A REDUCED EFFLUENT BLANCH‐COOLING METHOD USING A VIBRATORY CONVEYOR

摘要

ABSTRACTSA new vibratory conveyor, blanching‐cooling method using the individual quick blanch (IQB) principle was tested. Heating of piece‐form foods in steam was done on two stacked circular vibrating conveyor trays. Adiabatic holding was done in an insulated vertical tube. Blancher liquid was atomized into the air used for cooling the product. Solids losses, COD and effluent volume for green beans, carrots and peas were much less than that of best commercial practice. The feasibility of using vibratory conveyors, adiabatic holding in bulk and cooling with blancher liquid was demonstrated. Preliminary estimates show a saving in steam, water and effluent costs over best commercial pract