Elimination Of Water

Eliminating water in certain operations eliminates attendant wastewater treatment problems. Wherever possible, food should be handled by either a mechanical belt or pneumatic dry conveying system. If possible, the food should be cooled in an air system. Recent studies by the National Canners Association in comparing hot air blanching of vegetables with conventional hot water blanching show that both product and environmental quality were improved by using air. Blanching, used to deactivate enzymes, produces a very strong liquid waste. For

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