms do not have chloroplasts. Chloroplasts are the energy suppliers of plants. They convert light, carbon dioxide and sugars into water and oxygen. Because mushrooms do not have... go to >> Mushrooms
FTNON - DCC steam blanchergo to >> FTNON - DCC steam blancher