Freshness control of vegetables and fruits to be handled in the food processing factories such as vegetable cutting (for ready service), vegetable picking, right menu preparation, and etc. are required to prevent moisture loss, discoloration, putrefaction and the like. In particular, very careful control must be exercised in vegetable cutting, otherwise, deterioration of quality should take place very fast by biochemical reaction. In this article, freshness preservation techniques necessary for vegetables cutting paractice are introduced, for instance. · Refrigeration system with wet air cooling for fresh vegetables storage · Gleaning equipment for cut vegetables with osone dissolved cooling water
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